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Chocolate Peanut Butter Christmas Trees Recipe

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★★★★★

4.4 from 137 reviews

Delightful no-bake Chocolate Peanut Butter Christmas Trees, perfect for holiday treats. Creamy peanut butter and buttery sweetness combined with rich chocolate coating create festive, bite-sized treats that are easy to make and irresistibly delicious.

Ingredients

Scale

Peanut Butter Mixture

  • 1 cup creamy peanut butter
  • ¼ cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 cups powdered sugar

Chocolate Coating

  • 10–12 oz chocolate chips or chopped chocolate (half semi-sweet, half milk chocolate recommended)

Instructions

  1. Prepare the Pan: Line an 8 x 8 inch dish with parchment paper, leaving an overhang on the sides to easily lift out the peanut butter mixture later. Set aside.
  2. Make the Peanut Butter Mixture: In a mixing bowl, combine creamy peanut butter, melted unsalted butter, brown sugar, vanilla extract, and salt. Stir until the sugar dissolves. Gradually add powdered sugar, mixing until fully incorporated.
  3. Press Mixture into Pan: Transfer the peanut butter mixture into the prepared dish. Flatten and smooth the top with a spatula or press with palms to form an even layer about ½ inch thick.
  4. Freeze Until Firm: Place the dish in the freezer until the mixture is firm enough to cut, approximately 45-60 minutes.
  5. Cut Out Christmas Trees: Line a tray with parchment paper. Using a Christmas tree cookie cutter, cut out trees from the firm peanut butter mixture and place them on the lined tray. Freeze again until completely firm, about 45-60 minutes.
  6. Melt the Chocolate: While trees freeze, melt the chocolate chips or chopped chocolate gently, either in a microwave or using a double boiler, until smooth.
  7. Dip Trees in Chocolate: Using a fork, dip each peanut butter tree into the melted chocolate, coating completely. Gently tap the fork to remove excess chocolate. Work in small batches to keep the mixture firm and manageable.
  8. Set Chocolate Coating: Place the dipped trees back on the parchment-lined tray. Refrigerate until the chocolate coating is set and firm.
  9. Store the Treats: Keep the chocolate-covered Christmas trees refrigerated or freeze them for longer storage.
  10. Reuse Leftover Mixture: Gather any leftover peanut butter mixture, knead it, and press it again to cut out additional trees to maximize yield.

Notes

  • Use parchment paper with an overhang in the pan to lift out the peanut butter layer easily.
  • Work in small batches during chocolate dipping to prevent the peanut butter trees from softening too much.
  • You can vary the chocolate types or decorations for additional festive flair.
  • The cookie cutter size affects the final yield; the example cutter was about 1 ¾ x 2 ¼ inches, yielding 18 trees.
  • Store treats in the refrigerator or freezer to maintain freshness and firmness.

Keywords: chocolate peanut butter, Christmas trees, no-bake dessert, holiday treats, peanut butter chocolate, festive snacks

Find it online: https://spatulaqueen.com/chocolate-peanut-butter-christmas-trees-recipe/