Grease a small 9x13” pan with a nonstick cooking spray.
In a large microwave-safe bowl, heat the marshmallows with 3 tablespoons of butter for 1-2 minutes until the marshmallows get puffy and the butter is melted.
Now mix in six cups of Rice Krispies cereal with the marshmallows.
Scoop the mixture into your baking pan, pressing down firmly with a greased potato masher and freeze for 15 minutes.
Cut your Rice Krispies into rectangles and place a lollipop stick into the center of one of the shorter sides of the Rice Krispies.
Heat the white candy melts on 50% power for 3-4 minutes on 50% power, stirring every 30 seconds until melted.
Lay out a piece of parchment paper and coat the top and sides of each Rice Krispie in white chocolate using a spoon and holding the stick.
Shake off any excess chocolate and set onto the parchment paper, sprinkle with edible glitter and place a unicorn horn at the top.
Pour the remaining white chocolate into a decorating bag and cut a tiny tip off the end and use it to draw small unicorn ears onto the parchment paper.
Let your treats and ears harden at room temperature.
Heat your pink, blue and cocoa candy melts in separate microwave-safe bowls for 2-3 minutes on 50% power, stirring every 30 seconds until melted and pour each one into a separate decorating bag.
Fill each flower mold with either blue or pink melted chocolate and mix a little together to make a light purple and fill the rest with purple. Place in the freezer for 5 minutes.
Stick the ears on each side of the unicorn horn with a little melted chocolate.
Carefully remove the flowers and stick to the top of the Rice Krispies under the horn.
Use the melted cocoa bag to draw eyelids under the flowers.
Let the chocolate harden and enjoy!