Reindeer Balls: The Nostalgic Holiday Candy We Can’t Quit

Every professional baker has that one “secret” family recipe that defies modern trends but tastes like pure magic. In my house, Christmas does not truly start until the first batch of Reindeer Balls hits the cooling rack. These candies, also known by the vintage name “Chicken Bones,” are a cherished heirloom in many American kitchens.

While they might remind you of Buckeyes, these offer so much more in terms of flavor and texture. This Reindeer Balls recipe creates a complex, crunchy interior that stands out against a smooth chocolate shell. I remember the kitchen counters being covered in wax paper every December while my grandmother worked her candy-making magic.

Actually, the smell of toasted walnuts and sweet coconut always brings back the best childhood memories. As a barista, I love serving these alongside a dark roast coffee to balance the rich sweetness. You will find that one batch is never enough because they disappear faster than you can dip them!

Why You’ll Love This Reindeer Balls

• Superior Texture: Graham crackers and chopped walnuts provide a satisfying crunch in every bite.

• Classic Flavor: The combination of peanut butter and coconut creates a nostalgic, candy-bar taste.

• Perfect for Gifting: These sturdy candies travel well and look beautiful in holiday tins.

• Proven Heirloom: This recipe has been passed down through generations for a reason—it works!

Bakery-Level Pro Tips for Perfect Texture

In a professional kitchen, we often talk about the “mouthfeel” of a confection. For these Reindeer Balls, the secret lies in using margarine rather than butter. Brands like Parkay or Imperial have a specific oil content that keeps the filling pliable yet firm.

Furthermore, do not be afraid to get your hands dirty during the mixing process. While a fork works for the initial stir, the warmth from your palms helps the sugars and fats bind together. This ensures your Reindeer Balls do not crumble when you start the dipping process.

Additionally, we use a double boiler for the chocolate to ensure a perfectly smooth coating. Adding a small amount of paraffin wax is the old-school bakery secret for a high-gloss finish. It also helps the chocolate set firmly at room temperature so it doesn’t melt on your fingers. Finally, always finely chop your walnuts to ensure the balls hold their shape easily.

Ingredients You Will Need

Gather these traditional USA pantry staples to start your holiday tradition:

• 4 Sticks Softened Margarine: Use Parkay, Blue Bonnet, or Imperial for the authentic texture.

• 1 Cup Peanut Butter: Creamy peanut butter works best to bind the dry ingredients.

• 1 2-lb Pkg Powdered Sugar: This provides the sweetness and structure for the center.

• 4 Cups Graham Cracker Crumbs: You can crush these yourself or buy them pre-crushed.

• 2 Cups Coconut: Use sweetened for extra indulgence or unsweetened for a balanced flavor.

• 2 Teaspoons Vanilla: Pure vanilla extract adds that essential aromatic depth.

• 2 Cups Finely Chopped Walnuts: These provide the “Chicken Bone” crunch.

• 2 Cups Semi-Sweet Chocolate Chips: Most fans insist on the Nestle brand for this specific flavor.

• 1 Sheet Paraffin Wax: This is the key to a professional, glossy candy coating.

USA Substitutions

If you are uncomfortable using paraffin wax, you can substitute it with two tablespoons of vegetable shortening or coconut oil. However, the chocolate may be slightly softer and less glossy than the original version. For the nuts, pecans make a wonderful substitute if you prefer a sweeter, more buttery nut flavor.

Regarding the coconut, the choice between sweetened and unsweetened is purely up to your family’s palate. If you find standard holiday candies too sweet, the unsweetened flakes are a perfect choice. Just ensure you are using the fine-shredded variety so the Reindeer Balls are easy to roll.

