Reindeer Bark

Reindeer Bark is a festive, no-bake holiday treat that combines sweet and salty flavors in every crunchy bite. I layer melted chocolate with pretzels, candy eyes, and red M&M “noses” to create adorable reindeer faces—making this the perfect snack or homemade gift during the Christmas season.

Why You’ll Love This Recipe

I love how easy and fun this recipe is to make, especially when I’m short on time or involving kids in the kitchen. It’s a cheerful, crowd-pleasing treat that doubles as a decoration and dessert. I can make a batch in under 30 minutes, and it’s always a hit at holiday parties or tucked into treat bags.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Semi-sweet or milk chocolate chips
• White chocolate chips (optional for drizzling)
• Mini pretzels (for antlers)
• Candy eyes
• Red M&Ms (for noses)
• Sea salt (optional, for a sweet-salty touch)
• Parchment paper (for lining the pan)

Directions

1. I start by lining a baking sheet with parchment paper to prevent sticking.
2. I melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
3. Once melted, I pour the chocolate onto the prepared baking sheet and spread it evenly into a thin rectangle using a spatula.
4. While the chocolate is still warm, I gently press pretzels near the top edge of where I want each “reindeer” to be—these are the antlers.
5. Just below the pretzels, I add candy eyes and a red M&M to complete the face.
6. If I’m feeling extra festive, I drizzle melted white chocolate across the whole pan for a snowy effect and sprinkle a pinch of sea salt over the top.
7. I let the bark set completely at room temperature or place it in the fridge for faster hardening.
8. Once firm, I break or cut the bark into pieces, making sure each one has a full reindeer face.

Servings and timing

This recipe makes about 12–16 pieces, depending on the size of the bark.
Prep time: 10 minutes
Chill time: 20–30 minutes
Total time: About 30–40 minutes

Variations

I sometimes use dark chocolate for a richer flavor or swirl white and milk chocolate together for a marbled look. For a nutty twist, I add crushed peanuts or almonds to the base layer. I’ve also made peppermint bark versions by adding crushed candy canes on top. When I want a gluten-free version, I use gluten-free pretzels and double-check the candy.

storage/reheating

I store the bark in an airtight container at room temperature for up to a week. If I’m making it ahead for a party or gifts, I keep it in the fridge to maintain the firmness, especially in warmer climates. I never microwave it—just let it sit at room temperature if it’s been refrigerated.

FAQs

Can I use almond bark instead of chocolate chips?

Yes, I’ve used almond bark and it melts beautifully. It also sets quickly and has a smooth texture, perfect for bark recipes.

How do I keep the toppings from falling off?

I make sure to press the toppings gently into the chocolate while it’s still warm so they stick well once the bark sets.

Can I freeze reindeer bark?

Yes, I freeze it in a single layer, then transfer to a sealed bag or container. It keeps well for up to a month, though the texture may change slightly.

What’s the best way to break the bark?

I usually lift the set bark out of the pan and use my hands to break it gently. If I want cleaner edges, I use a sharp knife and cut along the spaces between the reindeer.

Is this recipe kid-friendly?

Definitely. I let kids help with placing the eyes, noses, and antlers—it’s a great holiday activity that also makes a cute edible craft.

Conclusion

Reindeer Bark is one of my favorite holiday treats to make and share. It’s festive, simple, and irresistibly delicious. Whether I’m giving it as a gift or setting it out at a party, it always brings a smile. With just a few ingredients and a little creativity, I get a treat that’s as fun to make as it is to eat.

Reindeer Bark

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Reindeer Bark is a festive, no-bake chocolate treat layered with mini pretzels, candy eyes, and red M&M noses to create adorable reindeer faces. Perfect for Christmas parties, gifting, or fun holiday activities with kids.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 30–40 minutes
• Yield: 12–16 pieces
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups semi-sweet or milk chocolate chips
• 1/2 cup white chocolate chips (optional, for drizzling)
• 24 mini pretzels (for antlers)
• 24 candy eyes
• 12 red M&Ms (for noses)
• Sea salt (optional)
• Parchment paper

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Instructions

1. Line a baking sheet with parchment paper.
2. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
3. Pour melted chocolate onto the parchment-lined sheet and spread evenly into a thin rectangle.
4. While the chocolate is still warm, press two mini pretzels near the top of each section for antlers.
5. Place candy eyes just below the pretzels and a red M&M below the eyes to form a reindeer face.
6. Optional: drizzle with melted white chocolate and sprinkle with sea salt for extra flavor and decoration.
7. Let the bark set completely at room temperature or chill in the fridge for 20–30 minutes.
8. Once firm, break or cut into pieces, ensuring each piece has a complete reindeer face.

Notes

• Use gluten-free pretzels and candy for a gluten-free version.
• Press toppings firmly into warm chocolate to ensure they stick.
• Store in the fridge if your kitchen is warm to prevent melting.
• Great for kids to help with decorating.

Nutrition

• Serving Size: 1 piece
• Calories: 160
• Sugar: 14g
• Sodium: 70mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 2mg