Rudolph's Antlers

These no-bake holiday treats are a Christmas classic that kids go wild for. Melted chocolate and butterscotch chips mixed with crunchy chow mein noodles, shaped into little V-shaped antlers, and topped with a red maraschino cherry nose. They look like something Rudolph lost on a rooftop.

The combination of chocolate and butterscotch creates a flavor that’s richer and more interesting than either one alone. The butterscotch adds a caramel sweetness that balances the semi-sweet chocolate, and when they melt together over low heat, the two blend into a smooth, glossy coating that clings to every noodle.

Shaping takes a little practice. Use two teaspoons to form about a tablespoon of the mixture into a V shape on the wax paper. Work quickly because the mixture starts to set as it cools. Each antler should be about 2 inches wide, with the cherry half pressed firmly into the center before the chocolate hardens.

One to two hours in the fridge sets them completely. They’ll hold their shape at room temperature for serving, but store them in the refrigerator between appearances. They keep for up to 5 days covered, though they rarely last that long.

Kitchen Tips

• Melt the chips over low heat and stir constantly. Butterscotch chips scorch faster than chocolate, so keep the flame gentle.
• Line the cookie sheet with wax paper for easy removal. Trying to pry set chocolate off a bare pan is frustrating.
• Press the cherry halves in firmly while the mixture is still warm. Once cooled, they won’t stick.

Variations

• Use peanut butter chips instead of butterscotch for a chocolate-peanut butter version.
• Swap chow mein noodles for pretzel sticks broken in half for a saltier, crunchier antler.
• Drizzle white chocolate over the finished antlers for a snowy, festive look.