Melt the red candy melts in the microwave, in a microwave-safe bowl in 30-second increments until it is melted and smooth. Stirring in between each time. Be sure not to overheat or your candy will seize up.

Spoon the melted candy melts into the mold and use the back of a spoon to spread it around, going up to the top edges of each mold.

Place the mold in the freezer for a few minutes to set the candy melts.

Take the mold out of the freezer and add more of the candy melts to each mold following the same steps as before. This second layer will make sure they're strong enough and there are no gaps. Put the mold back in the freezer for a few minutes.

Crush the pretzel twists into small pieces. These will go in the truffle filling.

Using clean hands or a knife, break the pretzel sticks to less than a half inch tall, and place them to them side for later. These will be the stems for the apples.

Lay the mold with the hardened chocolate on a flat surface and spoon in the apple butter into each sphere. Fill each section one third of the way.

Then add the small pretzel twist pieces on top of the apple butter. Add enough pieces to cover the entire area inside the molds.

If needed reheat the red melting chocolate, then pour some over each open section to close up the molds. Be sure to spread the chocolate over all the edges so the spheres are completely closed and nothing will leak out.

Place the mold back in the freezer for a few minutes.

Take the mold out of the freezer, place it on a flat surface sphere side up, and gently push the truffles out of the mold.

Melt the green candy melts in 30 second increments stirring in between and put the melted candy in a piping bag. Cut a small hole at the tip of the piping bag.

Pipe a leaf on top of the truffle. To pipe the leaf make a teardrop shape. Putting the thicker side at the top of the truffle and thin it out as you go down the side until you make a point.

Quickly add the mini pretzel stick on top of the leaf while it’s still wet. If the stick doesn’t stay, pipe a little bit of green chocolate around it to hold it up. Let the chocolate dry.