Line a cookie sheet with wax paper.

Cover your fingers in cornstarch, as well as your clean working surface (this will avoid any sticky messes).

Fold both fondant colors and knead together, creating a pink-marbled look and roll 12-15 fondant spheres, about ¼ of an inch in diameter.

Roll each sphere into a long strip, about 1 inch in length.

Slightly fold over your strip and start twisting. Once you reach the end of the twist, pinch the tip – this will act as your unicorn horn.

Gently place your fondant creations on your lined baking sheet.

Line a rectangular pan with wax paper. Add white candy melts and 2 tsp of your coconut oil in a microwave-safe bowl.

Microwave in thirty-second intervals until completely melted. Mix and pour into your lined pan.

Next, add purple candy melts and 1 tsp coconut oil into a microwave-safe bowl.

Microwave in thirty-second intervals until completely melted and pour over your melted white chocolate.

Use a fork to blend the white candy and the purple candy to create a marbled look, and have fun with it!.

Top your warm bark with sprinkles and your fondant horns.

Let it cool and set in the refrigerator for at least 30 minutes.

Break off into pieces to serve and enjoy!