Name: Melted Snowman Chocolate Bark Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 package White Melting Chocolate (approximately 12 oz); 12 Mini Reese’s Peanut Butter Cups; 24 Wilton Candy Eyes; Orange Jimmies (quantity as needed for noses, typically about 12 pieces); 36 Red Hot Candy (for buttons, about 3 per snowman); 12 Pretzel Sticks (for arms)

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Introduction

This Melted Snowman Chocolate Bark is a festive and fun treat, perfect for holiday gatherings or winter snacking. Made with creamy white chocolate and decorated with adorable candy pieces, it’s as delightful to look at as it is to eat.

The image shows a white plate with several pieces of white chocolate bark arranged on it. Each piece has about two layers: a thick, smooth white chocolate base and colorful candy decorations on top forming snowman faces. The snowmen have small red round candies for buttons and noses, two small white candy eyes with black centers, a tiny orange candy stick for the mouth, short brown pretzel sticks as arms, and upside-down small brown chocolate cups as hats. Around the edges of the plate, there are scattered red round candies adding contrast to the white chocolate bark. The plate is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package White Melting Chocolate
12 Mini Reese’s Peanut Butter Cups
24 Wilton Candy Eyes
Orange Jimmies (use rainbow jimmies and pick out the orange ones)
36 Red Hot Candy
12 Pretzel Sticks

Instructions

Step 1: Line a cookie tray with a silicone baking mat or wax paper to prepare for the chocolate.
Step 2: Melt the white chocolate according to the package directions, stirring until smooth.
Step 3: Cut the bottom portion off each Mini Reese’s Peanut Butter Cup, then place the two pieces back together slightly offset to create a “hat” effect.
Step 4: Pour the melted chocolate onto the prepared baking mat and spread it evenly using a spatula.
Step 5: Decorate the chocolate with the peanut butter cup “hats,” candy eyes, orange jimmies for noses, Red Hot candies for buttons, and pretzel sticks for arms to form snowman shapes.
Step 6: Refrigerate the bark for about 10 minutes, or until the chocolate is fully set.
Step 7: Carefully break the bark into pieces using a knife to guide the breaks, then enjoy your festive treat!

Tips & Variations

Use colorful sprinkles or mini chocolate chips to add extra decoration and texture to your snowmen.
Try dark or milk chocolate as a base for a different flavor profile, or mix in crushed peppermint for a minty twist.
If you don’t have orange jimmies, a small dab of orange icing or candy melt works well for the snowman noses.

Storage

Store the chocolate bark in an airtight container at room temperature for up to one week. For longer storage, keep it in the refrigerator. Before serving, let it come to room temperature to avoid condensation. Avoid reheating as this may affect the chocolate’s texture.

How to Serve

The image shows white chocolate bark spread thickly on a white plate with a smooth, creamy texture as the base layer. On top, there are multiple small snowman faces made from small candy eyes, thin orange candy pieces for noses, and three red candy buttons arranged vertically on each snowman. Each snowman has two broken pretzel sticks placed to look like arms spreading from the sides of the face, and a small chocolate candy placed upside down on top as a hat. The snowman pieces are irregularly broken into shards and scattered on a white marbled surface with additional red candies and pretzel sticks surrounding them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a microwave to melt the chocolate?

Yes, you can melt the white chocolate in the microwave in short bursts, stirring frequently to prevent burning. Follow your chocolate package instructions for best results.

What if I don’t have a silicone baking mat or wax paper?

You can line your cookie tray with parchment paper or use a non-stick baking sheet as an alternative to prevent the chocolate from sticking.