Chocolate Peanut Butter Christmas Trees

Bring a little bit of extra holiday cheer with these rich and decadent chocolate peanut butter Christmas trees.

Jump to Recipe

Chocolate and peanut butter are the perfect couple, and what better way to celebrate this love than with chocolate peanut butter Christmas trees? These rich and decadent confections are easy to make and oh-so-delicious! 

Chocolate Peanut Butter Christmas Trees Ingredients

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

You’ll need:

• ½ cup of salted butter, melted and cooled
• 2 cups of creamy peanut butter
• ¼ cup of granulated sugar
• 1 tablespoon of vanilla extract
• 4 cups of powdered sugar
• 3 cups of semi-sweet chocolate chips (or a combination of semi and milk chocolate chips)
• 2 tablespoons of shortening

For The Drizzle:

• ½ cup of milk chocolate chips or pieces
• ½ cup of white chocolate chips or pieces
• 1 teaspoon of shortening, divided in half

Substitutions And Additions

CHOCOLATE COATING: You can change up the chocolate coating and/or the drizzle in this sweet treat.

Try different colors for the drizzle by adding a few drops of food coloring to make them extra festive for the holiday season. Instead of chocolate chips, you could also opt to use colored candy melts for your trees.

How To Make This Chocolate Peanut Butter Christmas Trees Recipe

STEP ONE: Line a jelly roll or half sheet pan with parchment paper and set it aside.

STEP TWO: Using a hand mixer and medium mixing bowl, beat together melted butter, peanut butter, granulated sugar, and vanilla extract until smooth and creamy.

Beat in the powdered sugar.

STEP THREE: Press the peanut butter mixture into a sheet pan, spreading to about ½-inch thickness.

STEP FOUR: Place the sheet pan in the freezer for 15 minutes.

STEP FIVE: Lift the parchment paper to remove the chilled peanut butter layer from the pan. Place a new sheet of parchment paper on the pan.

STEP SIX: Use a Christmas tree cookie cutter to cut out ½-inch thick Christmas tree shapes from the chilled peanut butter layer.

STEP SEVEN: Place cutouts on a parchment-lined sheet pan. Freeze for 30 minutes.

STEP EIGHT: Scoop up the remnant peanut butter mixture, repress to ½-inch thickness, and cut out additional shapes.

STEP NINE: After the cutouts have chilled for 25 minutes, prepare the chocolate coating.

STEP TEN: Combine semi-sweet chocolate chips and 2 tablespoons of shortening in a heatproof bowl.

Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely.

STEP ELEVEN: Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate.

Tap excess chocolate off the cutout and place it back onto the cookie sheet.

STEP TWELVE: Work in batches if the peanut butter cutout becomes soft quickly. 

STEP THIRTEEN: Allow chocolate to harden.

STEP FOURTEEN: For the optional drizzle, microwave chocolate chips or chopped pieces and shortening (½ teaspoon per ½ cup) in 30-second increments until melted and smooth.

STEP FIFTEEN: Scoop melted chocolate into a plastic ziplock bag or piping bag.

Snip a tiny corner off the bag and drizzle in a zigzag motion over chocolate-coated trees. Allow the chocolate to set (about 5 minutes).

How To Serve

These peanut butter candy treats would be a great addition to a treat platter along with our M&M pretzel hugs or as party favors at this year’s holiday party.

They would also be a cute stocking stuffer wrapped in cellophane and a festive ribbon.

We’ve got plenty of easy recipes for holiday candy dishes. Have a look at our snowmen truffles and reindeer pretzels for two whimsical choices.

MORE CHRISTMAS TREATS RECIPES

Cookie Recipes

Gingerbread Man Sugar Cookies

Candy Recipes

Christmas Crunch

Storage

ON THE COUNTER: Cover these chocolate peanut butter treats and store them on the countertop at room temperature.

IN THE FRIDGE:  You can also store them in the refrigerator for up to 7 days. 

IN THE FREEZER: Freeze candy trees for up to 3 months for longer storage, but note that discoloration of the chocolate may occur.

Defrost in the refrigerator before serving.

This recipe for homemade chocolate peanut butter Christmas trees will have your loved one beaming with delight. These little trees will make the perfect holiday gift or treat and feature that fantastic combo of peanut butter and chocolate.

More Recipes You’ll Love

• Peppermint Bark
• Grinch Cookies
• Candy Cane Pie
• Christmas Sugar Cookies
• Gingerbread Kiss Cookies
• M&M Christmas Cookies
• Reese’s Peanut Butter Cup Pie
• Chocolate Peanut Butter Pie
• Gingerbread Truffles
• Reindeer Food
• Strawberry Christmas Trees
• Chocolate Peanut Butter Cookies
• Buckeyes
• Candy Cane Kiss Cookies
• Chocolate Peanut Butter Crazy Cake
• Chocolate Peanut Butter Brownies
• Peanut Butter Chocolate Dessert

Get Recipes on Pinterest

Follow Us

Chocolate Peanut Butter Christmas Trees

5 from 29 votes

Bring a little bit of extra holiday cheer with these rich and decadent chocolate peanut butter Christmas trees.

Prep Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 24

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ½ cup salted butter melted and cooled
• 2 cups creamy peanut butter
• ¼ cup granulated sugar
• 1 tablespoon vanilla extract
• 4 cups powdered sugar
• 3 cups semi-sweet chocolate chips or a combination of semi and milk chocolate chips
• 2 tablespoons shortening

Drizzle

• ½ cup milk chocolate chips or pieces
• ½ cup white chocolate chips or pieces
• 1 teaspoon shortening, divided in half

Instructions

 

• Line a jelly roll or half sheet pan with parchment paper and set it aside.
• Using a hand mixer, beat together melted butter, peanut butter, granulated sugar, and vanilla extract until smooth and creamy. Beat in powdered sugar.
• Press peanut butter mixture into a sheet pan, spreading to about ½-inch thickness.
• Place sheet pan in the freezer for 15 minutes.
• Lift the parchment paper to remove the chilled peanut butter layer from the pan. Place a new sheet of parchment paper on the pan.
• Use a cookie cutter to cut out ½” thick Christmas tree shapes from the chilled peanut butter layer.
• Place cutouts on a parchment-lined sheet pan. Freeze for 30 minutes.
• Scoop up the remnant peanut butter mixture, repress to ½-inch thickness, and cut out additional shapes.
• After cutouts have chilled for 25 minutes, prepare the chocolate coating.
• Combine milk chocolate chips and 2 tablespoons of shortening in a heatproof bowl. Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely.
• Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate. Tap excess chocolate off the cutout and place it back onto the cookie sheet.
• Work in batches if the peanut butter cutout becomes soft quickly.
• Allow chocolate to harden.
• For optional drizzle, microwave chocolate chips or chopped pieces and shortening (½ teaspoon per ½ cup) in 30-second increments until melted and smooth.
• Scoop melted chocolate into a plastic baggy or piping bag. Snip a tiny corner off the baggy and drizzle in a zigzag motion over chocolate-coated trees. Allow chocolate to set, about 5 minutes.

Video

Notes

• The number of finished trees that you end up with will vary depending on the size of the cookie cutter. 
• The shortening added to the melted chocolate makes it easier for coating and prevents “bloom” on the chocolate (or the discoloration of the chocolate surface). It also makes it soft and will melt or imprint easily if touched.
• You can reheat chocolate in short bursts to keep it smooth and easy to use for coating the trees.

Nutrition

Calories: 428kcal | Carbohydrates: 43g | Protein: 7g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 141mg | Potassium: 280mg | Fiber: 3g | Sugar: 37g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us