Description
Reese’s Peanut Butter Trees are a festive, no-bake holiday treat combining creamy peanut butter filling with a smooth chocolate coating, shaped into charming Christmas trees. Perfect for holiday parties or gifting, these sweet and nutty confections are easy to make and delightfully rich.
Ingredients
Scale
Peanut Butter Mixture
- ½ cup salted butter, melted
- 2 cups creamy peanut butter
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 4 cups powdered sugar
Chocolate Coating
- 3 cups semi-sweet chocolate chips (or a combination of semi-sweet and milk chocolate chips)
- 2 tablespoons shortening
Instructions
- Prepare the pan: Line a 10×15-inch jelly roll or half-sheet pan with parchment paper and set aside to prevent sticking and make removal easier.
- Make the peanut butter mixture: Using a hand mixer, beat together the melted butter, creamy peanut butter, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Gradually beat in the powdered sugar until fully incorporated. Press this peanut butter mixture evenly into the prepared pan spreading it to about ½-inch thickness. Freeze for approximately 10 minutes until firm.
- Cut out tree shapes: Lift the chilled peanut butter layer from the pan using the parchment paper. Place a fresh piece of parchment on the pan. Use a cookie cutter to cut out ½-inch thick Christmas tree shapes from the peanut butter layer and place the cutouts on the lined pan.
- Chill the cutouts: Freeze the cutout trees for 20-30 minutes to firm up. Scoop up the leftover peanut butter mixture, reshape it to ½-inch thickness, and cut out additional trees, then freeze again.
- Prepare chocolate coating: In a microwave-safe glass bowl, combine the chocolate chips and shortening. Heat in 30-second increments, stirring well between intervals, until the chocolate is completely melted and smooth.
- Coat the peanut butter trees: Using a fork, lift one peanut butter tree at a time and dip it into the melted chocolate, coating it thoroughly. Tap off any excess chocolate and place the coated tree back on the parchment-lined pan. Allow the chocolate to harden completely before serving or storing.
Notes
- Use parchment paper to easily lift and maneuver the peanut butter mixture and finished trees.
- Freezing the peanut butter layer and cutouts helps achieve clean cuts and sturdy shapes.
- You can substitute shortening with coconut oil if preferred.
- Refrigerate the coated trees to speed up chocolate hardening if desired.
- Store the finished trees in an airtight container at room temperature or in the refrigerator for longer freshness.
