You can eat these little butterflies just as they are, or they look pretty perched on a cupcake (even better if the cupcake is decorated with flowers). I’m giving you a recipe for 2 dozen, but obviously you can adjust based on your need. You can store these for a few days in a tightly covered container, so why not make a few extra?.
RECIPE: PRETZEL BUTTERFLIES
58 Small Pretzel Twists (you will need 48 for the body and the rest for the antennae. Good place to use up the broken pieces)
1 Cup Candy Melts (you COULD use white chocolate bits, but this just sets up better)
120 M & Ms (I use the brown ones for the head, so don’t eat all of them before you start….)
Line large cookie sheet with parchment paper.
Put the Candy Melts in the zip loc bag or in the decorating bag.
Microwave for 30 seconds. Knead bag.
Microwave again for another 30 seconds, and knead bag again. Continue doing this until completely melted.
Cut corner of zip loc bag or cut tip of disposable bag.
The bag will be very hot, so don’t let the kids pipe the candy until it cools off. If you are piping the candy, just put a hot mitt on first.
Put a line (about 1 inch) of the melted candy every three inches on the cookie sheet.
Arrange pretzel twists on cookie sheet in groups of 2 with single-hole sides of pretzels touching to form butterfly wing. Anchor them in the melted candy.
Squeeze bag to pipe thin zigzag of melted candy between the pretzels to look like bodies of butterflies. Pipe melted candy into each hole in wings;
Break remaining pretzels into pieces for antennae; place 2 pieces at top of each butterfly between wings.
Put brown candy between antennae for head.
Put an M & M into each of the holes with melted candy.
Let stand until set, about 30 minutes. Remove from parchment paper and enjoy.