Reindeer Pretzels are a simple, festive spin on chocolate-covered pretzels. Made with just 5 ingredients in minutes, these Reindeer Pretzels make a delicious and easy holiday treat.
When it comes to the holidays, I love to make things a bit more festive through food.
And these Reindeer Pretzels are a perfect example that you don't need a lot of time, ingredients, or skill to make something adorable to bring a little holiday cheer through food.
Reindeer Pretzels are the perfect quick, no-bake holiday recipe that is a great option for kids to make themselves or as a simple neighbor gift.
Not to mention, these Reindeer Pretzels are really just chocolate-covered pretzel rods--and who doesn't love the sweet and salty combination of chocolate and pretzels?!
Notes on Ingredients
- Pretzel Rods: Use standard pretzel rods as the reindeer's body.
- Pretzel Twists: Half a pretzel twist replicates the look of a reindeer's antlers pretty perfectly.
- Candy Eyes: If you don't have or can't find candy eyes, you can use mini white chocolate chips and add a bit of the melted chocolate to give the eyes their pupils.
- Cinnamon Imperials: The red candy is the perfect pop of color and transforms reindeer into Rudolph the Red Nose Reindeer.
- Chocolate: Use any type of semi-sweet, milk, or dark chocolate you like for dipping the pretzel rods into. I prefer using chocolate chips as they melt evenly and quickly, but you can also opt to chop up chocolate bars into small morsels or use almond bark for the reindeer body.
How To Make Reindeer Pretzels
- Line a sheet pan with parchment paper or a silicone liner. This will help the chocolate not stick to the pan and set up nice and pretty.
- Break 10 pretzel sticks in half to resemble reindeer antlers. Word of caution--use a gentle touch to keep the pretzels intact.
- To melt the chocolate, I find it is best to use a container, like a pint or quart-sized glass jar, to melt the chocolate. By doing so, you can dip the pretzels right into the melted chocolate as opposed to having to spoon the chocolate over the pretzels. It makes the process much easier.
- Melt the chocolate in the microwave in 30-second intervals, stirring between each interval, until melted and smooth.
- Working relatively quickly, dip the pretzel, about ⅔rds of the way, into the melted chocolate. Allow the excess chocolate to drip off, or use a spoon to help smooth the chocolate evenly over the pretzel rod and then place onto the prepared sheet pan.
- Add two candy eyes and a cinnamon imperial as the nose.
- Add 2 pretzel halves as antlers to the pretzel rod, dipping the part of the pretzel twist that will adhere to the pretzel rod into additional melted chocolate to help adhere.
- Repeat the process, melting more chocolate as needed, until all the pretzel rods have been coated.
- Allow the chocolate to fully harden before removing the reindeer from the silicone or parchment paper. You can speed this process up by placing the baking sheet into the refrigerator for 5-10 minutes.
Recipe Tips and Notes
- Storage: Enjoy immediately, or store in an airtight container for up to 14 days.
- Leftover Chocolate? If you have leftover melted chocolate after dipping your pretzel rods, add raisins, nuts, and or mini pretzels to the remaining melted chocolate. Mix it together and then drop by mounds onto parchment paper to harden for additional treats.
- Dairy-Free Reindeer Pretzels: Use your favorite dairy-free chocolate to melt for dipping.
More Christmas Recipes
- Candy Cane Pizza
- Santa Pancakes
- Christmas Deviled Eggs
- Christmas Fruit Salad
- Reindeer Cookies
- Cut Out Sugar Cookies
- Crockpot Candy
If you enjoyed making these simple Chocolate Covered Reindeer Pretzels, I would love for you to leave a comment and review below.
- 16 ounces chocolate chips
- 20 pretzel rods
- 10 pretzel twists
- 40 candy eyes
- 20 cinnamon imperials
- Line a baking sheet with parchment paper or a silicone mat.
- Gently break the pretzel twists in half to form 20 "antlers."
- Place the chocolate into a heat-safe glass jar and microwave the chocolate in 30-second intervals, until melted and smooth.
- Working relatively quickly, dip the pretzel, about ⅔rds of the way, into the melted chocolate. Allow the excess chocolate to drip off, or use a spoon to help smooth the chocolate evenly over the pretzel rod and then place it onto the prepared sheet pan.
- Add two candy eyes and a cinnamon imperial as the nose to each pretzel rod. Add 2 pretzel halves as antlers to the pretzel rod, dipping the part of the pretzel twist that will adhere to the pretzel rod into additional melted chocolate to help adhere.
- Allow the chocolate to fully set up before enjoying. You can speed up the process by popping the baking sheet into the refrigerator to set up.