These homemade peanut butter and chocolate copycat Reese’s Christmas trees are no bake AND freezer friendly! You’ll love them so much for Christmas.
Copycat Reese’s tree ingredients
Well, it’s SO easy. You just need a handful of ingredients and a few cooking tips to make this peanut butter chocolate recipe. We actually made these cute little guys in pumpkin form for Halloween season!
Here are the few ingredients you’ll need for your no bake recipe that you’re going to be obsessed with.
- Milk or dark chocolate. I’m a dark chocolate lover all the way. My favorite brands are Divine Chocolate, Icelandic Chocolate, and Endangered Species.
- Creamy peanut butter. You can definitely swap for almond, cashew, or any other type of nut butter. The texture will be a little different but they all will work just fine.
- Butter. You could really use salted or unsalted butter here. If you want to be real decadent, try Kerrygold or another high fat European butter.
- Powdered Sugar. This is what makes the peanut butter mixture so fluffy and perfect. If you want your filling to be even fluffier, keep adding powdered sugar until you get your desired texture.
That’s it. Yep, that’s it! While actual reese’s Christmas trees might have a few more ingredients, these homemade ones are minimal and delicious.
Tips for freezer friendly peanut butter chocolate trees
You don’t need too many tips because these little Christmas trees are super easy. But, here are just a few things to make sure your peanut butter and chocolate desserts are flawless and insta-worthy.
- Cute Little Tree Molds. I use silicone molds for my copycat reese’s cup trees recipe! Joel bought me these large sized ones, but you could also opt for tinier little Christmas trees like this one here.
- Thin chocolate layers. The chocolate hardens in the freezer (duh) so opt for thinner layers of chocolate. I made the mistake of making thick layers of chocolate and it makes it hard to “crunch” through to get to the good stuff aka the peanut butter sugar filling.
- Bang the pan. Once you fill each layer. Bang your silicone mold (on a baking sheet) a handful of times to flatten the layers. It makes sure you have even and level layers with each bite.
Reese’s Eggs vs. Pumpkins vs. Trees
Alright, let’s battle this one out in the comments, my friends. I’d love to know your favorite of the seasonal Reese’s Cups!
I honestly think my favorite are the eggs. Don’t tell the other holidays.
Our other favorite peanut butter and chocolate recipes
Peanut butter and chocolate isn’t just for these no bake treats. Trust me, I eat peanut butter by the spoonful so you could say I’m a big fan. Here are some of our favorite other ways to eat these two marvelous ingredients.
- Buckeye Roll Ups. These are crescent rolls with peanut butter and chocolate in the middle of them. Need I say more?
- Peanut Butter and Chocolate Cream Pie. My friend, The Spiffy Cookie, whips up a new pb + chocolate recipe every Saturday during Buckeye season. This pie was my favorite from this season.
- No-Bake Peanut Butter Reese Cup Pie. Okay, I know there are two pies on here, but uh this one is super good too.
Copycat Peanut Butter Chocolate Reese’s Cup Trees
Ingredients
- 16 oz milk or dark chocolate barΒ chopped
- 3/4 cup creamy peanut butter
- 2 Tablespoons butter softened
- 1/4 – 1/2 cup powdered sugar
Instructions
- Make space in your freezer for a baking sheet. Line baking sheet with parchment paper or paper towels, it's just for spills. Set aside. Place your candy molds on the lined baking sheet.
- Melt your chopped chocolate bar using a double boiler. I don't recommend using a microwave to melt chocolate because it changes the texture and can get tough.
- Using a small cookie scoop or teaspoon, drizzle melted chocolate into your candy molds. You should fill it up about 1/4 β 1/3 the way full. Again, depending on your peanut butter to chocolate ratio preference.
- Once you fill all your molds, bang the cookie sheet on the counter 5-10 times until all chocolate is flat in the mold. Place in freezer for 15 minutes.
- While chocolate is chilling, prepare peanut butter filling. In a stand mixer or using a hand mixer, add peanut butter, butter, and powdered sugar into a bowl and blend until combined. Add more peanut butter or more powdered sugar depending on flavor preference.
- Remove candy molds from freezer and add the peanut butter filling using a cookie scoop or teaspoon. You want to fill it to about 3/4 so you have room to top with more chocolate. Again, bang the cookie sheet on the counter 5-10 times until peanut butter has leveled off. Place in freezer for another 15 minutes.
- Remove from freezer and then fill the cups with remaining chocolate. If your chocolate isn't melted enough, just toss back on the double boiler for another minute or two to melt again. Once candy molds are filled, use a knife or offset spatula to smooth out. It's okay if it gets a little messy. Then, bang on the counter again until everything is level. Place in freezer one last time for at least 15 minutes
- Remove from candy molds and enjoy at room temperature or store in a baggie to keep in the freezer and enjoy nice and chilly!
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