Line two medium baking sheets with parchment or wax paper.
Butternut Squash Pretzels (40)
, line them up in pairs to
create the butterfly wings.
With the remaining
Butternut Squash Pretzels (20)
, gently break them into
pieces to create the butterfly antennas, always using the curved pieces. Set
aside until needed.
White Chocolate Chips (1 cup)
Organic Coconut Oil (1 tsp)
to a microwave-safe bowl.
Microwave on high for 30 seconds, allow sitting for 15 seconds or so.
Then stir and heat for another 30 seconds. The chocolate should be melted and smooth at this point. Add in
Creamy Peanut Butter (1 Tbsp)
and stir until well mixed.
Yellow Food Coloring (4 drops)
to the melted chocolate, stir until well combined.
Cauliflower Pretzels (20)
and break ends off of one side so they’re about 3/4 the original length, or use at their regular length for longer centerpieces.
Dip approximately 2/3 of each cauliflower pretzel stick down into the melted yellow white chocolate, then gently position it between the two pretzel twists and press together so the chocolate touches the twist/wing pieces.
Take two small curved pieces and dip in one side of each then place those at the top of the pretzel stick to create the butterfly antennas. Be careful to make sure the pieces are fully covered in the chocolate and press slightly together so that when they harden they will become one piece.
Continue in this manner until you’ve covered all centerpieces in chocolate along with the antennas.
Put baking sheets in the refrigerator for 15 minutes or until chocolate has hardened. At this point, pick up each butterfly and scrap off misc chocolate drippings as needed, then re-line the trays with fresh wax paper before moving on to the next step.
If the remaining yellow chocolate mixture is still melted, gently stir it and add
Blue Food Coloring (4 drops)
and stir until well mixed. If needed, pop the yellow-white chocolate back into the microwave for 20-30 seconds to soften again before adding the blue food coloring.
Add the remaining green chocolate to a freezer bag and snip off the very edge of the corner to create a piping bag. Pipe small amounts of the chocolate mixture into the butterfly wings/pretzel twists. You’ll only have enough chocolate to do about half of the butterflies.
Once you finish off the chocolate, use a small cake frosting spatula or bread knife to smooth out the chocolate. Sprinkle the melted chocolate with
Sprinkles (to taste)
and pop the tray back into the refrigerator to allow chocolate to harden.
While that green chocolate hardens, use a clean bowl and add the remaining
White Chocolate Chips (1/2 cup)
, along with the remaining
Organic Coconut Oil (1/2 tsp)
Heat on high in the microwave for 30 seconds. Remove, stir, and heat another 30 seconds, then stir. Your consistency should be smooth and creamy at this point. Stir in the remaining
Creamy Peanut Butter (1/2 Tbsp)
and mix until well incorporated.
Red Food Coloring (4 drops)
and stir until well mixed. Repeat the same process as earlier, using a clean freezer bag and adding the warm chocolate mixture to it before cutting off the top edge of the corner, creating a piping bag.
Pipe the warm pink-colored chocolate into the “wings” of the remaining butterflies, smooth once again with the cake spatula, then sprinkle with the rainbow sprinkles and return to the refrigerator for another 10 minutes or so.
Once the chocolate is fully hardened, you’re ready to serve! The kiddies will love these adorable little treats! Store at room temperature in a sealed container.