Reindeer Bark
Transform your holiday treat game with this irresistible Reindeer Bark recipe—a festive and fun no-bake dessert perfect for Christmas gatherings or edible gifting. Featuring a luscious base of melted semisweet chocolate topped with swirls of creamy white chocolate, this bark is studded with crunchy mini pretzels, crushed peppermint candy canes, and holiday-themed candy-coated chocolates for a delightful balance of flavors and textures. Red and green sprinkles add a final touch of holiday cheer. Ready in just 20 minutes (plus setting time), this easy-to-make treat is as visually stunning as it is delicious. Break it into pieces for a shareable snack, or package it up to spread seasonal joy.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups semisweet chocolate chips
- 1.5 cups white chocolate chips
- 1 cup mini pretzels
- 3 pieces peppermint candy canes
- 2 tablespoons red and green sprinkles
- 0.5 cup holiday-themed candy-coated chocolates
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat for easy removal of the bark once it hardens.
In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring after each interval, until smooth and fully melted (approximately 1-2 minutes).
Pour the melted semisweet chocolate onto the prepared baking sheet and spread it into an even layer, roughly 1/4-inch thick, using a spatula. Set it aside to cool slightly but do not let it harden completely.
In another microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring after each interval, until smooth and fully melted (approximately 1-2 minutes).
Drizzle the melted white chocolate over the semisweet chocolate layer in a random pattern, using a spoon or piping bag for more precision if desired.
Scatter the mini pretzels evenly across the surface of the chocolate layers. Press them down gently so they adhere to the melted chocolate.
Crush the peppermint candy canes into small pieces using a rolling pin or food processor. Sprinkle the crushed candy canes over the bark for a festive touch.
Top the bark with red and green sprinkles and holiday-themed candy-coated chocolates, distributing them evenly over the surface.
Let the bark set at room temperature for about 2 hours or place it in the refrigerator for 30 minutes to speed up the process.
Once the bark has hardened, break it into irregular pieces using your hands or a knife. Serve immediately or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 36.7 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
