Easy Pretzel Reindeers with Chocolate

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These pretzel reindeers are the perfect blend of sweet, salty, and downright adorable.They are an easy holiday treat featuring chocolate-dipped pretzels, candy eyes, a pop of red M&M charm, and antlers that crunch just right. Let’s turn snacking into a reindeer rendezvous!

With just a handful of simple ingredients, I’ve turned these pretzel reindeers into my go-to holiday gift. They are the perfect addition to your holiday cookie tray and a fun twist to include in a cookie exchange. They are a guaranteed hit at any family gathering. I love these cute little reindeers, and know you will too because, let’s be honest, who wouldn’t want a tasty touch of reindeer magic to sweeten up their holiday season?

Pretzel Reindeers stacked on top of each other.

Ingredients for Pretzel Reindeers

Mini pretzel twists – Creates the antlers when cut in half and adds a great textural crunch.
High-quality semi-sweet chocolate chips – Used as a coating for the square pretzels, acting as a base for facial features.
Pretzel snaps (square pretzels) – Coated in chocolate for a smooth texture and as a foundation for the reindeer features.
Red M&Ms – Serving as Rudolph’s red nose for a splash of color.
Candy eyeballs – Adding a whimsical touch to complete the pretzel reindeer appearance. You can find candy eyeballs in the baking aisle at the local grocery store or the cake decorating section at craft stores.

Exact ingredient quantities and instructions can be found in the recipe card at the bottom of the page

Making the Pretzel Reindeers

Preparation – To prevent sticking, begin by lining a large cookie sheet with parchment paper.
Antler assembly – Using a serrated knife, cut each pretzel twist in half lengthwise to form the reindeer antlers.
Chocolate coating – In a microwave-safe bowl, melt the chocolate in 20-second increments, stirring until it achieves a smooth consistency.
Coating process – Using a fork, dip a pretzel snap into the melted chocolate, ensuring an even coating. Tap the fork gently to remove excess chocolate before placing the coated pretzel on the prepared baking sheet.

Collage showing two steps to dip the pretzels.

Reindeer construction – Work quickly to avoid the chocolate setting. Attach two halves of the pretzel twists to the top of the square pretzel, forming the pretzel antlers. Place an M&M in the center of the lower part of the pretzel for the nose, and add two candy eyeballs above the red M&M to complete the face.
Repeat and set – Repeat this process with the remaining pretzels. Allow the chocolate to set at room temperature in a cool area of the kitchen for approximately an hour before serving. This ensures the reindeer pretzels have a firm texture and are ready to be enjoyed.

Collage showing four steps to decorate the reindeer.

Variations and substitutions

Switch up the nose – Explore different options for the reindeer noses by swapping out M&Ms for your preferred small, round red candy. Red hots, jelly beans, or dots make excellent red candy nose alternatives. Consider giving some reindeer brown noses to represent the rest of Santa’s reindeer gang for a playful twist.

Chocolate coating – While I opted for semi-sweet chocolate in my recipe, feel free to use your favorite chocolate variation. Milk chocolate chips or dark chocolate are both excellent alternatives. For a creative touch, try making white reindeer using white chocolate chips. If working with chocolate proves challenging, consider using candy melts or almond bark; however, I find that real chocolate enhances the overall flavor of these treats.

Pretzel variety – Get creative with the reindeer bodies by experimenting with different pretzel shapes and sizes. Some prefer using pretzel rods or twists, but I find that snaps work well as they are easier to coat in chocolate completely. If using twists, consider filling in larger holes with chocolate after dipping and placing them on the baking sheet.

Reindeer pretzels displayed on counter surrounded by holiday ornaments.

Tips for success

Choose high-quality chocolate – For the best taste experience, opt for high-quality chocolate. The richness and flavors of premium chocolate will elevate the overall enjoyment of your pretzel reindeers. I like to use Ghirardelli when I bake.
Chocolate coating consistency – If the chocolate hardens before dipping all the pretzels, gently microwave it in 20-second increments until it becomes smooth again. Be cautious not to overheat the chocolate, as this can cause it to seize.
Thinning the chocolate – If you find the chocolate too thick for easy dipping, add 1 teaspoon of vegetable shortening or vegetable oil to thin it out. Ensure thorough mixing to incorporate the added ingredient fully.
Decorate swiftly – Move quickly when decorating each reindeer to prevent the chocolate from setting before adding the features. Decorate one reindeer at a time for optimal results and a smooth finish on each pretzel.
Set chocolate at room temperature – I recommend allowing the chocolate to set at room temperature rather than refrigerating the pretzels. Certain brands of candy eyeballs may bleed in the fridge, potentially creating a less appealing, unintended effect on your reindeers. Additionally, refrigerating M&Ms can cause them to develop a cloudy appearance.
Scale as needed – This recipe is highly scalable, allowing you to adjust quantities based on your needs. Make as many or as few pretzel reindeers as desired.
Holiday gift idea – Turn these fun treats into delightful holiday gifts by placing a handful in a cello bag and tying it with a festive ribbon. It’s a cute and homemade way to spread joy during the season.

Cute Pretzel Reindeers arranged on a plate.

Storage

Store leftovers in an airtight container for a week or two.

I do not recommend freezing these treats as the pretzels will become stale, and the candy eyeballs will likely bleed.

Pretzel Reindeers FAQs

How do I prevent the chocolate from seizing?

To prevent the chocolate from seizing, exercise caution not only in controlling the heat but also in avoiding any introduction of moisture. It’s crucial to avoid overheating; gradual and gentle heating is key. Use short increments when microwaving, ensuring careful monitoring to maintain a smooth and workable consistency. Ensure all utensils are dry, as even a small amount of water can cause the chocolate to seize. If needed, wipe the bowl and utensils thoroughly before melting to maintain the chocolate’s smooth texture.

What can I use to melt the chocolate if I don’t have a microwave?

If you don’t have a microwave, a double boiler on the stovetop is an excellent alternative for melting chocolate. Simply place a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Stir the chocolate continuously as it melts to achieve a smooth and velvety consistency.

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