I have a feeling these are about to become your new favorite holiday treat. These Homemade Reese’s Christmas Trees use the same creamy peanut butter filling and rich chocolate shell as my pumpkin version — but with a festive twist. Pouring the layers into a silicone Christmas tree mold gives you those perfect sharp edges and adorable tree shapes that look amazing on holiday cookie trays and gift boxes.
Even if you’ve never made homemade peanut butter cups before, this recipe is foolproof. The filling mixes up in minutes, the chocolate sets beautifully, and the molds keep everything neat, clean, and perfectly shaped. They truly taste like the classic Reese’s trees… but even better.
Below are all my tips so your trees turn out smooth, creamy, and perfectly coated every single time!
RECIPE TIPS
Chocolate:
I prefer using melting wafers for this recipe because they melt smoothly and harden perfectly — giving that crisp chocolate shell that snaps when you bite into it. Almond bark also works great, and both are better options than chocolate chips since they’re made to set properly. You can use milk, dark, or semi-sweet chocolate depending on what you like best.
Using a Silicone Mold:
A silicone Christmas tree mold makes these so easy and mess-free. Just spoon melted chocolate into each cavity, swirl or brush it up the sides, and chill until set. Add the peanut butter filling, then top with another layer of melted chocolate to seal. Chill again, and once firm, the trees pop right out with clean edges and perfect tree details. Depending on your mold size, this recipe makes about 10–12 trees.
Don’t Have a Mold?
You can still make these using a Christmas tree cookie cutter — just like my Reese’s Hearts method. Press the peanut butter mixture into a parchment-lined dish and freeze for about an hour. Cut out tree shapes with the cookie cutter, refreeze for 30 minutes so they stay firm, and dip each one in melted chocolate using a fork. It takes a little longer, but it works beautifully!
Festive Holiday Notes
- Sprinkles: Add a few Christmas sprinkles on top before chilling for cute tree “ornaments.”
- White Chocolate Drizzle: A thin drizzle of white chocolate makes them look extra festive.
- Giftable: These hold their shape really well, making them perfect for cookie boxes or neighbor gifts.
- Flavor Twist: Add 1–2 drops of peppermint extract to the chocolate if you want a chocolate–peppermint tree vibe.
Storage:
These can be stored at room temperature or in the refrigerator. They’ll keep longer in the fridge, and you can even freeze them for up to 3 months. I recommend keeping them chilled if your kitchen is warm so the chocolate doesn’t soften.
These homemade Christmas trees are unbelievably simple and so fun for the holidays. If you end up making them, I’d love if you left a rating or comment below!
This recipe is super simple and honestly even better than the store-bought version. If you end up trying them, please leave a rating and comment below — I’d love to hear what you think!
Homemade Reese’s Christmas Trees
Ingredients
- 1 ¼ cup creamy peanut butter warmed in the microwave for 15 seconds or until it's pourable
- ⅓ cup salted butter melted
- ½ tsp vanilla extract
- ¼ cup light brown sugar
- 1 ½ cups powdered sugar
- pinch of kosher salt
- 12 oz milk chocolate melting wafers or almond bark
Instructions
- Melt the chocolate melting wafers or almond bark in 30-second intervals in the microwave, stirring between each until smooth. Spoon a small amount of melted chocolate into each cavity of your silicone molds. Use the back of a spoon or small brush to spread it evenly along the bottom and sides. Make sure the sides are fully coated. Place the mold in the refrigerator for about 10 minutes, or until the chocolate shell hardens.
- In a medium sized bowl, mix together the peanut butter, butter, vanilla, brown sugar, powdered sugar, and salt until smooth and thick. Gently press the peanut butter filling into each chocolate-lined cavity, leaving a little space on top for the final chocolate layer. Use a spatula to flatten the tops.
- Spoon additional melted chocolate over the filling to seal each pumpkin, smoothing the tops with a spatula. Refrigerate for about 30 minutes, or until completely firm. Once set, gently flex the mold to pop out each Reese's. Enjoy immediately or store as directed below!