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Chocolate Reindeer Bark

This chocolate reindeer bark is the perfect fun holiday treat to make! It's quick and easy, fun for kids and adults, and easily customizable to make it dietary friendly as needed.

Prep Time
10 mins
Total Time
30 mins
Servings: 1 quarter sheet pan
Course: Dessert

Ingredients

  • 1 bag (10 ounces) dark chocolate morsels
  • pretzel twists see notes
  • red chocolate candies
  • Candy eyes
  • white sprinkles

Instructions

    Cup of Yum
  1. Line a medium sheet pan (quarter sheet) with parchment paper and gather all of your ingredients and toppings to make the reindeer faces so you're ready to go once the chocolate is melted; set aside.
  2. Cut pretzels: Place pretzels on cutting board and use a sharp knife to cut into the center of the twist to get looped antlers (see photos in post). If using large twists, you can cut and make different sized antlers. If using regular sized twists, you can stick with just using the cut loops.
  3. Melt chocolate: In a large skillet over low heat, melt chocolate chips and stir frequently until smooth. Watch closely as to not burn them. You can also use the double boiler method. Remove from heat and set aside.
  4. Make reindeer bark: Pour melted chocolate onto parchment paper lined baking sheet and spread out in an even layer, using silicone spatula to smooth. I used a quarter sheet pan, which was the perfect size for this recipe. Begin adding antlers towards the top of the chocolate, then add candy eyes and red nose. Continue creating reindeer faces, allowing some room between the faces. Add on sprinkles once you've completed the reindeer – how many reindeer you get will depend on the size of your antlers you've made. Transfer pan to fridge to set chocolate for 15-20 minutes, or cool at room temperature up to one hour. 
  5. Cut bark: Lift parchment paper from sheet pan and place on cutting board. Use sharp knife to cut out reindeer faces and enjoy! Tip: Make sure chocolate isn't rock hard before cutting into, or it may break in pieces you don't want it to.

Notes

  • Pretzel Twists: I used large thin pretzel twists and cut down the center to use the loops, but I also cut various shapes of antlers. If using only medium sized twists, you can get away with using just the loops. Once you start cutting into the pretzels, you'll find where they break and what kind of shapes you'll get.
  • Chocolate: I used a mix of semi-sweet and dark chocolate morsels, as it was what I had on hand. Feel free to use a mix of your favorite and your favorite brand, but try to stick with high quality chocolate for better melting and taste. You need 10 ounces.
  • Storage: Fully cooled and cut reindeer bark can be stored in an airtight container on parchment paper in layers. Store in fridge for 2 weeks, or on the counter at room temperature (below 70ºF) up to one week.
  • If giving as gifts or making with more than one child, feel free to double the batch and work on two quarter sheet pans or one large sheet pan.