These homemade Chocolate Non Pareils are darling chocolate discs, topped with that iconic crunch sprinkle topping – just like you’d find from an old-fashioned candy store. Use a high-quality chocolate for maximum flavor. These are perfect for gifting, or including in a holiday candy tray – you’ll never want the store bought version again.
These are a classic treat that are festive, simple, and perfect for gift giving. They look super fancy, but are easy to make at home with just two ingredients, and a bit of patience. Make sure to melt the chocolate slowly so it doesn’t get overheated and end up with spots.
Why you’ll love this Recipe
- Only 2 Ingredients: All you need is Chocolate and Non Pareil Sprinkles (Hundreds-and-Thousands in some places)
- Perfect for Gifting: These would be so fun for the holidays, serving in a jar at a party, or filling in the gaps on a cookie tray.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Chocolate Non Pareil Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- High Quality Chocolate – Chop up a chocolate bar instead of using chocolate chips.
- Non Pareil Sprinkles – You can get them in plain white, rainbow, or Christmas colors.
How to make Chocolate Non-Pareils
Step 1: Melt the Chocolate. Add the chopped chocolate to a microwave safe bowl and microwave in 30 second increments at half power. Stir after each until you can stir the chocolate smooth.
Step 2: Swirl the Chocolate. Spread the sprinkles onto a parchment paper lined square baking dish. Scoop the chocolate into a ziplock bag, and snip a tiny corner off with scissors. Swirl circles of the melted chocolate directly onto the melted sprinkles.
Step 3: Let the Chocolate Harden. Let the chocolates sit at room temperature until the chocolate is hardened, or gently transfer the pan to the fridge for about 15 minutes to set.
Tips and Tricks
- Melt Slowly: Don’t try rushing the melting process. We don’t want to overheat the chocolate or it will end up turning white or spotty.
- Make Different Sizes: We can make or chocolate nonpareils different sizes, I like to range from about 1/2 inch to 1 1/2 inches.
- Don’t Throw out the Sprinkles: Remove any lose chocolate pieces and fold the parchment paper in half and funnel the unused sprinkles back into their bottle to use them again.
- Try Different Chocolates: Use Milk Chocolate, White Chocolate, Dark Chocolate, you name it.
Storage Instructions
These can be stored in an airtight container in a cool and dry place for up to 2 weeks. It is not recommended to freeze them because the condensation can cause the sprinkles to bleed.
These are a darling, and simple homemade candy that delivers and old school flavor. They’re so cute and fun you’ll be making them on repeat all year long!
More Homemade Candy Recipes
If you try these Chocolate Non Pareils, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Chocolate Non Pareils
Ingredients
- 1/2 cup Non Pareils
- 8 oz High Quality Chocolate (chopped)
Instructions
- Line a 8 or 9 inch square pan with parchment paper. Pour the sprinkles into the dish and spread them out evenly. 1/2 cup Non Pareils
- Add the chopped chocolate to a microwave safe bowl and microwave in 30 second increments, at half power, stirring as much as you can after each time until you can stir the chocolate smooth. 8 oz High Quality Chocolate
- Scoop the chocolate into a ziplock bag or piping bag snip a tiny portion off the corner of the bag.
- Pipe chocolate into small round circles on top of the sprinkles. Use a finger to stop the chocolate from dripping out while lifting it to pipe another bag. Pipe as many as you can.
- Let the chocolate harden at room temperature, or place the tray in the fridge for 10–15 minutes to speed up the process.
Notes
- Melt Slowly: Don’t try rushing the melting process. We don’t want to overheat the chocolate or it will end up turning white or spotty.
- Make Different Sizes: We can make or chocolate nonpareils different sizes, I like to range from about 1/2 inch to 1 1/2 inches.
- Don’t Throw out the Sprinkles: Remove any lose chocolate pieces and fold the parchment paper in half and funnel the unused sprinkles back into their bottle to use them again.
- Try Different Chocolates: Use Milk Chocolate, White Chocolate, Dark Chocolate, you name it.
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