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Chocolate Peanut Butter Christmas Trees

close up shot of Chocolate Peanut Butter Christmas Trees piled on a plate
Bring a little bit of extra holiday cheer with these rich and decadent chocolate peanut butter Christmas trees.
Jump to Recipe
Table of Contents
  1. CHOCOLATE PEANUT BUTTER CHRISTMAS TREES INGREDIENTS
  2. HOW TO MAKE THIS CHOCOLATE PEANUT BUTTER CHRISTMAS TREES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. 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! 

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.

CHOCOLATE PEANUT BUTTER CHRISTMAS TREES INGREDIENTS

You’ll need:

  • 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

For the Drizzle

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

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.

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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 powdered sugar.

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

STEP FOUR: Place 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.

PRO TIP:

The number of finished trees that you end up with will vary depending on the size of the cookie cutter. 

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 cutouts have chilled for 25 minutes, prepare the chocolate coating.

STEP TEN: 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.

PRO TIP:

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.

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.

PRO TIP:

You can reheat chocolate in short bursts to keep it smooth and easy to use for coating the trees.

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

PRO TIP:

To keep the peanut butter trees from softening too quickly, keep the pan in the freezer and only take out a few at a time for coating. 

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 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.

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.

FREQUENTLY ASKED QUESTIONS

Can I make these treats using silicone molds?

While we haven’t tried it, if you have experience using silicone molds, you could certainly try making them that way instead.

What is a jelly roll pan?

A jelly roll pan is a rimmed baking sheet that measures about 15-inches by 10-inches.

Can I freeze these treats?

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.

MORE RECIPES YOU’LL LOVE

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close up shot of Chocolate Peanut Butter Christmas Trees piled on a plate

Chocolate Peanut Butter Christmas Trees

5 from 2 votes
Bring a little bit of extra holiday cheer with these rich and decadent chocolate peanut butter Christmas trees.
Prep Time 45 minutes
Total Time 1 hour 45 minutes
Servings 24

Ingredients
  

  • 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

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.

Notes

PRO TIP: The number of finished trees that you end up with will vary depending on the size of the cookie cutter. 
 
PRO TIP: 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.
 
PRO TIP: 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
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  1. Kathleen says

    5 stars
    The recipe isn’t clear – do you layer the trees and chocolate, as in tree, chocolate, another tree on top then dip to coat? Or just one 1/2 inch tree dipped in chocolate? Cannot wait to make them, looks fun and they are so cute!

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