Why You’ll Love This Recipe

I love this recipe because I only need a couple of basic ingredients and a few minutes of hands-on preparation. There’s no baking involved, and I don’t need a candy thermometer to get delicious results.

I also like how easily I can customize these candies. I can use dark, milk, semi-sweet, or white chocolate and change the sprinkle colors to match holidays, parties, or other special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Good-quality chocolate or chocolate melting wafers
Nonpareil sprinkles
Coconut oil or vegetable shortening, optional

I prefer using good-quality chocolate because it’s the main flavor in this recipe. If my melted chocolate seems particularly thick, I sometimes add a very small amount of coconut oil or shortening to help create a smoother consistency.

Directions

I line a large baking sheet or tray with parchment paper or a silicone baking mat.
I place the chocolate in a microwave-safe bowl. If I’m using a chocolate bar, I chop it into small, evenly sized pieces first so it melts more consistently.
I microwave the chocolate in short 15–20 second intervals, stirring thoroughly after each interval. I stop heating once the chocolate is almost completely melted and continue stirring until smooth.
Alternatively, I melt the chocolate in a heatproof bowl over a saucepan of gently simmering water. I make sure the bottom of the bowl doesn’t touch the water.
I spoon small circles of melted chocolate onto the prepared baking sheet. I gently spread each portion into a round disc if necessary.
While the chocolate is still wet, I generously sprinkle nonpareils over each chocolate circle. I work in small batches so the chocolate doesn’t begin setting before I add the sprinkles.
I leave the candies at room temperature until completely firm. If my kitchen is warm or I want them to set faster, I refrigerate them for about 15–20 minutes.
Once the chocolate has completely set, I carefully peel each nonpareil candy away from the parchment paper.

Servings and Timing

I usually make about 24–30 small Chocolate Nonpareils from one batch, depending on the size of each chocolate disc.

Prep time: 15 minutes
Setting time: 20–30 minutes
Total time: about 35–45 minutes
Servings: approximately 24–30 candies

Variations

For dark chocolate nonpareils, I use bittersweet or dark chocolate for a richer candy with less sweetness. I especially like this version because the slightly bitter chocolate balances the sugary sprinkles.

For a sweeter version, I use milk chocolate or white chocolate. White chocolate also gives me a blank canvas for colorful sprinkles, making it particularly useful for themed celebrations.

For Christmas nonpareils, I use red, green, and white sprinkles. I can use pastel colors for Easter, red and pink for Valentine’s Day, or colors that coordinate with a birthday or party theme.

When I want more texture, I sprinkle finely chopped toasted nuts alongside the nonpareils. I can also add a tiny pinch of flaky sea salt to dark chocolate candies for a sweet-and-salty variation.

Storage/Reheating

I store my Chocolate Nonpareils Candy in an airtight container in a cool, dry place for about 2 weeks. I keep the container away from direct sunlight and heat so the chocolate stays firm.

If my kitchen is particularly warm, I store the candies in the refrigerator. I place parchment paper between the layers to prevent them from sticking or scratching each other.

I can also freeze Chocolate Nonpareils for up to about 2 months in a tightly sealed freezer-safe container. I let them thaw gradually in the refrigerator before bringing them to room temperature, which helps reduce condensation on the chocolate.

These candies don’t require reheating. I avoid warming them because heat will melt the chocolate and loosen the nonpareil coating.

FAQs

What kind of chocolate works best for Chocolate Nonpareils?

I prefer good-quality baking chocolate or couverture chocolate when flavor is my priority. Chocolate melting wafers are another convenient option because they melt smoothly and usually set easily. I can choose dark, semi-sweet, milk, or white chocolate depending on how sweet I want the candy.

Why aren’t my Chocolate Nonpareils setting properly?

If my candies remain soft, my kitchen may simply be too warm. I place them in the refrigerator for about 15–20 minutes to help them firm up. The type of chocolate I use can also affect how firmly and quickly the candies set.

Can I make Chocolate Nonpareils without a candy mold?

Yes. I don’t need a mold at all. I spoon small portions of melted chocolate directly onto parchment paper and gently shape them into circles. This gives me the traditional flat, round appearance with very little equipment.

How do I keep the nonpareils from falling off?

I add the nonpareils immediately after spooning out the melted chocolate. The chocolate needs to still be wet so the sprinkles can settle into the surface. Once the chocolate sets completely, the nonpareils should stay attached much more easily.

Can I make Chocolate Nonpareils ahead of time?

Yes. These are one of my favorite candies to prepare ahead because they store well. I can make them several days before a party or holiday and keep them in an airtight container in a cool place until I’m ready to serve them.

Conclusion

Chocolate Nonpareils Candy gives me a classic homemade treat with very little effort. I love the combination of smooth chocolate and crunchy sugar sprinkles, and I can easily change the chocolate or sprinkle colors for almost any occasion. Whether I’m preparing a holiday candy tray, making edible gifts, or simply craving a bite-sized chocolate treat, these easy nonpareils are a recipe I can put together quickly and enjoy again and again.

Chocolate Nonpareils Candy

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Easy homemade Chocolate Nonpareils Candy combines smooth, rich chocolate with a crunchy coating of colorful nonpareil sprinkles. These nostalgic bite-sized candies require no baking or candy thermometer and are easy to customize for any occasion.

Author: Laura
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 35–45 minutes
Yield: 24–30 candies
Category: Candy
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

12 ounces good-quality chocolate or chocolate melting wafers
1/2 cup nonpareil sprinkles
1 teaspoon coconut oil or vegetable shortening, optional

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Instructions

Line a large baking sheet or tray with parchment paper or a silicone baking mat.
Place the chocolate in a microwave-safe bowl. If using a chocolate bar, chop it into small, evenly sized pieces first.
Microwave the chocolate in 15–20 second intervals, stirring thoroughly after each interval. Stop heating when the chocolate is almost completely melted and continue stirring until smooth. If needed, stir in the optional coconut oil or vegetable shortening for a thinner consistency.
Alternatively, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water.
Spoon small portions of melted chocolate onto the prepared baking sheet and gently spread each portion into a round disc if necessary.
Immediately sprinkle each chocolate disc generously with nonpareils while the chocolate is still wet. Work in small batches so the chocolate does not set before the sprinkles are added.
Leave the candies at room temperature for 20–30 minutes, or until completely firm. If the kitchen is warm, refrigerate them for 15–20 minutes to speed up setting.
Once completely set, carefully peel the Chocolate Nonpareils from the parchment paper and serve or store in an airtight container.

Notes

Dark, bittersweet, semi-sweet, milk, or white chocolate can be used depending on the desired sweetness.
Use good-quality baking or couverture chocolate for the best chocolate flavor, or melting wafers for convenient melting and setting.
A small amount of coconut oil or vegetable shortening can be added if the melted chocolate is too thick.
Customize the nonpareil colors for Christmas, Easter, Valentine’s Day, birthdays, or other celebrations.
Finely chopped toasted nuts can be sprinkled over the chocolate with the nonpareils for extra texture.
Add a small pinch of flaky sea salt to dark chocolate nonpareils for a sweet-and-salty variation.
Store in an airtight container in a cool, dry place for about 2 weeks, placing parchment paper between layers.
If the kitchen is warm, store the candies in the refrigerator to keep the chocolate firm.
Freeze in a tightly sealed freezer-safe container for up to 2 months and thaw gradually in the refrigerator before bringing to room temperature.

Nutrition

Serving Size: 1 candy
Calories: 75 kcal
Sugar: 7 g
Sodium: 5 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg