ByJaclyn Shimmel On Updated
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Reindeer Bark is an easy no-bake Christmas treat made by decorating pieces of melted chocolate with pretzels, M&Ms, candy eyes, and sprinkles.
I mean come on, how adorable are the little reindeer faces on this chocolate bark? I fall in love with them more and more each time I make them, just like these reindeer cupcakes, reindeer brownies, and reindeer celery sticks.
Melted snowman bark is another one of my favorites to make during the holiday season and the two would look so cute together in a Christmas treat box!
This reindeer Christmas bark recipe is super simple and fun to make, so get the kids in the kitchen and have them help you make and decorate this fun holiday treat.
For more homemade Christmas candy, try our Crockpot Christmas Candy, Peanut Butter Rice Krispies Balls, and 3-Ingredient Pretzel Hugs.
Table of Contents
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Chocolate – melting chocolate, brown chocolate melts, chocolate almond bark, or chocolate chips will all work for this recipe. If using chocolate chips see the note below (in section on melting chocolate chips).
- Mini pretzel twists – they tend to break when you are trying to break them into antlers so grab more than you think you will need
- Candy eyes
- red M&Ms
- sprinkles – optional, to fill in the empty spots on the bark. These or these would be perfect.
Hot to Make Reindeer Bark
Step 1: Line a baking sheet with parchment paper. Break pretzels in half to form about 20 “antlers”. Set aside.
Step 2: In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring after each, until smooth and melted.Pour the chocolate onto a parchment-lined baking sheet. Use a spatula to spread it into an even layer about 1/8 inch thick.
Note: it will not cover the entire baking sheet.
Step 3: Place pretzel pieces, candy eyeballs, and red M&Ms on the chocolate to make reindeer faces. Press them down gently to help them stick. Add sprinkles, if desired, to decorate the other areas.
Step 4: Refrigerate for 30-45 minsto set. The bark is ready when it easily peels off the parchment paper.
Step 5: Remove the chocolate from the parchment paper and carefully cut or break it into pieces to separate each reindeer piece.
Don’t stress if a reindeer doesn’t break off correctly. After all, it will still taste yummy and that is what matters, right?
Tips for Melting Chocolate Chips
If you are using chocolate chips, I recommend adding 2 teaspoons of coconut oil or vegetable shortening to the melted chocolate. While not 100% necessary, doing so helps to smooth out the melted chocolate and make it easier to work with.
You could also use paramount crystals which are used professionally in the chocolate and candy-making process.
Storage
Store Christmas reindeer bark in an airtight container in the refrigerator or at room temperature in a cool place for up to one week.
More Christmas Favorites
- Christmas Crack
- Christmas Tree Cone Cupcakes
- Santa Hat Treats
- Grandma’s Nut Brittle
- Sugar Cookie Cake
- Grinch Bark
- Gumdrop Fudge
Recipe
4.80 from 5 votes
Reindeer Bark
Author: Jaclyn
Prep: 15 minutes mins
Set Time 30 minutes mins
Total: 45 minutes mins
Reindeer Bark is an easy no-bake Christmas treat made with melted milk chocolate topped with pretzels, M&Ms, candy eyes, and sprinkles.
Ingredients
- 2 cups melting chocolate almond bark, or chocolate chips
- 20 candy eyeballs
- 10 red M&Ms
- 20 mini pretzel twists*
- holiday sprinkles optional
Instructions
Line a baking sheet with parchment paper. Set aside.
Break pretzels in half to form about 20 "antlers." Set aside.
Add chocolate to a microwave-safe bowl. Heat in 30-second increments, stirring between each increment, until completely melted and smooth.
Pour the chocolate onto a parchment-lined baking sheet. Use a spatula to spread it into an even layer about 1/8 inch thick.
Place pretzel pieces, candy eyeballs, and red M&Ms on the chocolate to make reindeer faces. Press them down gently to help them stick. Add sprinkles, if desired, to decorate the other areas.
Refrigerate for 30-45 minsto set. The bark is ready when it easily peels off the parchment paper.
Remove the chocolate from the parchment paper and carefully cut or break it into pieces to separate each reindeer's face.
Notes
*Although you will only need about 10 pretzels, I included extra in the ingredient list to make up for the fact that they tend to break apart wonky when you are trying to break them into antlers.
If using chocolate chips, I recommend adding 2 teaspoons of coconut oil or vegetable shortening (or 1 Tablespoon of paramount crystals) to the melted chocolate to help make it easier to work with.
Store in an airtight container in a cool place at room temperature or in the refrigerator for up to one week.
Nutrition
Calories: 286kcal | Carbohydrates: 37g | Protein: 0.3g | Fat: 14g | Saturated Fat: 14g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 18mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.1mg
Did You Make This Recipe?
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