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These Homemade Reeses Peanut Butter Christmas Trees are a festive, no-bake treat that combines creamy peanut butter, rich chocolate, and colorful sprinkles—guaranteed to bring smiles at any holiday gathering.
Why You’ll Love This Recipe
- No oven needed—just a microwave and fridge, and you’re golden.
- Creamy peanut butter center that melts on your tongue.
- Kid-friendly assembly—great for making holiday memories together.
- Perfect for holiday gift boxes or dessert platters.
- Customizable with sprinkles, nuts, or drizzled chocolate.
- Minimal dishes—just one bowl and a cookie cutter.
- Vegan and dairy-free tweaks available (see Variations).
- A dazzling dessert that doubles as an edible decoration.
Ingredients
- 8 oz (about 24) Reese’s peanut butter cups, unwrapped (use mini cups for bite-size trees)
- 1/2 cup (113g) unsalted butter, room temperature
- 1 cup (240g) creamy peanut butter (skippy or natural)
- 1/2 cup (60g) powdered sugar, sifted (add more for firmer shape)
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 8 oz (225g) green candy melts or almond bark (Wilton brand works great)
- 1 tbsp coconut oil (optional, for smoother coating)
- Festive sprinkles, mini M&Ms, or edible pearl stars (for garnish)
Directions
- Unwrap and prep
Peel the wrappers off all Reese’s cups and set them aside. Line a baking sheet with parchment paper—this is where your Christmas trees will take shape. - Whip the filling
In a medium bowl, beat butter and peanut butter with a hand mixer until smooth. Add powdered sugar, vanilla, and salt; mix on low until just combined. The texture should be pliable but not sticky—add a teaspoon more sugar if it’s too soft. - Shape the stars
Press the peanut butter mixture into a small star-shaped cookie cutter (about 2 inches wide). Pop it into the freezer for 5 minutes to firm up. Meanwhile, make more stars—aim for three sizes (large, medium, small) so they stack nicely. - Stack your trees
Remove stars from the freezer, gently peel from the cutter, and use a dab of leftover peanut butter mix as “glue” to stack medium-on-large and small-on-medium. Press lightly so they stick but keep their star shape crisp. - Chill before coating
Place the stacked stars back on parchment and chill in the fridge for 15–20 minutes—this extra firming step prevents melting when we dip them in chocolate. - Melt the green coating
In a microwave-safe bowl, combine candy melts and coconut oil (if using). Heat in 20-second bursts, stirring in between until smooth. Overheating can cause seizing, so stop just when lumps disappear. - Dip and decorate
Hold each peanut butter tree by the bottom star, dip into the melted candy until evenly coated, and let excess drip back into the bowl. Place back on parchment, immediately sprinkle with holiday sprinkles or mini M&Ms for that festive pop. - Final chill
Transfer the sheet to the fridge for 10–15 minutes or until the coating is firm. You’ll know it’s ready when the candy shell snaps with a gentle tap. - Serve and share
Arrange on a festive platter. Watch them vanish faster than you can say “Merry Christmas!”
Servings & Timing
Makes 18–20 mini trees
Prep Time: 20 minutes (plus optional 10 minutes if you sift powdered sugar)
Chill/Rest Time: 45 minutes total (freezer + fridge)
Total Time: About 1 hour
Variations
- Peppermint swirl: Mix crushed candy canes into the green coating before dipping.
- White chocolate trees: Swap green melts for white, then tint with a drop of gel dye.
- Dark-chocolate fan: Use dark chocolate melts for a richer, less sweet finish.
- Vegan version: Choose dairy-free peanut butter cups and vegan candy melts.
- Nut-free twist: Replace peanut butter with sun-butter and use allergen-free cups.
- Boozy bite: Stir 1 tsp of Irish cream into the mixture for adults-only fun.
Storage & Reheating
Store in an airtight container in the fridge for up to 5 days.
For longer stashes, freeze in a single layer on parchment, then transfer to a zip-lock bag—freeze up to 3 months.
Thaw in the fridge for 30 minutes before serving; no reheating required.
FAQs
Q: Can I make these ahead of time?
A: Absolutely—you can prep, stack, and even dip up to 2 days in advance; just keep them chilled.
Q: Why did my coating crack?
A: Over-chilling can make candy melts brittle. Bring them to fridge-temp, not freezer-cold, before serving.
Q: My candy melts seized—what now?
A: Stir in a little vegetable oil or coconut oil, heat gently, and whisk until smooth.
Q: How do I get perfectly smooth coats?
A: Use a dipping fork or toothpick to rotate the tree slowly, tapping off excess coating before setting.
Q: Can I use white chocolate instead?
A: Yes—white chocolate or almond bark works fine; add a drop of food coloring if you want green.
Q: Do I have to use Reese’s cups?
A: You can sub any peanut butter cup or even homemade peanut butter fudge rounds.
Q: Are these keto or low-sugar?
A: Not as written—but you can swap sugar-free peanut butter cups and sweetener in place of powdered sugar.
Q: Why is my peanut butter mix too soft?
A: Add a tablespoon more powdered sugar or chill the mix for 5 minutes before shaping.
Conclusion
These homemade Reese’s Peanut Butter Christmas Trees are a quick, crowd-pleasing holiday dessert that tastes as delightful as it looks. With no baking required and endless ways to customize, they’re destined to become a festive favorite. Give them a try, and don’t forget to drop a comment—I’d love to hear your decorating tips or flavor spins!
Homemade Reese’s Peanut Butter Christmas Trees
Ingredients
- 8 oz Reese’s peanut butter cups about 24, unwrapped
- 1/2 cup unsalted butter room temperature
- 1 cup creamy peanut butter Skippy or natural
- 1/2 cup powdered sugar sifted
- 1 tsp pure vanilla extract
- fine sea salt pinch
- 8 oz green candy melts or almond bark Wilton brand works great
- 1 tbsp coconut oil optional, for smoother coating
- festive sprinkles, mini M&Ms, or edible stars for garnish
Instructions
- Unwrap all Reese’s cups and set aside. Line a baking sheet with parchment paper.
- In a medium bowl, beat butter and peanut butter until smooth. Add powdered sugar, vanilla, and salt; mix until pliable but not sticky.
- Press mixture into a 2-inch star-shaped cookie cutter. Freeze for 5 minutes to firm up. Repeat for three sizes if stacking.
- Remove stars, gently peel from the cutter, and stack them using a dab of peanut butter mix as glue.
- Place stacked trees back on parchment and chill in the fridge for 15–20 minutes.
- Melt candy melts and coconut oil in the microwave in 20-second bursts, stirring until smooth.
- Hold each tree and dip into the melted candy. Let excess drip off and return to parchment.
- Immediately garnish with sprinkles, M&Ms, or stars. Chill for 10–15 minutes to firm coating.
- Serve on a festive platter and enjoy!
Notes
Nutrition
