These Christmas Snowman White Chocolate Treats are a fun, no-bake holiday project that looks harder than it is. Sweet white chocolate holds a marshmallow body, a mini peanut butter cup hat, and pretzel stick arms in place, with a candy-decorated face on top. Kids enjoy helping, and the snowmen come together in about an afternoon.
Yield: 6 snowmen | Active time: 20 minutes | Chilling time: 15-20 minutes
Ingredients
- 12 oz white chocolate — The base that holds every piece in place. Choose good-quality white chocolate bars or chips you enjoy eating on their own, since the flavor comes through clearly.
- 1 tsp coconut oil — Stirred into the melted chocolate to thin it and give a smoother, glossier finish that sets well for shaping.
- 6 large marshmallows — These form the snowman bodies. Use fresh, soft marshmallows so they stay tender and hold their shape when pressed.
- 6 mini peanut butter cups — These become the snowman hats. Keep them chilled so they hold their shape when pressed into place.
- 12 sticks pretzels — Used as the snowman arms. Pretzel sticks add a salty crunch that balances the sweet chocolate.
- 12 mini chocolate chips — Used as the snowman eyes. Tiny chips keep the faces in proportion with the marshmallow.
- 12 pieces orange candies — Used as the carrot noses. Small orange candy pieces are easy to press in and add a bright pop of color.
- Red & green candy buttons, as needed — Used down the front of each snowman as buttons. Choose a small size so they fit neatly on the marshmallow body.
How To Make Christmas Snowman White Chocolate Treats
- Melt the white chocolate with coconut oil. Combine the 12 oz white chocolate and 1 tsp coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring well after each one, until the mixture is completely smooth. Stop heating as soon as most of the chocolate has melted and finish by stirring, because white chocolate scorches and turns grainy if it overheats. Spoon the base circles. Line a baking sheet with parchment paper. Spoon 6 circles of melted white chocolate onto the parchment, spacing them well apart so each snowman has room. Each circle should be roughly the size of the marshmallow you plan to set on it.
- Add the marshmallow, hat, and arms. Press 1 large marshmallow into each white chocolate puddle, then press a mini peanut butter cup on top of each marshmallow as the hat. Push 2 pretzel sticks into the sides of each marshmallow as arms. Hold each piece for a few seconds so the chocolate grips it.
- Decorate the faces. Press 2 mini chocolate chips into each marshmallow as eyes, then add 1 orange candy as the nose. Add red and green candy buttons down the front of each snowman. Work quickly, since the chocolate begins to set as it cools, and adjust any piece that slips right away.
- Chill until set. Refrigerate the sheet for 15-20 minutes, until the white chocolate is completely set and firm to the touch. Make sure it is fully hard before peeling, or the snowmen can lose their shape and stick to the parchment. Peel and serve. Gently peel the parchment away from each snowman, lifting from the edges. Set them on a serving board and serve, or store as described below.
What To Expect While They Set
Once the melted chocolate is spooned onto the parchment, it will look glossy and a little loose. That is normal and exactly what you want, because it spreads just enough to grip the marshmallow. As you press in the pieces, the chocolate will thicken slightly and look more matte at the edges. The marshmallows may flatten a bit under pressure, which is also normal.
After 15-20 minutes in the fridge, the white chocolate should look opaque and feel firm when touched with a fingertip. If the surface still looks shiny and soft, give it a few more minutes.
Where This Recipe Can Go Wrong
The first common mistake is overheating the white chocolate. If it gets too hot, it can seize, turn thick, or look grainy. Melt in short bursts and stop as soon as it is almost smooth, then stir the rest in.
The second is placing the pieces too close together or on a warm surface. The chocolate can run into its neighbor or soften before it sets. Leave good space between each snowman and keep the sheet cool before chilling.
The third is peeling too early. If you lift the parchment before the chocolate is firm, the bases can tear or stick. Wait until the 15-20 minute chill is complete and the chocolate feels solid.
Why This Recipe Works
White chocolate is sweet, creamy, and soft when melted, which makes it a good glue for the marshmallow and pretzel pieces. The coconut oil thins the melted chocolate so it spreads easily and sets with a smooth finish. The marshmallow gives a soft, chewy snowman body, while the salty pretzel arms and the peanut butter cup hats add contrast. Because nothing needs to be baked, the snowmen stay bright and tidy.
Easy Ways To Switch It Up
- Dark chocolate base: Swap the white chocolate for dark chocolate if you prefer a deeper flavor. The snowmen will look darker but set the same way.
- Mini marshmallows: Use mini marshmallows in place of large ones for smaller, bite-sized snowmen. Plan on a little more chocolate and press in several per base.
- Different candy faces: Use chocolate-covered sunflower seeds or sprinkles instead of mini chips for a different look. Keep the pieces small so they stay in proportion.
Serving Suggestions
Arrange the snowmen on a wooden board or a platter lined with a red or green plaid napkin for a festive holiday display. Serve them alongside hot cocoa or coffee for a cozy dessert table. They also make a fun addition to a cookie tray or a kids’ holiday party spread.
Storage And Make-Ahead
Store the finished snowmen in an airtight container at cool room temperature for up to 2 days. For longer storage, keep them in the refrigerator in a single layer for up to 1 week, then let them sit at room temperature for about 10 minutes before serving so the chocolate softens slightly.
To freeze, place the snowmen in a single layer in an airtight container and freeze for up to 1 month. Thaw them in the refrigerator overnight, then bring them to room temperature before serving. Expect some condensation, so keep the container closed until they have warmed a little.
Frequently Asked Questions
Do I have to use coconut oil?
Coconut oil is listed in this recipe, and it helps the melted white chocolate spread smoothly and set with a glossy finish. Use the 1 tsp as written for the best texture.
Can I use a different candy for the nose?
A small orange candy piece is the simplest choice, but any small orange candy works as long as it is roughly the same size. Keep it small so the face stays balanced.
What if my snowmen slide or lean?
This can happen if the chocolate is still too soft when you add the decorations. Chill the pieces briefly and adjust them while the chocolate is still firm enough to hold them.
Can I use regular chocolate chips for the eyes?
Regular chips work, but they are larger and can look heavy on the marshmallow face. Mini chips are recommended to keep the eyes in proportion.
For more holiday ideas and easy recipe inspiration, follow Hailee Recipes on Pinterest.
Christmas Snowman White Chocolate Treats
Ingredients
Method
- Melt the white chocolate with the coconut oil in a microwave-safe bowl in 30-second bursts, stirring well after each one, until smooth and stopping as soon as most of the chocolate has melted to avoid scorching; line a baking sheet with parchment paper and spoon 6 circles of melted white chocolate onto it, spaced well apart and roughly the size of a marshmallow.
- Press 1 large marshmallow into each white chocolate puddle; press a mini peanut butter cup on top of each marshmallow as the hat; push 2 pretzel sticks into the sides of each marshmallow as arms, holding each piece briefly so the chocolate grips it.
- Press 2 mini chocolate chips into each marshmallow as eyes and 1 orange candy as the nose; add red and green candy buttons down the front of each snowman, working quickly and adjusting any slipping piece right away.
- Refrigerate the sheet for 15-20 minutes until the white chocolate is completely set and firm to the touch; gently peel the parchment away from each snowman, lifting from the edges, then serve on a board.
