Chocolate crackle reindeers

Method

1. Put marshmallows and dark chocolate melts in a large heatproof bowl. Microwave on high/100% for 45 seconds or until marshmallows are gooey and have expanded. Stir until chocolate is melted and mixture is smooth.

2. Stir in Coco Pops until well combined. Dampen hands in cold water. Roll about 2 Tbsp of the mixture into a log shape about 5.5cm long and set aside on a sheet of baking paper. Repeat to make 8 logs in total. Again using damp hands, roll about 1 Tbsp of the mixture into a ball and set aside on baking paper. Repeat to make 8 balls in total. Let stand for 30 minutes.

3. Spoon extra melted chocolate into a disposable piping bag and snip the tip. Pipe a small quantity of chocolate on 1 end of 1 log and set a ball on top to create a body and head. Repeat with the remaining pieces. Set aside for 10 minutes to set.

4. Meanwhile, line an oven tray with baking paper. Using extra melted chocolate, pipe 8 sets of antlers onto prepared tray. Set aside for 30 minutes or until firm.

5. Pipe 2 small dots of the extra melted chocolate on the underside of 1 body, at the head end. Adhere a piece of pretzel to each dot of chocolate to make legs. Repeat with remaining bodies and pretzels. Setaside for 10 minutes to set.

6. Pipe a small dot of extra chocolate on the centre of 1 head and adhere a chocolate button to make a nose. Repeat with remaining heads and chocolate buttons. Set aside for 10 minutes.

7. Meanwhile, roll 16 tiny pieces of white icing into balls and flatten each with fingertips to create very small discs. Then roll 16 even smaller pieces of black icing into balls and gently push onto white discs to makeeyes. Pipe 2 small dots of extra melted chocolate just above the nose. Adhere eyes. Repeat with remaining heads and eyes.

8. Pipe 2 small dots of extra melted chocolate on top of 1 head and adhere 2 antlers. Hold each antler in place for about 30 seconds or until chocolate has set firmly enough to secure. Repeat with remaining antlers and heads. Serve.