Place 1/4 cup of butter in a large pot. Place the pot over medium and heat until the butter melts.

Add a 250g bag of mini marshmallows and stir until they melt.

Add the Rice Krispies, and mix thoroughly.

Dump this mixture into a buttered 13x9 pan. Use a buttered spatula to press the mixture down and level it. Put the pan aside to set.

Use a microwave to melt a cup of melting wafers. We recommend doing this in 30 seconds bursts until they are completely melted. Divide between three bowls and color with gel food coloring.

Divide the cookies into 3 equal groups. You will use one color for each group.

Dip the cookie into the chocolate and place it on the parchment to set. Add those sprinkles before the chocolate sets.

At this point, the crispy rice pops should be ready.

Cut into desired size portions. Hold each treat down on a flat surface with one palm on top of the treat. Gently push the popsicle stick into the treat.

Use a microwave to melt another cup of melting wafers as before. Leave it white.

Dip each pop into the white chocolate (about halfway) and place it on parchment to set.

Drizzle the dipped treats with colored chocolate left over from the Oreos. You can always melt more if you need it. Add Unicorn sprinkles before the drizzles harden.

Spread the popped corn onto a cookie sheet lined with parchment paper. Remove any unpopped kernels.

Drizzle the remaining melted chocolate over the popcorn. Add your sprinkles before the chocolate hardens. You can always melt and color more if you need it. Let everything cool, and then break into handfuls of chocolate-drizzled popcorn.