For the Christmas holiday, I transformed my chocolate covered peanut butter eggs into festive chocolate covered peanut butter Christmas trees. A cousin had asked for a different shape, so I ordered a silicone Christmas tree mold and got to work.
How are these different from Reese’s chocolate covered peanut butter Christmas trees?
The filling here is lighter and fluffier. Instead of a dense peanut butter center, these trees use a mixture of butter, powdered sugar, creamy peanut butter, and marshmallow fluff. The result is an airy, peanut-buttery bite that’s hard to stop eating.
What kind of silicone mold can I use for the trees?
You can use any mold you like, but I recommend silicone for easy removal of the frozen peanut butter shape. I used a silicone Christmas tree mold that worked well. If you plan to make them frequently or in larger batches, consider getting two molds to speed the process.
What can I do with leftover melted chocolate?
There will often be extra chocolate after dipping the trees. Use the remainder to dip pretzels, Oreos, almonds, potato chips, or any other treats you enjoy. It’s a simple way to stretch the chocolate and add variety to your holiday platter.
Recommended tools for making chocolate covered peanut butter Christmas trees
Don’t forget to give these chocolate covered treats a try too!
- Chocolate Covered Peanut Butter Eggs
- Chocolate Covered Cookie Dough Hearts
- Homemade Peppermint Patties
- Chocolate Covered Peanut Butter Hearts
- Chocolate Covered Coconut Buttercream Eggs
Chocolate Covered Peanut Butter Christmas Trees
Ingredients
Peanut butter Christmas trees
- 1/2 cup Unsalted Butter, room temperature
- 3/4 cup Peanut Butter, creamy
- 1/2 cup Marshmallow Fluff
- 2 cups Powdered Sugar
Chocolate
- 12 oz Semi-Sweet Chocolate Chips (or milk chocolate chips)
- 1/2 square Paraffin Wax, or 2 tbsp coconut oil or vegetable oil
Instructions
- Prepare a small baking sheet or container lined with wax paper.
- Using a hand mixer or stand mixer with a paddle attachment, beat together the unsalted butter, peanut butter, and marshmallow fluff on medium-high until combined. Scrape the bowl as needed.
- Switch mixer to low and gradually add the powdered sugar until the filling is soft, creamy, and slightly sticky.
- Fill each tree cavity with the peanut butter mixture, nearly to the top.
- Freeze the filled molds until firm enough to dip, about 1 hour (overnight is fine).
- Set up a double boiler with about 1–1.5″ of water and melt the paraffin (or coconut/vegetable oil) over low heat. Add chocolate chips and stir until fully melted.
- Using two forks, dip each frozen tree into the melted chocolate and place back on wax paper. Repeat until all trees are coated.
- Once the chocolate hardens, trim any excess from the bottom if desired.
- Store the finished trees in the refrigerator or freeze in a container for up to a month.
Notes
- The silicone Christmas tree mold used for these treats makes removal easy.
- This recipe is adapted from a classic chocolate covered peanut butter eggs recipe.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.