Homemade Reese's Christmas Trees
These Homemade Reese's Christmas Trees taste just like the classic candy — creamy peanut butter filling coated in rich, smooth chocolate. Using a silicone pumpkin mold makes them easy to shape and pop right out, but you can also use a cookie cutter and dip each one. Perfect for Christmas parties, cookie boxes, or anytime you’re craving that chocolate-peanut butter combo!
Servings: 10 Reese's
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!