Whenever possible I love reusing the leftover ingredients for one recipe to make another. Last week I shared this super easy Peppermint Puppy Chow and I knew I could come up with something to make using the candy canes and peppermint M&M candies. I’ve seen many people over the years make various treats using mini candy canes and chocolate including hearts and reindeer. One way I had never seen them served before was as a lollipop. So we set out to make these Candy Cane Reindeer Pops because doesn’t everything seem better on stick?
I wanted the reindeer to be fairly secure so I had Wesley place the sticks halfway up the middle of the heart he created out of candy canes. We used these 8 inch Wilton cookie sticks but 6 inch cookie sticks would also work well.
Candy Cane Reindeer Pops Supplies:
Wilton 100-Pack Lollipop Sticks, 8-Inch
Wilton 60Count Cookie Sticks Mega Pack, 6 InchWilton Candy Eyeballs,0.88 Ounce,Count of 50Bobs Mini Candy Canes – 280-ct. tubM&M’s White Peppermint Candies for The Holidays, 8 OunceWilton Candy Eyeballs, 56 Count
If you are planning to have your child fill the candy cane hearts with chocolate, a small ziploc bag filled with chocolate would be a great option. A child or adult with a stead hand can fill them with a spoon like we did. I highly recommend putting the chocolate in the center of the heart and gently pushing the chocolate out from the center.
While a cinnamon drop or regular red M&M candy would work great, I thought the extra large peppermint M&Ms would be best for Rudolph. Wesley really liked adding the candy eyes!
I love how cute these reindeer candy canes are! I considered adding pretzels for antlers but felt they looked so cute without them.
- 16 mini candy canes
- ⅔ cup milk chocolate chips
- 1 teaspoon canola or vegetable oil
- 8 red peppermint M&M candies (or your favorite variety of M&M)
- 16 candy eyes
- lollipop sticks
- Line large baking sheet with silicone baking sheet, parchment paper or foil.
- Lay candy canes in a heart shape around lollipop stick, with the stick coming up halfway into the bottom of the heart.
- Melt milk chocolate and oil in microwave, just until melted and stirring often.
- Add chocolate into a zipper baggie, snipping off end. Fill candy cane hearts with chocolate, including the lollipop stick.(You can also just use a small spoon instead if preferred).
- Let dry slightly. Add candy eyes to the middle of the heart and M&M candy to bottom of the heart.
- Let dry completely.
- Store in an airtight container.
This makes for a great no-bake holiday treat. If you like to make homemade food gifts or just want something cute for guests to take home, some cellophane bags would be perfect to present these reindeer candy canes. You should also try making these chocolate dipped candy canes as well. They are so easy and delicious!
Wesley loved eating his Candy Cane Reindeer Pop! If you don’t have sticks or just feel like skipping them, they still look great.
What have you been up to with your mini chefs this week?
I am hosting Mini Chef Mondays along with 5 fabulous bloggers, find out more about the Mini Chef Mondays Team!
Be sure to check out each of their Mini Chef posts as well.
- Candy Cane Ice Pops // Courtney’s Sweets
- Easy Christmas Snacks That Look Like Christmas Trees // Eating Richly
- Cranberry Coconut Baked Oatmeal // Giggles, Gobbles and Gulps
- Beet Latkes // Vegging at the Shore
- Christmas Tree Fairy Bread // My Mini Adventurer
shelly peterson says
December 5, 2016 at 7:55 pmThese are the cutest lil reindeer pops. They look yummy and I know the kids would love them.
Janet W. says
December 6, 2016 at 7:07 amThis is such a cute idea and amazing how it all sticks together! Just adorable!
Julie Wood says
December 6, 2016 at 7:22 amThese are so adorable and fun to make! I want to make these with the kids. Thanks for the recipe!
Rosie says
December 6, 2016 at 9:48 amThese are the cutest! And look fun and messy to eat, too, all the better!
Barbara Montag says
December 7, 2016 at 2:51 amOh wow this is neat for the holidays!
thanks for the recipe
Elena says
December 9, 2016 at 10:25 amthese are adorable! I love this idea
Philippa says
November 28, 2018 at 9:55 amDid you get white spots on the chocolate? I made a batch on Monday, let cool, then wrapped individually in plastic lollipop bags. Now on Wednesday they all seem to have white marks in places. Really hope they’re okay to eat still!
Emilie says
December 7, 2018 at 9:51 amSo sorry that happened to you! No, I didn’t experience that at all when I made them. Sounds like sugar bloom. There are lot of reasons this can happen but most likely because of the chocolate’s exposed to too much moisture or fluctuating temperatures. You definitely want to store them in a cool, dry place. They are still safe to eat, they just won’t look as pretty.