Santa Snack Board: Reindeer Treats + Cocoa Bar Setup for Christmas Eve

Christmas Eve snacking should feel magical and easy—not like a second dinner you have to manage. This Santa Snack Board pairs adorable reindeer treats with a cozy cocoa bar, so everyone can graze, sip, and settle in for movies, stories, or last-minute gift wrapping. It’s festive, flexible, and totally doable in under 30 minutes.

What This Board Includes

Reindeer Treats (Sweet + Salty)

These are the stars: little “reindeer” built from pretzels, chocolate, and candy eyes. They’re cute enough for kids and snacky enough for adults—plus they travel well if you’re heading to Grandma’s.

Christmas Eve Cocoa Bar

A cocoa bar turns hot chocolate into an activity. Set out mix-ins, toppings, and mugs so everyone builds their own cup while you keep the stovetop (or kettle) moving.

Recipe

Santa Snack Board (Reindeer Treats + Cocoa Bar)

Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes
Servings: 8 (as a snack board)

Ingredients

48 mini pretzel twists (for antlers)
24 pretzel snaps or square pretzel waffles (for the base)
24 milk chocolate kisses or chocolate melting wafers
24 red candy-coated chocolates (for noses)
48 candy eyes (or mini chocolate chips as a backup)
2 cups mini marshmallows
1 cup crushed peppermint candies or peppermint baking bits
1 cup whipped cream (store-bought or homemade)
1/2 cup chocolate chips or chocolate curls (topping)
1/2 cup caramel sauce (optional, for drizzling)
8–10 cups hot chocolate (homemade, carton, or mix prepared according to package)
Optional board add-ons: clementines, grapes, strawberries, holiday cookies, brownie bites, cheese cubes, nuts (if serving adults)

Step-by-Step Instructions

Set up your board. Choose a large platter or cutting board and add a few small bowls for marshmallows, peppermint, chocolate chips, and caramel sauce. Keep wet toppings (like whipped cream) chilled until the last minute.
Melt the chocolate. Place chocolate kisses (or wafers) on a microwave-safe plate and heat in 10–15 second bursts just until softened (not fully liquid). You want them “sticky” so the decorations hold.
Build the reindeer. Place 1 pretzel snap on a parchment-lined tray. Add 2 mini pretzel twists at the top for antlers, tucking the ends slightly under the snap so they anchor.
Add the face. Press a softened chocolate kiss (or a dollop of melted chocolate) into the center. Immediately add 2 candy eyes above the center and 1 red candy nose below them.
Set. Let reindeer treats firm up at room temperature for 10–15 minutes, or pop the tray in the fridge for 5 minutes.
Prep the cocoa bar. Warm hot chocolate on the stovetop over medium-low heat, stirring often, or prepare in a slow cooker set to warm. Pour into a carafe or keep warm in a slow cooker to self-serve.
Arrange and finish. Pile reindeer treats on one side of the board, then fill in with fruits/cookies/cheese as desired. Add mugs, spoons, napkins, and topping bowls nearby for a clean, easy flow.

Tips for a Cute (and Low-Stress) Setup

Use parchment: Assemble reindeer on parchment so you can slide them onto the board without smudging chocolate.
Keep it tidy: Put sticky toppings (caramel, whipped cream) in small bowls with dedicated spoons to avoid drips everywhere.
Stagger temperatures: Hot cocoa stays hot; toppings stay cool. Keep whipped cream and milk in the fridge until serving time.
Make it kid-friendly: Place breakable mugs up high and set out sturdy cups for little hands.

Swaps & Variations

Chocolate options: Use dark chocolate kisses, white chocolate wafers, or peanut-butter cups (if allergy-safe).
Noses: Red cinnamon candies work, or use a red jelly bean half.
Allergy-friendly: Skip nuts entirely; use gluten-free pretzels if needed; choose dairy-free cocoa and whipped topping for a dairy-free bar.
Holiday twist: Add sprinkles to the melted chocolate before it sets, or drizzle the reindeer with white chocolate “snow.”

Storage & Make-Ahead

Reindeer treats: Store in an airtight container at cool room temperature for up to 3 days, or refrigerate up to 1 week (bring to room temp for best texture). Keep away from heat so the chocolate doesn’t bloom or melt.

Cocoa bar: Toppings like marshmallows and peppermint can be set out a day ahead. Whipped cream and prepared hot chocolate are best the day of; refrigerate leftover cocoa promptly in a sealed container and reheat gently on the stovetop or in the microwave, stirring until steaming.

Serving Ideas (Christmas Eve Friendly)

Movie night: Add popcorn, chocolate-covered pretzels, and berries for a sweet-salty mix.
Santa-ready: Plate a small “Santa portion” with 3–4 reindeer treats and a mug of cocoa near the tree.
Brunch-y twist: Offer peppermint mocha toppings plus cinnamon sticks and mini biscotti for dipping.
Adult add-on: Set out espresso, flavored syrups, and a pinch of flaky salt for fancy cups (keep alcohol separate and clearly labeled if using).

FAQ

1) Can I make the reindeer treats the day before Christmas Eve?

Yes—assemble them up to 24 hours ahead and store airtight at cool room temperature so the chocolate stays smooth.

2) What’s the easiest way to keep hot chocolate warm for a cocoa bar?

A slow cooker on “warm” is the simplest for self-serve; stir occasionally and don’t let it boil.

3) How do I stop the candy eyes from falling off the reindeer?

Press the eyes in while the chocolate is still soft, then chill briefly to set before moving them to the board.

4) What are the best cocoa bar toppings for kids?

Mini marshmallows, whipped cream, chocolate chips, and crushed peppermint are fun, familiar, and easy to scoop.

5) Can I make this Santa snack board allergy-friendly?

Absolutely—use gluten-free pretzels, dairy-free hot chocolate and whipped topping, and skip nuts; always check labels for shared equipment warnings.