Step-by-Step Instructions

1. Start the Base: In a very large bowl, combine your softened margarine and peanut butter until smooth.

2. Add the Sweetness: Gradually mix in the entire 2-pound bag of powdered sugar and the vanilla extract.

3. Build the Crunch: Fold in the graham cracker crumbs, coconut, and those finely chopped walnuts.

4. The Hand Mix: Once it gets too thick for a fork, use your hands to knead the mixture until it holds together.

5. Shape the Candy: Roll the mixture into walnut-sized balls or small “finger” shapes.

6. Optional Chill: You can refrigerate the balls for 20 minutes to make them easier to handle during dipping.

7. Melt the Coating: Set up a double boiler and melt the paraffin wax completely.

8. Chocolate Time: Whisk the semi-sweet chocolate chips into the melted wax until the mixture is glossy and smooth.

9. The Dip: Drop each ball into the chocolate, coat it thoroughly, and lift it out with a fork or candy tool.

10. Set the Stage: Place the finished candies on wax paper and leave them at room temperature until the shell is hard.

Storage, Freezing, & Reheating

Keep your Reindeer Balls in a cool, dry place in an airtight container. Because of the paraffin coating, they stay fresh at room temperature for up to two weeks. However, if your kitchen is quite warm, the refrigerator is a safer bet to keep that chocolate snap.

These candies also freeze beautifully for up to three months. I suggest freezing them in a single layer before transferring them to a bag. This prevents the chocolate shells from cracking against each other. When you are ready to serve, let them come to room temperature slowly to avoid condensation on the chocolate.

Frequently Asked Questions about Reindeer Balls

Why is it called a Chicken Bone? In some regions, the long “finger” shape and the crunchy, nutty interior reminded people of the marrow in a bone. It is a very old-fashioned name for a very classic treat!

Do I have to use paraffin wax? You do not have to, but it is the secret to that “snap” you find in professional candies. It is food-grade and has been used in home kitchens for decades.

What do I do with leftover chocolate? Never throw it away! Stir in some extra nuts or pretzels to make quick clusters. It makes for a great “bonus” treat while you wait for the balls to set.

3. WP Recipe Card

Reindeer Balls (Chicken Bones)

• Prep Time: 30 minutes

• Cook Time: 10 minutes (Melting)

• Total Time: 40 minutes (plus hardening)

• Yield: Varies (Approx. 60-80 walnut-sized balls)

Ingredients

• 4 sticks (1 lb) softened Parkay or Imperial margarine

• 1 cup creamy peanut butter

• 1 (2-lb) pkg powdered sugar

• 4 cups graham cracker crumbs

• 2 cups coconut (sweetened or unsweetened)

• 2 tsp vanilla extract

• 2 cups finely chopped walnuts

• 2 cups (12 oz) Nestle Toll House Semi-Sweet chocolate chips

• 1 sheet paraffin wax

Instructions

1. Combine the softened margarine, peanut butter, and vanilla in a large mixing bowl.

2. Mix in the powdered sugar, graham cracker crumbs, coconut, and chopped walnuts.

3. Knead the mixture by hand until the heat from your palms helps the dough hold together.

4. Shape the dough into walnut-sized balls or small finger shapes.

5. Melt the paraffin wax in a double boiler until completely liquid.

6. Add the chocolate chips to the wax and whisk slowly until melted and well combined.

7. Drop each ball into the chocolate to coat completely.

8. Place the coated balls on wax paper or parchment paper to harden.

9. Store in an airtight container in a cool place once the chocolate is set.

   

   Reindeer Balls (Chicken Bones)

   Print Recipe Pin Recipe

   Ingredients Method

   Ingredients

     

   • 4 sticks 1 lb softened Parkay or Imperial margarine
   • 1 cup creamy peanut butter
   • 1 2-lb pkg powdered sugar
   • 4 cups graham cracker crumbs
   • 2 cups coconut sweetened or unsweetened
   • 2 tsp vanilla extract
   • 2 cups finely chopped walnuts
   • 2 cups 12 oz Nestle Toll House Semi-Sweet chocolate chips
   • 1 sheet paraffin wax

   Method

    

   1. Combine the softened margarine, peanut butter, and vanilla in a large mixing bowl.
   2. Mix in the powdered sugar, graham cracker crumbs, coconut, and chopped walnuts.
   3. Knead the mixture by hand until the heat from your palms helps the dough hold together.
   4. Shape the dough into walnut-sized balls or small finger shapes.
   5. Melt the paraffin wax in a double boiler until completely liquid.
   6. Add the chocolate chips to the wax and whisk slowly until melted and well combined.
   7. Drop each ball into the chocolate to coat completely.
   8. Place the coated balls on wax paper or parchment paper to harden.
   9. Store in an airtight container in a cool place once the chocolate is set.