For the Christmas holiday I decided to transform my chocolate covered peanut butter eggs into festive chocolate covered peanut butter Christmas trees. A cousin had asked for a different shape, so I found a silicone Christmas tree mold and set to work.
How are these different from Reese’s chocolate covered peanut butter Christmas trees?
The filling in my trees is a blend of butter, powdered sugar, peanut butter, and marshmallow fluff. The result is a lighter, fluffier peanut butter center that’s irresistible—hard to stop at just one.
What kind of silicone mold can I use for the trees?
Any silicone mold will work—tree-shaped or another festive form. Silicone makes it easy to remove the frozen peanut butter shapes without breaking them. I used a small silicone Christmas tree mold I ordered online; in hindsight having two molds would speed things up, but one was sufficient for occasional use.
What can I do with leftover melted chocolate?
There’s usually extra melted chocolate after dipping the trees. Use it to dip pretzels, Oreos, almonds, potato chips, or any small treats you have on hand. It’s a delicious way to stretch the chocolate and add variety to your holiday snack spread.
Recommended tools for making chocolate covered peanut butter Christmas trees
Don’t forget to try these other chocolate-covered treats
- 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
- Line a small baking sheet or container with wax paper.
- Using a hand mixer or stand mixer with a paddle attachment on medium-high, combine unsalted butter, peanut butter, and marshmallow fluff until smooth, scraping the bowl as needed.
- Switch to low speed and gradually add the powdered sugar until the filling is soft, creamy, and slightly sticky.
- Spoon the peanut butter mixture into each tree cavity, filling almost to the top.
- Freeze until firm enough to dip, about 1 hour (overnight is fine).
- Set up a double boiler with 1–1.5 inches of water and melt the paraffin (or oil) over low heat. Add the chocolate chips and stir until fully melted and smooth.
- Using two forks, carefully dip each frozen tree into the melted chocolate, then set on wax paper. Repeat until all trees are coated.
- Once the chocolate hardens, trim any excess from the bottoms if desired.
- Store the finished trees in the refrigerator or freeze in a container for up to one month.
Notes
- I used a small silicone Christmas tree mold for these trees.
- Recipe adapted from my late Grammy’s Chocolate Covered Peanut Butter Eggs recipe.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.