Save to Pinterest My daughter came home from school asking if we could make something that looked like Christmas trees but tasted like chocolate. I stood in the kitchen, staring at a box of Kinder bars on the counter, when it clicked—stack them, drizzle, done. What started as a quick solution turned into something we made every December after that, with sticky fingers and sprinkles somehow ending up everywhere but on the trees.
The first year we made these, my partner's family showed up early on Christmas Eve, and instead of having nothing ready, I pulled these out of the fridge. Someone asked for the recipe before dessert was even finished, and I realized I'd stumbled onto something special—the kind of treat that disappears fast and gets requested again next year.
Ingredients
- 24 mini Kinder chocolate bars: The heart of these trees—use them unwrapped and ready, or swap for any mini chocolate bars you love.
- 150 g dark or milk chocolate, chopped: This is your binding drizzle, so choose something that melts smoothly and tastes good to you.
- 1 tsp coconut oil (optional): A tiny secret that makes the chocolate flow like silk without pooling in weird spots.
- 3 tbsp festive sprinkles or edible glitter: The moment the chocolate is still warm, these stick like they were meant to be there.
- 8 mini chocolate stars or candy stars: These go on top and make the whole thing feel intentional, not accidental.
Instructions
- Set up your station:
- Line a baking tray with parchment paper and gather everything—unwrapped bars, chocolate, spoon, sprinkles, stars. This takes two minutes and saves you ten minutes of scrambling.
- Build your trees:
- For each tree, stack three bars to create height and shape—think triangle or tower, whatever feels tree-like to you. There's no wrong way here; wonky trees have more charm anyway.
- Melt the chocolate:
- Use a heatproof bowl over simmering water or microwave in short bursts, stirring between each one until it's glossy and smooth. Burnt chocolate tastes bitter, so slow and steady wins every time.
- Drizzle with intention:
- Pour the warm chocolate over each stack in generous swoops, letting it cascade down like branches. A spoon works fine, but a piping bag makes you feel like you know what you're doing.
- Decorate immediately:
- Before the chocolate sets, scatter sprinkles and crown each tree with a star while the warmth is still helping things stick. Timing matters here—wait too long and you're just gluing things on.
- Chill and serve:
- Refrigerate for 10–15 minutes until everything is set, then serve chilled or at room temperature depending on how soft you like your chocolate.
Save to Pinterest One year, my nephew insisted on helping, and his trees leaned at angles that defied physics. They were the first ones eaten, and he carried the compliments around like he'd won an award. That's when I understood these weren't about perfection—they were about the moment you made them with someone.
Choosing Your Chocolate
Dark chocolate gives you sophistication and a slight bitter edge that balances the sweetness of Kinder bars beautifully. Milk chocolate keeps things playful and smooth, which feels right when kids are involved. White chocolate is technically possible but harder to drizzle smoothly—I've learned this through trial and a few sticky mistakes. Whatever you choose, taste it before melting to make sure you're happy with it.
Making These with Kids
The stacking is where kids shine—they can arrange bars however they want without much risk of disaster. The decorating part is pure joy for them; something about sprinkling things onto melted chocolate feels like art with edible results. Keep them away from the melted chocolate step, but everything else is fair game.
Storage and Make-Ahead Magic
These keep in an airtight container in a cool place for up to a week, which makes them perfect for preparing a few days ahead when life gets hectic. They also taste fine at room temperature if you forget about them in the fridge, though cold chocolate is more indulgent. If you're making a big batch for a party, you can stack all the bars in advance, then melt and drizzle everything at once when you're ready.
- Make them the day before if you want less stress on the actual day.
- Store them away from heat and direct sunlight so the chocolate doesn't bloom or soften.
- They're delicious straight from the fridge or after sitting out for 10 minutes—whatever feels right.
Save to Pinterest These trees are proof that the best treats don't need complicated techniques or fancy ingredients—just a little creativity and warmth. They taste like celebration, no matter when you make them.
Recipe Questions & Answers
- → How do you create the tree shape using chocolate bars?
Stack three mini bars per tree: one whole, one broken in half overlapped as a triangle, and a final bar on top for height, resembling a tree.
- → What’s the best way to melt the chocolate for drizzling?
Melt chocolate with a small amount of coconut oil over simmering water or in short microwave bursts, stirring until smooth for an even drizzle.
- → Can different types of chocolate be used for the drizzle?
Yes, white, milk, or dark chocolate can be used according to preference, each adding a unique flavor and appearance.
- → How long should the stacked bars chill before serving?
Chill in the refrigerator for 10–15 minutes to let the drizzle set firmly and maintain shape.
- → Are there decoration alternatives to sprinkles and stars?
Festive edible glitter or other holiday-themed toppings can be used to customize each treat’s look and texture.