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Chocolate Reindeer Bark
Chocolate Reindeer Bark
Chocolate Reindeer Bark
Chocolate Reindeer Bark
Chocolate Reindeer Bark
Chocolate Reindeer Bark
Chocolate Reindeer Bark
Chocolate Reindeer Bark
Chocolate Reindeer Bark cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Chocolate Reindeer Bark

Ingredients

0 allergens identified

Chocolate Reindeer Bark

Instructions

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Instructions

1
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To make pretzel antlers, cut mini pretzels in half lengthwise. Use a small knife to trim them into antler shapes, similar to the images above.
2
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Combine chocolate and coconut in a bowl. Microwave for 1 minute, stir, and microwave for an additional 30 seconds or until the chocolate is fully melted.
3
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Pour the melted chocolate mixture onto a parchment-lined baking sheet, spreading it evenly to form a quarter-inch thick rectangle.
4
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Sprinkle holiday sprinkles over the melted chocolate.
5
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To make the reindeer faces, place a red chocolate candy on the chocolate piece to represent the reindeer’s nose. Position two eyes closely together just above the chocolate piece. Attach the pretzel antlers above the eyes.
6
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Freeze the chocolate sheet for 15 minutes or overnight. Once set, cut the chocolate into pieces. Refrigerate, freeze, or arrange in gift boxes for a delightful holiday treat.

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Tips & Tricks (5)

  • Temper Your Chocolate Properly 🍫
    Melt dark chocolate chips with coconut oil at low heat (around 50% power in microwave, stirring every 20 seconds) to prevent seizing and achieve a glossy, snappable finish on your bark.
  • Prep Your Pretzel Pieces 🥨
    Crush pretzels into small, uneven pieces and keep them slightly coarse rather than powdery—this creates better textural contrast and helps them stay visible as reindeer antlers.
  • Work Quickly with Toppings ⏱️
    Add candy eyes, red candies, and sprinkles within 30-45 seconds of spreading chocolate, while the surface is still tacky enough for toppings to adhere without sliding or sinking.
  • Use Parchment for Easy Release 📄
    Line your baking sheet with parchment paper or a silicone mat to prevent sticking and make it easier to break bark into decorative pieces once fully set.
  • Chill Strategically for Clean Breaks 🧊
    Refrigerate for at least 1-2 hours (not just until set) so the chocolate hardens completely, allowing you to break it into clean, attractive reindeer-shaped pieces without crumbling.
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