Chocolate Kinder Christmas Trees (Printable Version)

Stack mini bars and drizzle melted chocolate for easy, festive holiday treats with sprinkles and star toppers.

# What You'll Need:

→ Chocolate Bars

01 - 24 mini Kinder chocolate bars

→ Chocolate Drizzle

02 - 5.3 ounces dark or milk chocolate, chopped
03 - 1 teaspoon coconut oil (optional)

→ Decorations

04 - 3 tablespoons festive sprinkles or edible glitter
05 - 8 mini chocolate stars or candy stars

# Steps to Follow:

01 - Line a baking tray with parchment paper.
02 - Unwrap all Kinder bars. For each tree, stack three bars: one whole, one broken in half overlapped to form a triangle, and one more on top for height or desired tree shape.
03 - Place the stacked bars on the prepared tray, spaced apart evenly.
04 - Melt the chocolate and coconut oil together in a heatproof bowl over simmering water or microwave in 20-second bursts, stirring until smooth.
05 - Drizzle the melted chocolate generously over each tree stack using a spoon or piping bag to mimic festive branches.
06 - Immediately sprinkle festive sprinkles and place a chocolate or candy star atop each tree before the drizzle sets.
07 - Refrigerate the trees for 10 to 15 minutes until the chocolate has fully set.
08 - Serve chilled or at room temperature.

# Additional Tips::

01 -
  • Takes 20 minutes from start to finish, making it perfect for busy holiday schedules.
  • Kids can handle the stacking and decorating without supervision, turning kitchen time into celebration time.
  • Tastes as indulgent as it looks—no one believes something this fancy didn't take hours.
02 -
  • Add your sprinkles and stars immediately after drizzling—once chocolate sets, nothing will stick properly, and you'll be left with bare spots.
  • If your chocolate seizes (gets thick and grainy), start over; trying to salvage it never works, but it only takes a few minutes to melt fresh chocolate.
03 -
  • If your chocolate is too thick to drizzle, add a touch more coconut oil or dip your spoon in hot water before each drizzle to help it flow.
  • Slightly warmer chocolate creates thinner, more dramatic drizzles; cooler chocolate holds its shape better if you want defined branches.
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