Chocolate Rudolph Reindeer

Name: Chocolate Rudolph Reindeer
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 57 grams 12 chocolate bark coating squares, divided; 4 plastic deer candy molds (2 deer shapes per mold; deer are about 5 1/2 inches tall); 8 mini-pretzel twists; 8 red cinnamon candies; 8 servings Thin red satin ribbon; 57 grams white vanilla bark coating square

Chocolate Rudolph Reindeer might be just the main course you are searching for. One serving contains 339 calories, 52g of protein, and 8g of fat. This recipe serves 8. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have chocolate bark coating squares, plastic deer candy molds, mini-pretzel twists, and a few other ingredients on hand, you can make it. To use up the red cinnamon candies you could follow this main course with the Cinnamon Apple Personal Pies as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Microwave 6 (2-ounce) chocolate bark coating squares in a 4-cup glass measuring cup at HIGH 1 1/2 minutes, stirring at 30-second intervals. Stir until smooth.

Ingredients you will need

Chocolate

Bark

Equipment you will use

Measuring Cup

Microwave

Pour melted chocolate evenly into 4 deer shapes (in 2 candy molds), filling each just over top.

Ingredients you will need

Chocolate

Candy

Venison

Level chocolate with a small spatula, scraping excess back into measuring cup. Gently tap candy molds on kitchen counter 2 or 3 times to remove air bubbles, if necessary. Freeze 20 minutes or until firm. Repeat procedure with remaining 6 (2-ounce) chocolate bark coating squares and 2 candy molds.

Ingredients you will need

Chocolate

Bark

Equipment you will use

Measuring Cup

Spatula

Break curved sides away from the center of each pretzel twist to form antlers. Dip tops of antlers into remaining melted chocolate bark in measuring cup, and place on a wax paper-lined baking sheet; freeze 10 minutes or until firm.

Ingredients you will need

Chocolate

Pretzels

Dip

Equipment you will use

Measuring Cup

Baking Sheet

Wax Paper

Invert chocolate deer from molds onto wax paper; carefully trim any rough edges around bottom flat sides with a paring knife, if necessary.

Ingredients you will need

Chocolate

Venison

Equipment you will use

Wax Paper

Knife

Microwave vanilla bark coating square in a small glass measuring cup at HIGH 1 minute, stirring after 30 seconds. Stir until smooth. Dip a small wooden pick into melted vanilla bark; dot eyes onto reindeer.

Ingredients you will need

Reindeer

Vanilla

Dip

Equipment you will use

Measuring Cup

Microwave

Reheat chocolate in measuring cup in microwave at HIGH in 15-second intervals, stirring until smooth, if necessary. Dip a small wooden pick into melted chocolate bark. Dot melted chocolate bark onto head of 1 deer; attach 1 red cinnamon candy for nose, holding candy in place until adhered. Repeat procedure with remaining candies and remaining deer. Dip bottom of 1 set of antlers into melted chocolate bark, and attach to forehead of 1 deer, holding in place until adhered. Repeat procedure with remaining antlers.

Ingredients you will need

Red Cinnamon Candy