Chocolate Covered Strawberry Reindeer

Why You’ll Love This Recipe

I love this recipe because it turns just a handful of ingredients into a playful and memorable holiday treat. There’s no baking, no fancy tools, and they come together in minutes. The balance of sweet strawberries, smooth chocolate, and salty pretzels makes each bite satisfying, while the reindeer look brings plenty of holiday charm. They’re also a fun edible gift or classroom snack idea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 20 strawberries

• 40 candy eyes sprinkles

• 20 pretzels

• 20 red M&M candies

• 10 oz dark chocolate

Equipment

• Microwave-safe bowl

• Skewers or toothpicks (optional for dipping)

• Parchment paper

• Tray or baking sheet

Directions

1. I start by melting the dark chocolate in a microwave-safe bowl. I heat it in 1-minute intervals, stirring in between, until smooth and glossy.

2. I prep the strawberries by washing and drying them thoroughly. If I’m using skewers or toothpicks, I insert them into the base of each strawberry for easier dipping.

3. I dip each strawberry into the melted chocolate, leaving the leafy top uncovered so there’s room for the antlers.

4. I place the dipped strawberries on a parchment-lined tray and immediately add two candy eyes and one red M&M to create the reindeer face.

5. I break pretzels into antler shapes (curved pieces work best) and gently press them into the top of each strawberry while the chocolate is still soft.

6. Once all the strawberries are decorated, I refrigerate them for about 15–20 minutes until the chocolate is fully set.

Servings and timing

This recipe makes 20 reindeer strawberries. It takes about 5 minutes to prep and another 15–20 minutes to chill, so in under 30 minutes, I have a full tray of adorable, holiday-ready treats.

Variations

• I’ve used milk or white chocolate instead of dark for a sweeter flavor or to match a wintery theme.

• Instead of M&Ms, I sometimes use small cinnamon candies or red jellybeans for the noses.

• For a nut-free option, I check the chocolate and candy labels to be allergy-safe.

• If I’m making a larger batch, I double the ingredients and work in batches so the chocolate doesn’t set before decorating.

Storage/Reheating

I store these in a single layer in an airtight container in the fridge for up to 2 days. Since strawberries can release moisture, I try to serve them the same day if possible for the best look and texture. I never reheat them—these are best enjoyed cold or at room temperature right after chilling.

FAQs

Can I use chocolate chips instead of candy coating?

Yes, I use good-quality chocolate chips and sometimes add a teaspoon of coconut oil to help them melt more smoothly.

Do I need to remove the strawberry stems?

No, I leave the stems on. They actually help hold the pretzel antlers and give a nice touch of green contrast.

How do I get the pretzels to stay in place?

I press them in gently while the chocolate is still soft. If needed, I use a toothpick to make a small hole in the strawberry top first.

Can I make these ahead of time?

Yes, but I recommend making them the same day if I want them to look their best. They’ll hold up in the fridge for about 24–48 hours.

Can I use white chocolate for coating?

Absolutely. White chocolate gives them a snowy look and pairs well with the tartness of the strawberries.

Conclusion

These Chocolate Covered Strawberry Reindeer are everything I want in a holiday treat—fun, festive, and irresistibly good. Whether I’m making them with my kids, prepping a holiday dessert tray, or wrapping them up for edible gifts, they always bring a smile. Quick to make and full of flavor, they’re a new holiday favorite in my kitchen.

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