Line a baking sheet that fits in the refrigerator with wax paper.
Melt the white chocolate in a shallow bowl in the microwave at 50% power for one minute. Stir. Return to the microwave, if needed, for 10 second intervals until completely melted. Watch melting white chocolate carefully, as it burns easily.
Using a fork underneath a cracker, dip the graham in the melted white chocolate, gently tapping off excess chocolate.
Place the dipped grahams on the prepared baking sheet.
Place the baking sheet in the refrigerator for about 10 minutes to set the chocolate.
While the chocolate is setting, divide the remaining melted white chocolate into three small bowls. Color each with oil based candy coloring. (Do not use regular food coloring! The chocolate with seize and harden, and will be unusable.)
When the coated grahams have set, remove from the refrigerator.
Re-melt the colored chocolate in the microwave at 50% power for about 10 seconds.
Place a few random drops of each color onto a graham. Use a knife or offset spatula to gently swirl the colors to cover the top of the cracker. Add sprinkles immediately.
When all of the graham crackers have been decorated, return the baking sheet to the refrigerator for about 10 minutes to firm.
Store in an airtight container at room temperature for up to 2 weeks. For longer freshness package each graham cracker individually in cellophane cookie bags.
In the bowl of a stand mixer, place the powdered unflavored gelatin with 3/4 cup cold water. Let sit.
In a small sized pot, combine the sugar, corn syrup and remaining 1/2 cup of water. Heat over medium and bring to a boil. Once boiling, raise heat to high and cook until the mixture reaches 240 degrees.
Using a fine mesh sieve, completely cover the bottom of an 8-inch square baking pan with a solid layer of powdered sugar. Have five bowls and five spoons ready before whipping the marshmallow.
Turn stand mixer to low and carefully pour the hot sugar mixture into the gelatin. Turn the speed up to high and whip for 5 to 7 minutes. Add vanilla and mix till combined. (If making plain white marshmallows, continue to whip for a total of 15 minutes. In order to make and swirl the different colors, you need the marshmallow mixture to be a little softer, so only whip for 5 to 7 minutes.)
Once you have whipped the mixture, quickly divide the marshmallow into the 5 bowls and color each one with the different gel food colorings. Work quickly as the mixture will set fast.
You are going to pour the marshmallow into the pan in 2 layers. For the first layer, in a clockwise direction, place half of the purple in one corner, then half of the pink next to it, followed by half of the yellow, half of the green and ending with half of the blue which should also connect back to the purple.
Using a stick of any kind (a chopstick works perfectly!), begin to swirl the colors into each other, careful not to completely mix the colors together. This is the fun part! Every batch will be different.
Repeat the process on top of your first layer but start the purple in a different spot than before. This just helps to ensure that every marshmallow will have a little bit of every color. Gently swirl the colors only in the new top layer.
With the fine mesh sieve, cover generously with powdered sugar and flatten the surface with your hands. Let sit uncovered overnight to set.
Run a knife along the edges. Remove the marshmallows from the pan and cut into squares.
Melt the butter in a small skillet
In a large mixing bowl, combine the eggs, milk, salt, vanilla, and butter.
Slowly whisk in the flour (whisk the flour before adding to the milk mixture or sift it into the milk mixture to avoid lumps in the mix).
Warm a skillet over medium heat
Spray with cooking spray and pour a bit of mixture into the center of the skillet
Pour more than 1/4 cup to make sure the crepes aren´t too thick!
Once you´ve poured in the batter, immediately pick up the pan and tilt it around to let the batter fill the bottom of the pan evenly.
Cook for about a minute and then flip it by gently lifting an edge of the crepe with a spatula.
In a stand mixer fitted with the whisk attachment, beat the whipping cream on high for a few minutes until soft peaks form
Slowly sprinkle in the confectioner´s sugar and squeeze the key lime to juice it over the whipped cream.
Mix for a few more minutes until fluffy and cloud-like peaks form.
Fill the crepes up with whipped cream and some raspberries or strawberries
Line baking sheet with parchment paper or a silicone baking mat. Set aside.
Add 4-ounces each of Vanilla Candiquik to four microwave-safe bowls. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15-second increments until Candiquik is completely melted.
Add a few drops of blue candy color to one of the bowls of melted chocolate, mixing to the desired color. Do this with the pink and purple candy color, leaving one of the bowls as white chocolate.
Spoon dollops of white chocolate onto the lined baking sheet. Follow this up with the blue, pink, and purple white chocolate creating a mosaic pattern. then drag a spatula through the chocolate creating a swirl. spread to about ¼ thick.
Immediately go crazy adding various colorful sprinkles, nonpareils, edible glitter, quins, whatever your unicorn heart desires. Place in refrigerator for 30 minutes or until chocolate has set.
Remove White Chocolate Unicorn Bark from the refrigerator and break into pieces.
Combine 2 cups of the flour with the baking powder, salt and sugars in a food processor, and pulse
briefly to mix.
Add the cold butter in pieces; process with short bursts until the mixture has a crumbly consistency.
Add the vanilla extract and process in 3second pulses until a dough ball forms.
Divide the dough into 6 equal portions. Add one portion of dough to the bowl of a stand mixer (with paddle attachment) and tint with the red food color. Add 2 tablespoons of flour and mix to combine. The dough should not be sticky and resemble the consistency of soft play-doh. Add more flour if needed. Repeat process with remaining dough pieces, food color and flour.
Roll out each portion of dough between sheets of waxed paper or parchment paper to form a rectangle, to about 1/8 inch thickness.
Peel off the top sheet of wax paper from the red piece of dough.
Using the wax paper, lift the orange dough and flip it over onto the red dough so they are stacked. Gently press the two dough pieces together and remove the top layer of waxed paper.
Continue to stack the dough pieces on top of each other. The order should be red, orange, yellow, green, blue and lastly, the violet dough. When the dough is stacked, flip it over on a large piece of waxed paper, so that the red dough is facing upward, and roll it thinner, to about 1/4-inch thickness.
Remove the top sheet of wax paper and trim the edges of the dough square.
Roll the dough along the longest side like a jelly roll.
Gently curl the edge with your fingertips so you don´t get any air pockets as you roll the dough into a log.
While rolling the dough, the violet portion (which will be on the outside of the roll) may want to tear
Pinch tears together as they happen and keep rolling. It´s okay if a few tears remain; it doesn´t have to be perfect.
After forming the dough into a log, dispose of the wax paper.
After forming the dough into a log, dispose of the wax paper.
Wrap the log in plastic wrap and refrigerate until firm enough to slice, about 3 hours.
Defrost in the refrigerator until soft enough to slice. Note: Cookie dough can be frozen for up to 2 months
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
Slice the dough into ¼ inch thick cookies, cutting carefully and bake on parchment lined baking sheets for 12 to 15 minutes.
When done, cookies should be slightly puffed and no longer be shiny on top.