If you’ve ever unwrapped a peanut butter chocolate tree during the holidays and thought, “Why do these taste even better than the cups?”—you’re not alone. There’s something about the festive shape, the thick chocolate coating, and that soft, sweet peanut butter center that makes them impossible to stop eating. The good news: you can make that exact vibe at home with simple pantry ingredients, no candy thermometer, and no baking. These Homemade Peanut Butter Christmas Trees are basically a DIY version of those iconic seasonal treats—creamy, rich, and snappy on the outside, with a melt-in-your-mouth peanut butter filling inside.
This recipe is also a total win because it’s flexible: you can make them thicker or thinner, sweeter or a little more “grown-up,” and you can choose milk chocolate, dark chocolate, or even white chocolate. The process is simple: mix the filling, roll it out, cut tree shapes, freeze until firm, dip in melted chocolate, and let them set. That’s it. You’ll end up with a tray of adorable chocolate-coated trees that look store-bought, taste homemade in the best way, and make the perfect cookie tray addition or edible gift.
Below you’ll find a full, detailed recipe plus troubleshooting, variations, make-ahead tips, and gifting ideas so your trees turn out smooth, crisp, and picture-perfect every time.
What These Taste Like (and Why You’ll Love Them)
These little trees have three irresistible things going on:
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Creamy peanut butter center: Soft, sweet, and slightly fudgy—like a peanut butter truffle, but more substantial.
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Chocolate snap: A thin-to-medium shell of chocolate that sets firm, giving you that satisfying bite.
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Perfect balance: Sweet and salty, rich but not heavy, and (depending on your chocolate choice) as classic or as intense as you want.
They’re also:
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No-bake and beginner-friendly
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Easy to batch for parties
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Freezer-friendly (which means you can stash them for last-minute guests)
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Perfect for gifting (they travel well and look adorable in tins)
Time + Yield
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Prep time: 20–25 minutes
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Chill time: 30–45 minutes
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Dip + set time: 20–30 minutes
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Total: about 1 hour 15 minutes (mostly hands-off)
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Yield: About 30–40 small trees (depends on your cookie cutter size and thickness)
Ingredients
Peanut Butter Filling
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1 cup (250 g) creamy peanut butter
Use standard creamy peanut butter (like typical sandwich peanut butter). Natural peanut butter can work, but it tends to separate and may make the filling oily unless adjusted (tips below). -
1/4 cup (57 g) unsalted butter, melted
Gives a smooth, rich texture and helps the filling set. -
1/2 tsp vanilla extract
Optional, but it rounds out the flavor. -
1/4 tsp salt
If your peanut butter is salty, you can reduce this slightly. -
1 1/2 cups (180 g) powdered sugar, sifted
This thickens and sweetens the filling. -
1/2 cup (60 g) graham cracker crumbs (optional but recommended)
Helps the filling hold shape and gives a more candy-bar-like texture (less overly sweet and more “structured”).
Chocolate Coating
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2 cups (340 g) chocolate chips (milk, semi-sweet, or dark)
Milk chocolate tastes the most like classic holiday candy. Semi-sweet is balanced. Dark chocolate is richer and less sweet. -
1–2 tsp coconut oil or vegetable shortening (optional)
Makes melted chocolate smoother and easier for dipping. This is the secret for a glossy, thin coating without fuss.
Equipment You’ll Need
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Mixing bowl + spatula
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Parchment paper (or wax paper)
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Rolling pin (or a smooth bottle in a pinch)
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Small Christmas tree cookie cutter
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Baking sheet or tray (that fits in your freezer)
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Microwave-safe bowl (or double boiler)
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Fork or candy-dipping tool
