Reindeer Pretzels
Quick and easy Christmas treat! Fun Reindeer Pretzels are perfect for the kids to help decorate!
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Servings: 20 Reindeer Pretzels
Ingredients
- 40 small pretzels divided
- 20 Rolo candies unwrapped
- 40 candy eyes
- 20 small round red candies any variety
Instructions
- Preheat oven to 250 degrees Fahrenheit.
- Using a cutting board and sharp chef’s knife, carefully cut the remaining 20 pretzels in half to form the antlers. We recommend cutting a few extra in case a few break while assembling the reindeer.
- Line baking sheet with parchment paper or nonstick pan liner.
- Place 20 pretzels on prepared baking sheet and add an unwrapped Rolo candy to the center of each pretzel.
- Place the baking sheet with pretzels and Rolos in the preheated oven and bake for 3 minutes or until the candies are softened.
- Remove sheet pan from oven and add eyes, nose and antlers to each Rolo. You will need to work quickly before the Rolos cool and harden.
- Allow the reindeer to cool completely before serving. If you want them to cool quicker, place the pan in the refrigerator.
Notes
In a relatively cool kitchen or pantry store reindeer pretzels at room temperature in an airtight container for up to 1 week.
Fridge: Candy coated chocolate can bleed when refrigerated so I don't recommend storing reindeer pretzels in the fridge.
Freezer: I don't recommend freezing reindeer pretzels if you can avoid it because the candy eyes can bleed and the chocolate can bloom.
Nutrition
Serving: 1reindeer | Calories: 45kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.1mg
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