Homemade Reese’s Peanut Butter Christmas Trees
Original Recipe: 12onions.com
INGREDIENTS:
- 1 cup creamy peanut butter
- ¼ cup unsalted butter-melted
- 2 Tablespoons brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar
- 10-12 oz. chocolate chips or chocolate chopped in small pieces. One option is to use half of semi-sweet and half of milk chocolate
INSTRUCTIONS:
- Line an 8 x 8-inch dish with parchment paper, leaving the paper overhanging the sides to easily lift it later and set aside.
- In a mixing bowl stir together peanut butter, melted butter, brown sugar vanilla, and salt, until the sugar dissolves. Next, gradually mix in powdered sugar.
- Press the mixture into the prepared dish. Smooth the top with a spatula or press it with palms to flatten into about ½ inch thick layer.
- Place it in the freezer until firm enough for cutting.
- When the mixture is firm enough, line a tray with parchment paper and set aside.
- Using a Christmas tree cookie cutter cut out the trees and place them on the tray. Place them in the freezer for 45-60 minutes until completely firm.
- Then melt the chocolate and line another tray with parchment paper.
- Using a fork, dip each tree into melted chocolate to cover completely. Gently tap the fork to drip off the excess chocolate. (Peanut butter mixture softens really fast at room temperature, so just take a few trees at a time from the freezer, because it’s easier to work with the firm trees!!!) Place chocolate-covered Christmas trees on the parchment paper-lined tray. Refrigerate until the chocolate has set.
- Store in the fridge or freeze for longer storage.
- The size of the cookie cutter will determine how many will be made. Use all of the peanut butter mixtures as possible, and keep flattening to get more trees.
Nutrition Facts:
Based on different-sized cookie cutters and potentially different shapes, the nutrition count may vary. Options to use low-sugar chocolate such as Lily brand as well as sugar alternatives for brown sugar and powdered sugar can alter the content of macronutrients.
- Carbohydrates – 15g
- Fat – 8-10g
- Protein – 2-4g
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