Edible white chocolate butterfly craft for kids


By Caitlin Murray Giles


Celebrate the return of these winged beauties to our backyards and parks by creating an edible homage.


  • 6-inch squares of parchment paper
  • 1 cup white chocolate chips or a white chocolate baking bar cut into pieces
  • 1/4 tsp vegetable oil
  • Microwave safe bowl
  • Small plastic bag (such as Ziploc)
  • Colored decorating sugar
  • Jellybeans


  1. Cut one 6-inch square of parchment paper for each butterfly you intend to make.
  2. In a microwave-safe bowl, melt 1 cup of white chocolate chips and 1/4 teaspoon vegetable oil in 30-second increments, stirring frequently until the chocolate has melted. The addition of the vegetable oil is crucial in order to achieve the correct consistency for piping. Be very careful because chocolate burns easily. Stop and stir the chocolate frequently to ensure that you don't overdo it.
  3. Allow the chocolate to cool for about five minutes.
  4. Place the chocolate mixture in a Ziploc bag and snip a small corner from one side of the bag.
  5. Pipe a pair of wings onto one of the parchment paper squares, either freehand or using a stencil or template. Quickly cover the wings with colored decorating sugar. Tip the edges of the parchment paper to shake off any excess sugar.
  6. Add a couple of jellybeans to the middle to make a "body."
  7. Let the wings harden completely. Be patient! If you try to peel your butterflies off the paper before they have completely set, they will break. You can refrigerate the butterflies to hasten the hardening process.
  8. Gently peel each butterfly from the paper and pop it into your mouth, or serve them alongside a bowl of ice cream or atop a cupcake as a fun embellishment.
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