Prepare a 9x9 inch square baking pan by lining it with parchment paper or greasing with butter.

In a large non-stick pot, melt the butter over low heat until liquid.

Add the mini marshmallows and salt to the pot, stirring constantly until the marshmallows are completely melted and the mixture is smooth.

Remove the pot from heat and stir in the vanilla extract.

Add the crisp rice cereal to the marshmallow mixture and fold gently with a greased spatula until every piece of cereal is evenly coated.

Allow the mixture to cool slightly for 2 minutes, then fold in the pastel sprinkles and chopped mini chocolate eggs.

Transfer the mixture into the prepared pan and press down gently with a greased spatula; do not pack too tightly to ensure a soft texture.

Let the treats set at room temperature for at least 30 minutes before lifting from the pan and slicing into 12 rectangular bars.