Line two medium baking sheets with parchment or wax paper.

Using approximately 40 butternut squash pretzel twists, line them up in pairs to 
create the butterfly wings, see pictures.

With the remaining 20 butternut squash pretzel twists, gently break them into 
pieces to create the butterfly antennas, always using the curved pieces. Set 
aside until needed.

Add 1 cup vanilla chips with 1 tsp coconut oil to a microwave safe bowl. 
Microwave on high for 30 seconds, allow to sit 15 seconds or so, then stir and heat for another 30 seconds. The chocolate should be melted and smooth at this point. Add in 1 tbsp creamy peanut butter, and stir until well mixed.

Using the Watkins Natural Food Coloring, add about 4-5 drops of yellow food dye to the melted chocolate, stir until well combined.

Take the 20 cauliflower pretzel sticks and break ends off of one side so they’re about 3/4 the original length, or use at their regular length for longer center pieces.

Put baking sheets in refrigerator for 15 minutes or until chocolate has hardened. At this point, I picked up each butterfly and scrapped off misc chocolate drippings as needed, then re-lined my trays with fresh wax paper before moving on to next step.

If remaining yellow chocolate mixture is still melted, gently stir it and add some blue food coloring, approximately 4-5 drops and stir until well mixed. You’ll have a nice light green color to work with at this point. 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 (see images). You’ll should 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 the Watkins Rainbow Sprinkles 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 1/2 cup white chocolate chips along with the remaining 1/2 tsp coconut oil. 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 1/2 tbsp peanut butter and mix until well incorporated . Finally add 4-5 drops of the natural red food coloring and stir until well mixed.

Repeat the same process as earlier, using a clean freezer bag and adding 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 Watkins Rainbow sprinkles and return to 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 sealed container.