Description
These easy to make adorable Reindeer Rolo Pretzels recipe shaped like the famous reindeer are delightful holiday treats for Christmas parties or gatherings. With M&M candy for a reindeer button nose they make delicious whimsical sweet and salty treats for the holiday platter.
Ingredients
48 mini pretzel twists
24 dark salted caramel Rolos
48 candy eyeballs
24 red and brown M&M’s
Instructions
- Preheat the oven to 250 F and line a baking tray with parchment paper and set aside.
- Cut half the amount of pretzel twists down the center using a sharp knife and one swift movement. These will be for the antlers. Some may break unevenly and that’s ok. You can match them with ones similar in size or cut a few extra.
- Place the whole pretzels onto the prepared baking tray and then add an unwrapped Rolo on top, towards the lower half. (I like to leave a little room at the top which helps to hold the antlers up while the chocolate sets.)
- Transfer the tray to the oven and bake for 2-3 minutes, just until the outer chocolate softens but does not fully melt and flatten out. It should still hold its shape. If it gets too melty, the eyeballs and nose may start to droop off. (I usually do 2 minutes if the chocolates are room temperature and I do 3 minutes if the chocolates were refrigerated.)
- Remove the tray from the oven and then start adding the antlers onto each Rolo. Place two antlers on the top side of the Rolos by gently inserting it, just a little bit, into the chocolate and rest it on the bottom pretzel.
- Once the antlers are on, start decorating the faces. Carefully add two eyeballs on the top half of the Rolo. And then add one M&M on the bottom half for the nose. Gently press it down just a little bit, so that it sticks into the chocolate.
- Allow the chocolates to harden back up before serving. You can let it set at room temperature for about 20 minutes or refrigerate it for 10 minutes to speed up the process. Enjoy!
Notes
Storage instructions: Store using an airtight container at room temperature for 10 to 14 days or in the fridge for up to 20 days.
- Prep Time: 15 minutes
- Setting Time: 15 minutes
- Cook Time: 2 minutes
