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Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and honey (or maple syrup).

Using a sturdy spatula or your hands, mix the ingredients thoroughly until a thick, uniform, and pliable dough-like consistency is formed. Ensure all ingredients are well incorporated.

Transfer the peanut butter dough onto the prepared parchment-lined baking sheet. Press and spread the dough out evenly into a flat layer, about 1/2 inch thick.

Using a Christmas tree-shaped cookie cutter, press firmly into the flattened peanut butter dough to cut out individual tree shapes. Carefully remove the excess dough from around the cutouts. Re-roll the excess dough as needed to cut out more trees.

Place the baking sheet with the peanut butter trees into the refrigerator for 15 minutes to firm up.

While the peanut butter trees are chilling, melt the chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, or using a double boiler.

Remove the chilled peanut butter trees from the refrigerator. One by one, dip each peanut butter tree into the bowl of melted chocolate, ensuring it is completely covered. Use a fork or small spatula to gently lift the chocolate-coated tree, allowing excess chocolate to drip off, and place it back onto the parchment-lined baking sheet.

Once all trees are coated, place the baking sheet back into the refrigerator for at least 15 minutes, or until the chocolate is completely set and firm.


Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and honey (or maple syrup).

Using a sturdy spatula or your hands, mix the ingredients thoroughly until a thick, uniform, and pliable dough-like consistency is formed. Ensure all ingredients are well incorporated.

Transfer the peanut butter dough onto the prepared parchment-lined baking sheet. Press and spread the dough out evenly into a flat layer, about 1/2 inch thick.

Using a Christmas tree-shaped cookie cutter, press firmly into the flattened peanut butter dough to cut out individual tree shapes. Carefully remove the excess dough from around the cutouts. Re-roll the excess dough as needed to cut out more trees.

Place the baking sheet with the peanut butter trees into the refrigerator for 15 minutes to firm up.

While the peanut butter trees are chilling, melt the chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, or using a double boiler.

Remove the chilled peanut butter trees from the refrigerator. One by one, dip each peanut butter tree into the bowl of melted chocolate, ensuring it is completely covered. Use a fork or small spatula to gently lift the chocolate-coated tree, allowing excess chocolate to drip off, and place it back onto the parchment-lined baking sheet.

Once all trees are coated, place the baking sheet back into the refrigerator for at least 15 minutes, or until the chocolate is completely set and firm.
