Peanut Butter Chocolate Christmas Trees

Step 1

Line a jelly roll or half sheet pan with parchment paper and set aside.

Step 2

Using a hand mixer or stand mixer, beat together melted butter, peanut butter, granulated sugar, and vanilla extract in a mixing bowl until smooth and creamy.

Step 3

Beat the powdered sugar into the peanut butter mixture.

Step 4

Transfer the peanut butter mixture (it will be crumbly) into the prepared jelly roll pan.

Step 5

Press the mixture down into the sheet pan - spreading it to about 1/2" thickness. Place the sheet pan in the freezer for 15 minutes.

Step 6

Lift the parchment paper to remove the chilled peanut butter layer from the pan. Place a new sheet of parchment paper on the pan.

Step 7

Use a Christmas tree cookie cutter to cut out ½” thick Christmas tree shapes from the chilled peanut butter layer.

Step 8

Place cutouts on a parchment-lined sheet pan. Freeze for 30 minutes.

Step 9

Scoop up remnant peanut butter mixture, repress to ½” thickness and cut out additional shapes.

Step 10

After cutouts have chilled for 25 minutes, prepare the chocolate coating.

Step 11

Combine milk chocolate chips and 2 tablespoons of shortening in a heatproof bowl.

Step 12

Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely.

Step 13

Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate. Tap excess chocolate off of the cutout and place it back onto the cookie sheet.

Step 14

Work in batches if the peanut butter cutout becomes soft quickly.

Step 15

Allow chocolate to harden.

Step 16

For optional drizzle, microwave chocolate chips or chopped pieces and shortening (½ teaspoon per ½ cup) in 30 second increments until melted and smooth.

Step 17

Scoop melted chocolate into a plastic baggy or piping bag. Snip a tiny corner off of the baggy and drizzle in a zig zag motion over chocolate coated trees. Allow chocolate to set (about 5 minutes).

Step 18

Cover and store on countertop or in refrigerator for up to 7 days. Freeze for up to 3 months, but note that discoloration of the chocolate may occur. Defrost in the refrigerator before serving.