Cutest Mini Chocolate Reindeer Treats For The Holidays
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These Mini Chocolate Reindeer treats are almost too cute to eat, but you’ll be glad you did. Made with chocolate almond bark, crunchy pretzel antlers, candy eyes, and bright red noses, they’re an easy no bake holiday treat that brings instant cheer. Perfect for Christmas parties, cookie trays, or after school reindeer snacks for kids and adults alike.
Adorable Chocolate Reindeer Christmas Bark
When you need a treat that’s fun, festive, and fuss-free, these chocolate reindeer bark bites are the answer.
Using simple ingredients like almond bark, pretzels, M&Ms, and candy eyes, you’ll have reindeer chocolates ready in about 20 minutes (plus a little chill time).
I love how these easy Christmas snacks are a playful way to brighten a holiday dessert table, send to school parties, or share at potlucks. My kids always beg me to make them every year, so now it’s a tradition. One they can help me with now that they’re older.
Sometimes the best Christmas memories are made with a spoonful of melted chocolate and a sprinkle of imagination. Especially while watching the classic Rudolph the Red Nosed Reindeer movie.
⭐️ Also try more yummy fall cookies, or this decadent Pecan Pumpkin Cheesecake Pie and our favorite easy and quick pumpkin desserts, perfect for Thanksgiving, Christmas and festive parties too!
Why You’ll Love These Reindeer Chocolates
Ingredients You’ll Need
For the chocolate reindeer:
- 24 oz. chocolate almond bark
- 36 candy eyeballs
- 18 pretzels, split in half for antlers (have extra, some will break)
- 18 red M&Ms
Equipment You’ll Need
- Microwave-safe bowl
- Spoon
- Parchment paper
- Baking sheet or sturdy cutting board
TIPS: You can swap almond bark with real chocolate if you prefer. For the easiest no tempering option, melt milk, semi-sweet, or dark chocolate in short bursts in the microwave (or in a double boiler) and use it the same way. Just keep the finished reindeer stored in the fridge so they stay firm.
Fancy method (tempering): This method keeps the chocolate glossy, snappy, and stable at room temperature.
- Heat two-thirds of your chopped chocolate gently until melted and smooth, stirring often (don’t exceed 115°F / 46°C for dark chocolate, or 110°F / 43°C for milk/white).
- Remove from heat and stir in the remaining ⅓ of chopped chocolate.
- Keep stirring until it melts and the temperature drops to about Milk/white chocolate: 86–88°F (30–31°C) and Dark chocolate: 88–90°F (31–32°C).
- Use immediately to spoon, swirl, and decorate your reindeer heads. Let set at room temperature until firm and glossy.
What is Almond Bark?
Almond bark is a kind of candy coating, and despite the name, it usually doesn’t contain almonds at all! It’s a confectionery coating made of vegetable fats, sugar, and flavorings (like vanilla or chocolate flavor), designed to melt smoothly and set up firm.
Think of it as a shortcut chocolate, as it’s easier to work with than real chocolate because it doesn’t require tempering (the precise heating and cooling process that gives chocolate its shiny finish and crisp bite). Almond bark comes in big blocks or disks, usually in vanilla (white) or chocolate flavor, and it’s popular for dipping pretzels, coating cookies, or making no-bake holiday treats like this reindeer bark.
⭐️ These would go well with our other favorite Christmas shortbread cookies, or quick Caramel Apple Trifle Desserts for hosting.
How to Make Mini Chocolate Reindeer Treats
1. Melt the chocolate almond bark
Place almond bark in a microwave safe bowl. Microwave in 30-second intervals, stirring well between, until smooth.
2. Form the base
Lay parchment paper on a baking sheet.
Spoon a spoonful of melted chocolate onto the paper, swirling into a rough circle. Repeat making the chocolate circles 18 times. Let set for 15 minutes.
3. Layer & decorate
Repeat the process by adding a second spoonful of chocolate on top of each circle.
Before it sets, press in a red M&M for the nose, two candy eyeballs, and two pretzel halves for antlers.
4. Set until firm
Let the reindeer chocolates sit at room temperature for about 45 minutes, or until hardened.
Storage Tips: Place the reindeer bark in an airtight container. Store at room temperature for up to 1 week, or refrigerate for longer freshness. Just note that the pretzels won’t stay crisp that long in the fridge, so they’re better eaten sooner than later.
Tips & Variations
- White chocolate twist: Swap almond bark for white chocolate for snowy reindeer.
- Add chocolate: Dip cooled cookies halfway in melted dark or milk chocolate.
- Add sparkle: Sprinkle with edible glitter or holiday sprinkles.
- Flavor boost: Stir in a drop of peppermint or almond extract before melting.
- Make it bigger: Pour chocolate into a baking sheet, decorate, and break into rustic reindeer bark pieces after the chocolte is set.
Final Thoughts: Cute Chocolate Reindeer Bark Treats
These mini chocolate reindeer prove that the sweetest holiday memories can be made with just a few simple ingredients. With crunchy pretzel antlers and candy eyes, they’re as fun to decorate as they are to eat.
Whether you’re whipping up chocolate reindeer bark for a party, creating easy no bake Christmas treats with the kids, or adding festive reindeer chocolates to your cookie platters, this recipe keeps the holidays merry and bright.
Keep a batch on hand for parties, potlucks, or cozy Christmas nights……you’ll find they disappear as quickly as Rudolph on Christmas Eve.
Mini Chocolate Reindeer Treats
These Mini Chocolate Reindeer treats are almost too cute to eat, but you’ll be glad you did. Made with chocolate almond bark, crunchy pretzel antlers, candy eyes, and bright red noses, they’re an easy no bake holiday treat that brings instant cheer. Perfect for Christmas parties, cookie trays, or after school reindeer snacks for kids and adults alike.
Ingredients
- 24 oz. chocolate almond bark
- 36 candy eyeballs
- 18 pretzels, split in half for antlers (have extra, some will break)
- 18 red M&Ms
Equipment You’ll Need
- Microwave safe bowl
- Spoon
- Parchment paper
- Baking sheet or sturdy cutting board
Instructions
1. Melt the chocolate almond bark
Place chocolate almond bark in a microwave safe bowl. Microwave in 30-second intervals, stirring well between, until smooth.
2. Form the base
Lay parchment paper on a baking sheet. Spoon a spoonful of melted chocolate onto the paper, swirling into a rough circle. Repeat making the chocolate circles 18 times. Let set for 15 minutes.
3. Layer & decorate
Repeat the process by adding a second spoonful of chocolate on top of each circle. Before it sets, press in a red M&M for the nose, two candy eyeballs, and two pretzel halves for antlers.
4. Set until firm
Let the reindeer chocolates sit at room temperature for about 45 minutes, or until hardened.
Storage Tips: Place the reindeer bark in an airtight container. Store at room temperature for up to 1 week, or refrigerate for longer freshness. Just note that the pretzels won't stay crisp that long in the fridge, so they're better eaten sooner than later.
Notes
TIPS & VARIATIONS
- White chocolate twist: Swap almond bark for white chocolate for snowy reindeer.
- Add chocolate: Dip cooled cookies halfway in melted dark or milk chocolate.
- Add sparkle: Sprinkle with edible glitter or holiday sprinkles.
- Flavor boost: Stir in a drop of peppermint or almond extract before melting.
- Make it bigger: Pour chocolate into a baking sheet, decorate, and break into rustic reindeer bark pieces after the chocolte is set.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 617Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 7mgSodium: 390mgCarbohydrates: 79gFiber: 8gSugar: 40gProtein: 12g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.
