Reindeer Chocolate Bark
There’s something special about the way sweet treats bring people together, especially when the holidays roll around.
Reindeer chocolate bark? Oh, it’s the definition of cheerful, quirky, and above all, super easy.
You could even call it a cousin to those festive sugar cookies, just with a bigger personality (and way less baking).
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This bark gets oohs and ahhs at parties, makes the cutest homemade gift, and adds a splash of color to any dessert plate.
When lazy times are real but you still want to feel like you “did the most,” this is the recipe to keep in your back pocket.
Ingredients for Reindeer Chocolate Bark
Not too many, not too few. Just right and easy to find at the grocery store. Here’s what you’ll want to have on hand (and some tips because who doesn’t love a shortcut):
- 2 cups milk chocolate chips
Go for the good stuff if you can. Smoother chocolate means shinier, meltier bark. If you have folks who need dairy-free, look for allergy-friendly chocolate chips—the result is just as rich. - 12 mini pretzels
These are your reindeer antlers. The salt against all that chocolate is what makes people come back for a second (or third) piece. Gluten-free pretzels swap in perfectly if needed. - 12 red M&M’s
Hello, Rudolph’s nose! If you only have the regular pack, pick out the red ones and (pretend to) resist eating the rest. - Candy eyes
Trust me, the candy eyes make the reindeer. You can usually find these in the baking aisle, but mini chocolate chips could pinch hit if you’re in a spot. - 2 tablespoons green M&M’s
Dotted over the bark, these give a solid pop of color. Swap in crushed green mint candies or leave them out if you like your bark a little more low-key. - 1 teaspoon sprinkles (optional)
Totally optional but highly encouraged. Sprinkles are happiness, plain and simple. Go wild with shapes or stick to classic nonpareils.
Extra ideas:
Nuts, dried cherries, crushed candy canes, mini marshmallows. If you’re bold, a sprinkle of sea salt. I won’t tell if you throw in something out of left field.
How to Make Reindeer Chocolate Bark
You know those cooking shows where everything comes together with barely any effort? Yeah, this is real life, and it’s actually true for once! You don’t need any fancy gear, just some space on your kitchen counter and a touch of good cheer. Here’s the easy way to reindeer magic.
Step 1: Prep Your Pan
Line a baking sheet with parchment paper or a silicone baking mat. Unless, of course, you feel like chiseling chocolate off metal later (I don’t). Make sure the sheet is clean and dry.
Step 2: Melt the Chocolate
Pour those chocolate chips into a microwave-safe bowl (or double boiler if you’re feeling picky about texture). If using the microwave, zap in 30-second bursts, stirring between each one. The last few chunks should melt as you keep stirring.
Don’t overdo the heat or you’ll get a weird, gritty mess. If you want a silky finish, stir in a tiny dab of coconut oil.
Step 3: Spread the Chocolate
Using a spatula, smooth the chocolate onto your lined sheet, about 1/4 inch thick. No need for ruler measurements, just eyeball it.
Step 4: Make Your Reindeer Faces
Quickly, before the chocolate sets, start assembling those little faces:
- Lay out broken-in-half mini pretzels in pairs, points up, to look like antlers.
- Dot a red M&M just below for the nose (don’t be shy, give ‘em plenty of space to show off).
- Stick on candy eyes above each nose. If you want the eyes to look silly, mix up the direction.
You’re channeling Picasso here, not a reindeer anatomy lesson.
Step 5: Add Festive Bits
Sprinkle your green M&M’s and whatever sprinkles you picked. A light hand or a blizzard—your call. Just do it before the chocolate cools.
Step 6: Set the Bark
Let the chocolate do its thing at room temperature. If you’re impatient (me, always), stick it in the fridge for 20–30 minutes.
Either way, wait until it’s completely hard before touching.
Step 7: Break and Serve
Once set, lift the parchment and break the bark into uneven, rustic pieces.
Don’t stress about uniformity—those jagged edges add charm. Stack them on a plate, toss them in treat bags, or just eat straight off the tray.
Reindeer Chocolate Bark
Ingredients
- 2 cups milk chocolate chips
- 12 mini pretzels
- 12 red M&M’s for the noses
- Candy eyes
- 2 tablespoons green M&M’s for decoration
- 1 teaspoon sprinkles optional, for extra festive flair
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat to prevent the chocolate from sticking.
- Melt the milk chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring between each interval until smooth.
- Pour the melted milk chocolate onto the prepared baking sheet, spreading it out evenly with a spatula to about 1/4 inch thick.
- Break up the 12 mini pretzels in half, then lay them out in pairs onto the chocolate for the reindeer antlers.
- Add 12 red M&M’s below the pretzels for the reindeer noses.
- Place candy eyes above the noses to complete the reindeer faces.
- Scatter the green M&M’s and 1 teaspoon of sprinkles over the bark while the chocolate is still wet for added festive color and texture.
- Let the bark sit at room temperature until fully set, or place it in the refrigerator for about 20-30 minutes to speed up the process.
- Once the chocolate is completely set, break it into pieces with your hands. Enjoy your festive reindeer bark or package it up as a holiday treat for friends and family!
Notes
Customize your bark with additional toppings like crushed candy canes, nuts, or dried fruit if desired.
