These homemade chocolate nonpareils are the easiest candy you'll make this holiday season. Just melt chocolate, press on the colorful nonpareils, and you have a classic treat that looks like it came from a candy shop, no candy thermometer or baking required.
Chocolate nonpareils are thin chocolate discs topped with tiny rainbow sprinkles, and they're a nostalgic favorite on any Christmas candy tray. You can make them two ways, in a candy mold for neat, uniform discs, or right on a parchment lined baking sheet for an easy free-form version. Both are just as tasty.
WHY YOU'LL LOVE THIS RECIPE
- Only two ingredients. Chocolate and nonpareils, that's all you need.
- No baking required. Melt, top, and set, that's the whole recipe.
- Works with or without a mold. Make uniform discs in a mold, or skip it and go free-form.
- Endlessly customizable. Use dark, milk, white, or semi-sweet chocolate.
- Fast and giftable. A quick treat that looks impressive for holiday gifting.
INGREDIENTS
- 12 oz chocolate, dark, milk, white, or semi-sweet
- 1 cup nonpareils
- See recipe card for full amounts and directions.
HOW TO MAKE CHOCOLATE NONPAREILS
- Melt the chocolate over a double boiler or in the microwave in short bursts, stirring until completely smooth.
- Mold method: Spoon or pipe the melted chocolate into candy molds, filling each cavity nearly to the top. Sprinkle a generous layer of nonpareils over the still-wet chocolate, pressing gently so they stick.
- No-mold method: Drop even spoonfuls of melted chocolate onto a parchment lined baking sheet. Scatter a generous layer of nonpareils over each round, pressing gently so they stick.
- Tap the mold or the baking sheet lightly on the counter to help the nonpareils settle and even out the chocolate.
- Let the chocolate set completely at room temperature, or chill for about 20 minutes, until firm.
- Pop the chocolate nonpareils out of the molds, or peel the free-form rounds off the parchment, and serve.
QUICK TIPS
- Press the nonpareils on immediately, while the chocolate is still warm, so they adhere evenly.
- Work in small batches, melted chocolate sets quickly, so fill and top a few at a time.
- Use a spoon or a piping bag to fill the molds cleanly without overfilling.
- If using white chocolate, melt it slowly to avoid scorching.
- For free-form rounds, drop even spoonfuls so they set at a consistent thickness.
HOW TO STORE CHOCOLATE NONPAREILS
Store chocolate nonpareils in an airtight container at room temperature for up to 2 weeks. Keep them in a cool, dry spot away from direct sunlight. You can refrigerate them to firm up before gifting, but bring them to room temperature before serving for the best texture.
CHOCOLATE NONPARIEL FAQ
Nonpareils are tiny round sugar sprinkles, usually white or rainbow colored, used to decorate candy and baked goods. They're the classic topping on chocolate nonpareils.
Yes, dark, milk, white, and semi-sweet chocolate all work well. Use a good quality chocolate bar or chocolate chips for the smoothest melted texture.
No, a mold is optional. You can drop spoonfuls of melted chocolate onto a parchment lined baking sheet and top each with nonpareils for an easy free-form version.
MORE EASY CANDY RECIPES
- Homemade Turtles - chewy caramel, toasted pecans, and rich chocolate.
- Crockpot Peanut Clusters - a two-ingredient slow cooker candy that's always a favorite.
- Peanut Butter Balls - creamy peanut butter filling dipped in chocolate.
- Chocolate Covered Ritz Crackers -salty, sweet, and impossible to stop eating.
Chocolate Nonpareils
Ingredients
- 12 oz chocolate - dark, milk, white, or semi-sweet
- 1 cup nonpareils
Instructions
- Melt the chocolate over a double boiler or in the microwave in short bursts, stirring until completely smooth.
- Mold method: Spoon or pipe the melted chocolate into candy molds, filling each cavity nearly to the top. Quickly sprinkle a generous layer of nonpareils over the filled molds, pressing gently so they stick.
- No-mold method: Drop spoonfuls of melted chocolate onto a parchment lined baking sheet, then immediately scatter a generous layer of nonpareils over each round, pressing gently so they stick.
- Tap the mold or baking sheet lightly on the counter to help the nonpareils settle.
- Let the chocolate set completely at room temperature, or chill about 20 minutes, until firm.
- Pop the nonpareils out of the molds, or peel the free-form rounds off the parchment, and serve.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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