These adorable Chocolate Reindeer Marshmallow Pops, with their candy eyes and pretzel antlers, will be on every kid’s wish list this holiday season!
Originally posted December 11, 2011; Photos and content updated December 6, 2019 to improve reader experience!
Ever since I can remember, I have loved making special treats for the kids for all the holidays. Fun, themed goodies that make their eyes light up when they see them. These Chocolate Reindeer Marshmallow Pops are one such treat.
I first made them about eight years ago, and I’ve made them several Christmases since, but this is the first year I’ve made them since having a child of my own. And let me just tell you, there is something extra special and satisfying when you make a treat, send it to school with your kid, and see how excited they are to share what mommy made with their friends. “My mommy made these!” melts my heart into puddles of love and happiness.
How to make Chocolate Reindeer Marshmallow Pops:
1.) Gather all of your ingredients together.
2.) Melt chocolate bark according to package directions in a large, narrow bowl.
3.) Lay the pretzel knots onto the wax paper, prefereably on a baking sheet or other flat, movable surface. These will serve as the antlers.
4.) Take a lollipop stick and push it into the bottom of a marshmallow (slightly angled downward). Turn upside down and dip into the melted chocolate and then lay onto the pretzels on the wax paper-lined baking sheet. If using candy eyes, place these on while the chocolate is still wet. Place the baking sheet in the refrigerator to speed the drying process.
5.) Once dried (will only take 5-10 minutes), pull out of the fridge. Prepare the candy decorating pens (these need to be softened in hot water). If not using candy eyes, use the white decorating candy to place the eyes on each reindeer, and the red decorating candy for the red nose (if using candies for the nose, put those on at the same time as candy eyes while the chocolate is wet). Allow to dry for another 5 minutes or so, and then wrap or package up and share!!
Can Marshmallow Pops be made ahead of time?
They absolutely can! In fact, I recommend it! They store well, and if you can save yourself any day-of stress, I say do it! I would say they can be made a couple of days in advance, but I wouldn’t go as far out as a week.
And can I just say that I love how these are not a treat where every one of them looks exactly the same? I mean, I’m all for uniformity, but I think that the different shapes of the marshmallows gives these little guys character and it makes me love them that much more. Just look at those faces. Almost too cute to eat.
If you love this recipe, check out these other treats!
Hot Chocolate Cookie Cups
Orange Cranberry White Chocolate Cupcakes
Santa Hat Brownies
Follow me on Pinterest for more great recipes!
Ingredients
- 16 oz chocolate melts or bark
- Wax Paper
- 20-30 small pretzel knots
- 20-30 Large marshmallows
- 20-30 Paper Lollipop Sticks
- Small candy eyes (or white candy decorating pen)
- Red candy decorating pen (or red hots, red M&M's, etc.) for noses
Instructions
- Melt chocolate bark according to package directions in a large, narrow bowl.
- Lay the pretzel knots onto the wax paper, prefereably on a baking sheet or other flat, movable surface. These will serve as the antlers.
- Take a lollipop stick and push it into the bottom of a marshmallow (slightly angled downward). Turn upside down and dip into the melted chocolate and then lay onto the pretzels on the wax paper-lined baking sheet. If using candy eyes, place these on while the chocolate is still wet. Place the baking sheet in the refrigerator to speed the drying process.
- Once dried (will only take 5-10 minutes), pull out of the fridge. Prepare the candy decorating pens (these need to be softned in hot water). If not using candy eyes, use the white decorating candy to place the eyes on each reindeer, and the red decorating candy for the red nose (if using candies for the nose, put those on at the same time as candy eyes while the chocolate is wet). Allow to dry for another 5 minutes or so, and then wrap or package up and share!!
Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!
Enjoy these #ChristmasSweetsWeek recipes from our bloggers:
Christmas Beverages:
Christmas Cranberry Cocktail from Hezzi-D’s Books and Cooks
Eggnog White Russian from Cheese Curd In Paradise
Hot Apple Cider Buttered Rum from Love and Confections
Slow Cooker Hot Chocolate from Palatable Pastime
Christmas Breakfasts:
Easy Cinnamon Roll Bake from Family Around the Table
Christmas Pastries and Desserts:
Candy Cane Blossoms from Blogghetti
Cherry Pie Bars from YumGoggle
Chocolate Peppermint Swirl Pound Cake from Karen’s Kitchen Stories
Eggnog Pound Cake from For the Love of Food
Christmas Candies:
Chocolate Covered Marshmallow Reindeer Pops from Sweet Beginnings
Festive Pretzel Rods from Shockingly Delicious
Adorable!!