Melt butter and marshmallows over medium heat in a large saucepan, stirring occasionally until fully melted.

Remove from the heat and add vanilla extract to the melted marshmallows and butter mixture.

Stir in the rice krispie cereal and work quickly to combine.

Spray a large cookie sheet with cooking spray, and pour rice crispy treats mixture onto the cookie sheet. Make a layer about ¾ inch thick. Use a spoon dipped in cold water or sprayed with cooking spray to spread the melted marshmallow mixture so it doesn't stick. Let them set at room temperature.

After the cereal treats are set, use a cookie cutter to cut out the snowflake shapes. If you are having trouble pressing the cookie cutter through the rice krispies, spray the cutter with baking spray, and use a small cutting board on top of the cookie cutter to push it through. Then add a lollipop stick to each snowflake. Now, put the rice krispies in the freezer for about 30-60 minutes.

Melt your blue chocolate in a double boiler or in a microwave-safe bowl. Dip the chilled snowflake rice krispie treats into the chocolate and use a spoon to help cover the entire treat in chocolate. Set the treat on a parchment paper lined baking sheet to set. If the melted candy melts are too thick for easy dipping add a little melted vegetable shortening to make it runnier and easier to work with.

After the blue chocolate is set, melt the white candy melts, and place in a ziploc bag. Snip the corner off to make a piping bag, and add a snowflake detail in white chocolate to each of the rice krispie treats. While the white chocolate is still wet and not set, sprinkle it with coarse sugar, sprinkles, or edible glitter. Let set, and store in an airtight container or individual cello bags.