Line a baking sheet with wax paper; set aside.

Take three caramels, press them together to form one caramel, then roll and stretch into a rope. Wrap caramel rope around a pretzel rod, starting from the top and winding down to an inch or two from the bottom. Repeat with the remaining caramels and pretzel rods.

Place 2 cups of the white chocolate chips into a medium bowl. Divide the rest of the white chocolate chips among three smaller bowls--1/3 cup in each. Melt each bowl of chocolate individually until smooth. Dye the three smaller bowls of chocolate with desired food coloring.

Dip a caramel-wrapped pretzel rod into the plain white chocolate, using a spoon to help pour melted chocolate over the rod until the caramel spiral is completely covered. Make sure to keep the bottom 1 to 2 inches bare. Gently shake off excess chocolate and place onto prepared baking sheet.

Immediately drizzle colored chocolates over the coated pretzel rod, then finish with sprinkles. Repeat with the remaining pretzel rods. Refrigerate Unicorn Horns until chocolate is set, about 5 minutes.