Best 3 Reeses Chocolate Candy Christmas Trees Recipes

REESE'S PEANUT BUTTER CHRISTMAS TREES

Steps:

• Line an 8x8" baking pan with parchment or wax paper leaving enough room around the edge to grab and lift the paper.
• In a mixing bowl, mix peanut butter, butter, brown sugar, vanilla and salt. Mix thoroughly until the brown sugar is dissolved. Add powdered sugar and mix.
• Press mixture into the parchment lined baking dish, smoothing the top by flattening with the palm of your hand. The flattened mixture should be about ½ inch thick.
• Cool in the freezer for about 1 hour, or until firm.
• Use a Christmas tree cookie cutter to cut out trees and place them on a tray. Place back in the freezer for about 1 hour, until firm.
• Melt the chocolate in a double boiler pan and dip the trees one by one using a fork. Place on parchment paper to cool. Cool fully in the refrigerator.
• Store in the freezer for long-term storage.

CHOCOLATE PEANUT BUTTER CHRISTMAS TREES

Steps:

• Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later and set aside.
• Then in a mixing bowl stir together peanut butter, melted butter, brown sugar vanilla and salt, until sugar dissolve. Next, gradually mix in powdered sugar.
• Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your 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 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 of the excess of chocolate. (Since the peanut butter mixture softens really fast at the room temperature, I suggest you to take just a few trees at the 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 chocolate has set.
• Store in the fridge or freeze for longer storage.
• I made 18 Christmas trees, but the number depends on the size of your cookie cutter. Mine was about 1 ¾ x 2 ¼ inches. Don't waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least 2-3 more trees.

CHOCOLATE CHRISTMAS TREES

Steps:

• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly.
• Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner.
• Pipe Christmas tree shape onto the parchment paper and allow to harden in a cool place overnight.
• Once the chocolate has hardened, carefully remove chocolate trees from paper and use to decorate Christmas cakes or desserts.