Peppermint Reindeer Chocolate Bark features our favorite red-nosed Christmas character in edible form. Easy to make homemade candy without the hassle of holiday baking.
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Reindeer Chocolate Bark could be the easiest Christmas dessert recipe ever! This no-bake Christmas dessert takes 15 minutes to make simply by melting milk chocolate chips in the microwave and decorating it to resemble Rudolph with pretzel antlers, edible candy eyes, one red candy nose, and a dusting of mint snow.
Table of Contents
- Easy No-Bake Chocolate Reindeer Bark
- Why We Love This Reindeer Bark Recipe
- Ingredients
- Substitutions and Additions
- Recommended Tools
- How to Make Peppermint Reindeer Chocolate Bark
- Tips for making chocolate bark
- How to Store Chocolate Bark
- Frequently Asked Questions
- Reindeer Dessert Ideas
- Peppermint Reindeer Chocolate Bark Recipe
Easy No-Bake Chocolate Reindeer Bark
Making Peppermint Chocolate Reindeer Bark at home is so simple and easy, especially when no stovetop or oven is needed and only 5 ingredients are required!
You can build your chocolate Christmas bark in minutes and have fun decorating it with the kids with reindeer faces: just arrange pretzel pieces like antlers, add candy eyeballs and a red nose below, then sprinkle it with crushed peppermint and let it set in the fridge before serving.
Our Christmas bark recipe is a sweet and salty treat that’s perfect for holiday gifting or placing on party platters and trays of cookies. Grab your candy and festive topping and get the whole family involved because the best chocolate bark combinations are the ones you create yourself!
Why We Love This Reindeer Bark Recipe
- Quick and easy to make.
- Only uses 5 ingredients.
- Christmas bark recipes are the best because there are no rules or requirements for decorating your Rudolph chocolate bark dessert.
- Cute craft for kids and fun to customize their own Christmas chocolate bark.
- Perfect sweet treat for Christmas parties, dessert platters, or packaging in bags for edible gifts.
More Christmas Treats to Make With Kids
Ingredients
- Milk chocolate chips
- Mini pretzels: Feel free to use gluten-free pretzels to make this a GF dessert.
- Candy eyeballs
- Red M&M’s
- Peppermint candy
Substitutions and Additions
- Choose Your Chocolate: Feel free to make your reindeer peppermint bark with dark chocolate chips, milk chocolate chips, or semi-sweet chocolate chips. You can also swap the chocolate chips for chocolate candy melts or almond bark.
- Other Tasty Toppings: Bark is a blank canvas for showcasing your creativity. You can make festive chocolate bark with dried cranberries, an assortment of crushed candy, marshmallows, sprinkles, or any of your favorite toppings.
- Vegan Version: For a vegan or dairy-free option use dairy-free/vegan chocolate bars instead of milk chocolate chips.
- Customize Your Candy: Chocolate candy bark can be made any time of year and customized with holiday colors and seasonal snacks. Some of my favorite unique bark recipes include Oreo Peppermint Bark, Easter Bunny Bark, Halloween Candy Bark, Melted Snowman Chocolate Bark, and so many more.
Recommended Tools
- Baking tray
- Parchment paper
- Microwave-safe bowl
- Serrated knife
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Jump to RecipeHow to Make Peppermint Reindeer Chocolate Bark
- Melt: Microwave the chocolate in 30-second increments, stirring in between, until the chocolate is melted and smooth. Spread the melted chocolate in an even layer onto the baking tray.
- Assemble: Arrange the pretzel halves like antlers, place the candy eyeballs below the antlers for eyes and then add the red M&M’s for the nose. Sprinkle with crushed peppermint candy.
- Chill: Chill in the fridge for at least 30 minutes to set the chocolate.
- Serve: Cut into pieces and serve or store in a container for later. Enjoy!
Tips for making chocolate bark
- Instead of a microwave, you can also use a double boiler method to melt the chocolate.
- Make sure to leave an overhang (extra parchment paper) when preparing the baking sheet so that you can easily lift the hardened chocolate out of it.
- Cut the mini pretzels into half exactly in the middle using a serrated knife for a smooth cut.
- To crush the candy canes, put them in a Ziploc bag and smash them with a rolling pin or mallet until the candies are crushed into fine pieces.
How to Store Chocolate Bark
- To Store: Store your chocolate bark in an airtight container for 10 days at room temperature or for a month in the fridge.
- To Freeze: Candy bark can be stored in the freezer for 6-7 months in a freezer-safe container. Be aware that the M&Ms will crack and the crushed peppermint may liquify.
Reindeer Dessert Ideas
More adorable and creative Christmas reindeer dessert ideas to accompany your chocolate bark.
- Reindeer Rice Krispie Treats
- Reindeer Chow Chex Mix
- Reindeer Pretzel Rods
- Chocolate Covered Oreo Reindeer Cookies
Peppermint Reindeer Chocolate Bark
Serves — 2
Peppermint Reindeer Chocolate Bark features our favorite red-nosed Christmas character in edible form. Easy to make homemade candy without the hassle of holiday baking.
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Ingredients
- 12 ounces bag of milk chocolate chips
- 10 mini pretzels
- 10 Wilton candy eyeballs
- 10 small red M&M’s
- 6-8 peppermint candy
Instructions
- In a baking tray line parchment paper and set it aside.
- In a microwave-safe bowl add the milk chocolate chips and melt the chocolate in 30-second increments for 2 minutes by stirring in between until the chocolate is completely melted and smooth.
- Meanwhile cut the mini pretzels into half exactly in the middle using a serrated knife for a smooth cut. Set it aside.
- Place the peppermint candy in a Ziploc bag and smash them until the candies are crushed into fine pieces. Set it aside.
- Pour the melted chocolate on the prepared baking tray with parchment paper. Spread the chocolate evenly and smooth (approx ⅛ inch thickness).
- Arrange the pretzel halves like antlers, place the candy eyeballs below the antlers for reindeer eyes and then place the red M&M’s for the nose.
- Dust the crushed peppermint candy over the chocolate. Place the baking tray in the fridge for at least 30 minutes to set the chocolate.
- Once the chocolate hardens, carefully cut the chocolate using a knife.
- Store the chocolate bark in an airtight container and enjoy.
Jenn’s Notes
Storage:
- To Store: Store your chocolate bark in an airtight container for 10 days at room temperature or for a month in the fridge.
- To Freeze: Candy bark can be stored in the freezer for 6-7 months in a freezer-safe container. Be aware that the M&Ms will crack and the crushed peppermint may liquify.
- Instead of a microwave, you can also use a double boiler method to melt the chocolate.
- Make sure to leave an overhang (extra parchment paper) when preparing the baking sheet so that you can easily lift the hardened chocolate out of it.
- Cut the mini pretzels into half exactly in the middle using a serrated knife for a smooth cut.
- To crush the candy canes, put them in a Ziploc bag and smash them with a rolling pin or mallet until the candies are crushed into fine pieces.
Nutrition Info
Calories: 981kcal | Carbohydrates: 134g | Protein: 1g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 69mg | Potassium: 497mg | Fiber: 0.4g | Sugar: 114g | Vitamin A: 22IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 0.4mg
Originally published 11/28/2016
sounds delicious and easy to make. will be trying later