December 8th, 2015
Recipe and Styling by Paula Bowman
Insert a peppermint stick into the rounded side of each marshmallow and push until almost through the other side. Arrange pretzels on a parchment-lined sheet pan in groups of two resembling the shape of antlers; set aside.
In a heatproof bowl set over a saucepan of simmering water (but not touching), melt chocolate, stirring until smooth. Do not allow water to get into chocolate bowl during heating process. Remove from heat and dip marshmallow into the melted chocolate and thoroughly coat, using a spoon or a clean paintbrush, if necessary. Tap off excess chocolate and place the flat side of each dipped marshmallow onto a set of pretzel knots. Repeat with remaining marshmallows, Chill in freezer until set, about 10 minutes. Remove from freezer, dip paintbrush or a toothpick in melted chocolate and place a dab of chocolate on back candy eyes and apply to reindeer. Repeat process with yellow and red candy noses and return sheet pan to freezer until set, about 5 minutes. Once set, chocolate reindeer may be kept in a cool dry place until ready to serve.