step 1
Line two medium baking sheets with parchment or wax paper.
step 2
Using approximately Butternut Squash Pretzels (40), line them up in pairs to
create the butterfly wings.
step 3
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.
step 4
Add White Chocolate Chips (1 cup) with Organic Coconut Oil (1 tsp) to a microwave-safe bowl.
Microwave on high for 30 seconds, allow sitting for 15 seconds or so.
step 5
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.
step 6
Add Yellow Food Coloring (4 drops) to the melted chocolate, stir until well combined.
step 7
Take the 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.
step 8
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.
step 9
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.
step 10
Continue in this manner until you’ve covered all centerpieces in chocolate along with the antennas.
step 11
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.
step 12
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.
step 13
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.
step 14
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.
step 15
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 (as needed).
step 16
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 (2 tsp) and mix until well incorporated.
step 17
Finally, add 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.
step 18
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.
step 19
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.
