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Chocolate Reindeer Pops

Posted in: Baking, Desserts, Cakes, Sweets, Kid Friendly, Christmas, Winter,


Here is another innovative Christmas cookie or homemade food gift idea. Since the holidays should be fun for kids (or the kid in all of us), let’s see what’s popping up in the Mystery Chef’s kitchen today ….. none other than Rudolph and his pop pals.  These chocolate caribou cuties will be an instant hit at your party with their curly pretzel antlers and M&M button noses.  Not only cute, these pops are made from our favorite combination of dessert favorites:  chocolate, pretzels, M&Ms and nuts.

Making these adorable antlered treats is fun, also, and your kids will enjoy helping to build the herd. Just make your cake pops in a cake pop pan, dip them in your favorite chocolate, and add noses, eyes and ears. Be creative in bringing your reindeer to life! Now that your reindeer are prancing and getting ready for their annual trip with Santa, you can set them on a homemade snowbank made of styrofoam, florist foam covered with white paper, cotton balls, quilt batting, etc.


Chocolate Reindeer Pops

For the cake pops:

3.5 ounces dark chocolate (such as Lindt’s 70% Cocoa Dark Chocolate)

½ cup butter

¾ cup powdered sugar

3 tablespoons cocoa powder

2 eggs

¾ cup flour

¼ teaspoon salt

24 lollipop sticks

48 small rounded pretzels

24 chocolate covered plain M&M’s (brown and red only)

¼ cup of pecan or walnut crumbs

For the chocolate coating:

3.5 ounces dark chocolate (such as Lindt’s 70% Cocoa Dark Chocolate)


  1. Heat oven to 325 degrees.
  2. Grease a cake-pop pan with butter and set aside.
  3. In a medium saucepan over low heat, melt the ¾ cup chocolate and butter, and stir until smooth. Remove from heat and pour into a bowl.
  4. Add sugar and cocoa, then stir. Add eggs one at a time and stir.
  5. Add the salt and flour. Stir until thoroughly blended.
  6. Spoon the batter into the cake-pop side without holes. Filling it so it mounds a little over the top half of the cake-pop pan. Place the top half of the pan and lock it with the special built in keys.
  7. Bake for 15 to 20 minutes. Check with a toothpick, if it comes out almost clean then they are ready. Cool for 5 minutes in the pan, then remove the cake pops to cool completely.
  8. Break up the 12 counces of coating chocolate into pieces and put into the microwave for 15 seconds, in a microwave safe bowl or plastic container. Check to see if melted, and then repeat the process as necessary.
  9. Dip the lollipop stick into the melted chocolate and insert into the cake. Repeat for all cakes.  Allow the chocolate to cool to secure the stick in place.
  10. Dip the cake pop in the melted chocolate, spinning slightly to let the excess chocolate drip off. You may need to re-melt the chocolate in the microwave.
  11. Place on the parchment paper to set. Before it sets, place an M&M as the nose. Brown and red, as desired. Place two pecan or walnut crumbs as eyes. Break off a tip of the rounded pretzel and stick one on each side as the antlers.
  12. Stick into a foam block for best presentation and decorate with cotton and white tissue, to make a snow-hill effect.

Recipe courtesy of Cook123

About The Cook

Mystery ChefWith so many people wanting to be in the spot light, why would anyone want to keep their identity a secret? Maybe there is no reason. Maybe there is one. Or perhaps this new “MC” just want

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