Ingredients
Pretzel Base
- 60 From the Ground Up Butternut Squash Pretzel Twists
- 20 From the Ground Up Cauliflower Pretzel Sticks
Chocolate Coating
- 1 1/2 cups Guittard Vanilla chocolate chips, divided
- 1 1/2 tsp organic coconut oil, divided
- 1 1/2 tbsp creamy peanut butter, divided
- Watkins Natural Food Coloring (yellow, blue, red)
- Watkins Rainbow Sprinkles
Instructions
- Prepare Baking Sheets: Line two medium baking sheets with parchment or wax paper to prevent sticking and facilitate clean up.
- Assemble Butterfly Wings: Using approximately 40 butternut squash pretzel twists, pair them up side by side to form the butterfly wings.
- Create Antennas: Break the remaining 20 butternut squash pretzel twists gently to form curved pieces that serve as butterfly antennas; set aside.
- Melt Yellow Chocolate Mixture: In a microwave-safe bowl, combine 1 cup of vanilla chocolate chips with 1 tsp coconut oil. Microwave for 30 seconds, let sit for 15 seconds, then stir. Heat again for 30 seconds until smooth. Add 1 tbsp creamy peanut butter and mix well. Add 4-5 drops of yellow food coloring and stir until uniformly colored.
- Prepare Pretzel Stick Centers: Break one end off each cauliflower pretzel stick to reduce length by about one-quarter or use them at full length for longer centers.
- Assemble Butterflies: Dip about two-thirds of each cauliflower pretzel stick into the melted yellow chocolate. Press the dipped stick between two pretzel wing pairs so the chocolate bonds the pieces. Dip two small curved pretzel pieces in yellow chocolate on one side and attach at the top of the pretzel stick to form antennas. Repeat until all butterflies are assembled.
- Chill Butterflies: Refrigerate the trays for 15 minutes or until the chocolate hardens. Clean off excess chocolate and line trays with fresh wax paper before the next step.
- Melt Green Chocolate Mixture: Stir any remaining yellow chocolate, add 4-5 drops of blue food coloring to create a light green mixture. Microwave briefly if needed to soften. Transfer to a freezer bag and snip a corner to create a piping bag.
- Decorate Wings with Green Chocolate: Pipe green chocolate onto the pretzel wings for approximately half of the butterflies. Smooth with a small spatula and sprinkle with rainbow sprinkles. Refrigerate until hardened.
- Melt Pink Chocolate Mixture: In a clean bowl, melt remaining 1/2 cup vanilla chips with 1/2 tsp coconut oil, microwaving 30 seconds at a time and stirring until smooth. Stir in 1/2 tbsp peanut butter and 4-5 drops red food coloring for a pink hue.
- Decorate Remaining Butterflies: Pipe the pink chocolate onto the remaining butterflies’ wings, smooth out, sprinkle with rainbow sprinkles, and refrigerate for 10 minutes to set.
- Serve and Store: Once chocolate is fully hardened, serve these whimsical peanut butter vanilla pretzel butterflies. Store in a sealed container at room temperature.
Notes
- Use organic or natural food coloring to keep the recipe wholesome.
- Handle pretzels gently to avoid breaking wings and antennas prematurely.
- Refrigeration is essential to set the white chocolate coating properly.
- This is a no-bake, stovetop/microwave melting recipe ideal for quick festive treats.
- Chocolate can be remelted gently if it cools down before decorating is complete.
- Store the finished product at room temperature in an airtight container to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
