Description
These Reese’s Peanut Butter Trees are deliciously creamy peanut butter treats shaped like festive Christmas trees and coated in smooth semi-sweet chocolate. Perfect for holiday gatherings or gifting, they combine a rich peanut butter base with a shimmering chocolate coating for a sweet, crunchy delight.
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 mix 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. This will help in easily removing the prepared peanut butter layer later.
- Make the Peanut Butter Mixture: Using a hand mixer, beat the melted butter, creamy peanut butter, granulated sugar, and vanilla extract together until smooth and creamy. Then, gradually beat in the powdered sugar until fully incorporated. Press this mixture evenly into the prepared sheet pan, spreading it to about ½-inch thickness. Place the pan in the freezer for roughly 10 minutes to firm up.
- Cut Out Tree Shapes: After chilling, lift the parchment paper to remove the firm peanut butter layer from the pan. Place a new sheet of parchment paper back onto the pan. Using a cookie cutter, cut out ½-inch thick Christmas tree shapes from the peanut butter layer.
- Freeze the Cutouts: Arrange the cutout trees on a parchment-lined sheet pan and freeze them for 30 minutes. Gather any leftover peanut butter mixture, press it out to the same thickness, and cut additional tree shapes to maximize yield.
- Prepare Chocolate Coating: While the cutouts chill, combine the chocolate chips and shortening in a glass bowl. Microwave the mixture in 30-second intervals, stirring in between, until completely melted and smooth.
- Coat the Trees: Using a fork, carefully lift one peanut butter tree at a time and fully coat it with the melted chocolate. Tap off excess chocolate and place the coated tree back onto the parchment-lined pan. Repeat with all cutouts.
- Allow Chocolate to Set: Let the chocolate harden completely at room temperature or in the refrigerator before serving or packaging.
Notes
- Use parchment paper to prevent sticking and simplify cleanup.
- Press the mixture firmly into the pan to ensure even thickness and easy cutting.
- Microwave chocolate in short increments to avoid burning.
- The shortening helps give the chocolate coating a smooth, glossy finish.
- Store finished trees in an airtight container in the refrigerator to maintain freshness.
- Variations: You can substitute peanut butter with almond butter or sunflower seed butter for different flavors.