Reindeer chocolate with pretzels and M&Ms
Need a quick treat that brings instant Christmas cheer? This reindeer chocolate bark is it. You melt, decorate, chill, and in no time you’ve got a tray of smiling reindeer ready for snacking, gifting, or adding to your holiday dessert board.
Servings: 12
Calories: 250kcal
Ingredients
- 2 cups milk chocolate chips about 340 g
- 12 mini pretzels
- 12 red M&Ms for the noses
- Candy eyes
- 2 tablespoons green M&Ms for decoration
- 1 teaspoon sprinkles optional, for extra festive flair
Instructions
Prepare the baking sheet
- Line a baking sheet with parchment paper or a silicone baking mat to keep the chocolate from sticking.
Melt the chocolate
- Add the chocolate chips to a heatproof bowl and melt them over a pot of gently simmering water (double boiler method) or in the microwave in 30-second bursts, stirring between each one until smooth.
- Tip: Stop heating when about three-quarters of the chips are melted, then stir until smooth. It prevents overheating and gives a glossy finish. You can stir in half a teaspoon of coconut oil for extra shine.
Spread the base
- Pour the melted chocolate onto the lined tray and spread it to about ¼ inch thick (6 mm) using a spatula or the back of a spoon.
- Tip: Tap the tray gently on the counter to pop any air bubbles and help the surface level out.
Decorate with reindeer faces
- While the chocolate is still soft, place mini pretzels at the top for antlers, candy eyes in the middle, and red M&Ms below for noses.
- Tip: Plan your spacing first - twelve reindeer fit nicely on a 9×13-inch (23×33 cm) sheet. If you like, drizzle or swirl a little white chocolate for contrast before adding decorations.
Add green M&Ms and sprinkles
- Scatter the green M&Ms and sprinkles over the top for a festive pop of color (crushed candy canes will also look adorable here).
- Tip: Don’t overload the toppings - leave space between reindeer so the bark breaks neatly later.
Let it set
- Leave the tray at room temperature until firm, about 1 hour, or chill it in the refrigerator for 20–30 minutes to speed it up.
- Tip: Avoid freezing - it can cause condensation and dull the chocolate’s shine. If you're using a refrigerator, make sure to set up an alarm for 20 minutes (especially if you're like me and start another task and suddenly remember about it 4 hours later).
Break and serve
- Once the chocolate is fully set, lift it off the sheet and break it into pieces by hand.
- Tip: For cleaner pieces, score the chocolate lightly with a warm knife before breaking.
Notes
Variations and extra ideas
- Add a pinch of sea salt or cinnamon to the melted chocolate for extra flavor.
- Swirl in white chocolate for a marbled effect.
- Wrap pieces in clear bags with red ribbons for sweet homemade gifts.
- Use gluten-free pretzels to make it gluten-friendly.