Grease a large mixing bowl, rubber spatula, and 9-inch x 13-inch pan with butter or non-stick spray.
Pour the cereal into the bowl and set aside.
Begin melting the butter in a medium-large saucepan set over low heat.
Add marshmallows and continue to heat, stirring often, until about 75% melted.
Remove from the heat and continue to stir vigorously until melted.
Pour the melted marshmallows over the cereal and stir to coat.
Spread into an even layer in the pan and set aside to cool for at least one hour.
Cut into twelve 2-inch by 3-inch rectangles, saving the scraps to fill in any craters on the rectangle treats before enjoying as a snack.
Insert the tip of a lollipop stick into the melted and tempered white chocolate or melted confectionery coating.
Then insert the stick into a cereal treat.
Allow the chocolate to harden for 5 minutes.
Fill a tall 3 inch diameter glass with white chocolate.
Dip a cereal treat into the chocolate.
Lift it out and allow the excess chocolate to drip off.
Set on a parchment paper lined baking sheet.
If using pure white chocolate allow the chocolate to dry at room temperature or pop in the refrigerator for about 5 minutes. If using confectionery coating, pop in the freezer for 3-5 minutes until the candy coating hardens.
Repeat, dipping all 12 rice krispie treats.
Pinch off small pieces of the gold modeling chocolate and roll into pointed logs.
Twist two logs together to create a unicorn horn.
If desired, brush the horns with edible gold luster dust.
Roll out the white modeling chocolate to about 1/4 inch thickness and cut out 24 small triangles.
Roll out the pink modeling chocolate really thin and cut out 24 small triangles.
Use water to attach the inner pink ears (triangleto the outer white ears (triangles).
Dust a silicone rose mold with corn starch.
Pinch off small pieces of your colored modeling chocolate and press them into the mold creating various sized roses.
Attach one horn to the top of each of the rice krispie treats and attach two ears on either side using white chocolate.
Then attach 5 flowers on the front, top edge, of each treat.
Each treat will be coated in approximately 1 ounce of white chocolate but you will need more white chocolate in order to dip all of your treats. You can use the remaining white chocolate for another use. Package in individual cellophane bags and store in an airtight container for up to 2 weeks.