Save There's something magical about turning simple chocolate bars into miniature trees. My daughter spotted these at a holiday market last year and immediately declared they were the only treats worth making that December. We came home, raided the pantry, and discovered we could build them in minutes—what started as a quick afternoon project became our new Christmas tradition, and now every year she asks if we're making the trees again.
I'll never forget my neighbor's face when she saw these for the first time at our holiday potluck. She kept asking where I bought them, convinced they had to be from some fancy bakery. When I explained they were just stacked Kinder bars with chocolate drizzle, she laughed at herself and asked if I'd make extra for her office party. That's when I realized how deceptively simple elegance can be—sometimes the best things don't require complicated recipes.
Ingredients
- Mini Kinder chocolate bars: Use 24 total for eight trees; the oblong shape naturally creates a tiered tree silhouette when stacked, and their individual packaging means less unwrapping chaos.
- Dark or milk chocolate for drizzle: About 150 grams chopped—this coats the stacks and acts like edible glue, so choose chocolate you actually enjoy eating because the flavor matters here.
- Coconut oil: Just one teaspoon is optional but honestly transformative; it makes melted chocolate flow like warm silk instead of gloopy mud.
- Festive sprinkles or edible glitter: Three tablespoons is plenty, and this is where you can let color preferences take over without guilt.
- Mini chocolate or candy stars: Eight of these become tree toppers; they're the final flourish that makes everything feel intentional and polished.
Instructions
- Line your tray and unwrap everything:
- Set parchment paper on a baking sheet and unwrap all your Kinder bars while the chocolate is still at room temperature. This step removes the friction later when you're working with melted chocolate and your hands are occupied.
- Build your tree stacks:
- For each tree, place one whole bar as your base, break another bar in half and overlap the pieces to form a triangle above it, then add a third whole bar for height and drama. Don't stress about perfect symmetry; slight wobbles look more charming.
- Arrange on the tray:
- Space your stacked bars a few inches apart so the chocolate drizzle doesn't pool between them. This spacing also makes them easier to move once they set.
- Melt the chocolate gently:
- If using a double boiler, let the steam do the work rather than direct heat; if microwaving, use 20-second bursts and stir between intervals so you don't overheat and separate the chocolate. The texture should be smooth and glossy, not scorched.
- Drizzle with confidence:
- Using a spoon or piping bag, let the melted chocolate cascade over each tree stack in thick, generous ribbons. This is where you can be as artistic or as casual as your mood allows.
- Decorate while the chocolate is still warm:
- Sprinkle generously and top each tree with a star before the chocolate sets; once it firms up, nothing else will stick without looking forced.
- Chill until set:
- Ten to fifteen minutes in the refrigerator solidifies everything into a stable, beautiful treat. You'll know they're ready when the chocolate feels firm to a gentle touch.
Save My brother actually cried a little when he bit into one at Christmas dinner last year. Not from the chocolate itself, but because his kids had arranged them on the dessert platter and decorated them together, and he suddenly understood that the best gifts aren't always the expensive ones. These trees meant something because they were made with hands in the room.
Why This Works for Everyone
The genius of this recipe is that it requires no baking skills, no oven time, and no special equipment beyond what most kitchens already have. The chocolate bars do most of the heavy lifting—they're already delicious, already portioned, and already visually interesting. You're just assembling and embellishing, which somehow feels less intimidating than following a traditional recipe but produces something that looks intentional and impressive. Every single person, from young kids to reluctant bakers, can succeed here.
Chocolate Choice Matters
I learned the hard way that white chocolate and dark chocolate create very different aesthetics and flavor profiles. Dark chocolate drizzle looks dramatically elegant against lighter Kinder bars, while white chocolate drizzle creates a more wintry, almost snowy effect. Milk chocolate sits somewhere in the middle and never disappoints. The chocolate you choose for drizzling isn't just decoration—it changes how the whole tree tastes and feels, so spend thirty seconds thinking about what balance you want before melting.
Timing and Storage Tips
These are best served the same day they're made or within a day or two while the chocolate is still glossy and the bars maintain their snap. Room temperature actually works fine if your kitchen isn't too warm, but refrigerating them keeps everything crisp and the chocolate snappy. They store beautifully in an airtight container tucked into a cool corner, and they travel well to parties because they're self-contained little towers that don't need constant refrigeration during the event.
- Make them up to three days in advance and store in an airtight container in a cool place or the refrigerator.
- If they start to look dull or the chocolate develops a white sheen, they're still fine to eat—that's just chocolate bloom, a sign they've gotten a bit warm.
- Keep them away from direct sunlight or warm spots so the chocolate doesn't melt before you're ready to serve.
Save These little chocolate trees have become the shorthand in our family for Christmas magic. They're proof that beautiful, impressive desserts don't require hours at the stove or a degree in pastry—just thoughtfulness and something as simple as stacking chocolate.
Recipe Guide
- → How do I create the tree shape with chocolate bars?
Stack three mini chocolate bars per tree, arranging one whole at the base, a broken half overlapped to form a triangle in the middle, and one on top for height to mimic a tree shape.
- → What’s the best way to melt the chocolate?
Melt chopped chocolate with a bit of coconut oil in a heatproof bowl over simmering water or use a microwave in short bursts, stirring until smooth.
- → Can I use different types of chocolate for drizzling?
Yes, white, milk, or dark chocolate works well for drizzling depending on your taste preference.
- → How should I store these chocolate stacks?
Keep them in an airtight container in a cool place or refrigerated for up to one week to maintain freshness and texture.
- → Are kids able to help in making these treats?
Absolutely. Kids can assist with stacking the bars and adding sprinkles and decorations, making it a fun and engaging holiday activity.