Complete the following step for the red, yellow, and light cocoa candy melts: A Wilton Candy Melt Pot is recommended to heat candy melts. If you do not own a candy melt pot, simply microwave candy melts at 50% for 30 seconds. Stir. Heat at 50% for 30 seconds. Stir. Heat at 50% in 15-second intervals and stir until completely smooth. Do not over heat.

Fill 3 cupcake bottoms halfway full with light cocoa candy melts.

Fill 3 cupcake tops halfway full with red candy melts.

Take second piece of 2-piece mold and snap together. Some candy melts may spread outside of the molds – that is okay.

Place in freezer for 20 minutes.

Remove mold from freezer. Gently pop candy melts from mold, breaking away any excess candy melt. Set aside.

Repeat steps 2 through 6 for the yellow candy melt tops (using light cocoa again for the bottoms).

In a small mixing bowl, combine Cocoa puffs, Reese’s peanut butter chips, and pretzel rods (broken in half).

Add cocoa puff mixture to each cupcake. Refrigerate until ready to serve.