Peanut Butter Cup Christmas Trees
These peanut butter cup Christmas trees are playful and genuinely easy to assemble. Candy stacks form the tree, icing adds the garland and sprinkles bring the sparkle.
Servings: 12 trees
Ingredients
- 6 Ounces chocolate almond bark
- 12 mini peanut butter cups unwrapped
- 12 peanut butter cups unwrapped
- 12 Hershey Kisses unwrapped
For Garlands and Details
Instructions
- Place chocolate almond bark in a microwave-safe bowl and microwave according to the package directions, stirring until smooth and glossy.
- Set all the Reese’s peanut butter cups on a parchment-lined baking sheet, keeping them close together for quick assembly.
- Use a toothpick or small spoon to dab the melted almond bark onto the top center of 1 mini Reese’s peanut butter cup, then gently press 1 original Reese’s peanut butter cup on top.
- Hold for 5 to 10 seconds until it begins to set.
- Dab more melted almond bark onto the top center of the newly stacked cup, then add 1 mini Reese’s peanut butter cup on top.
- Hold gently until secure.
- Add a small dab of melted almond bark to the top center of the mini Reese’s cup and place a Hershey’s Kiss on top to form the tree’s point.
- Hold until stable.
- Dip the back of 1 star sprinkle into a tiny amount of melted almond bark, then press it onto the tip of the Hershey’s Kiss.
- Allow to rest for 10 minutes so the “glue” firms.
- Using decorating icing, pipe a loose swirl around the stacked candies to resemble holiday garland, allowing it to wrap from top to bottom gently.
- Before the icing sets, sprinkle holiday nonpareils over the icing so they stick and look like colorful ornaments.
- Allow the trees to sit at room temperature for 10 minutes to firm the icing so the layers stay secure when moving them.
Notes
Stage ingredients: Unwrap everything before melting so stacks go together smoothly.
Keep it fluid: If the chocolate thickens, warm briefly and stir until silky again.
Light pressure: Press gently so edges don’t crack and the layers stay even.
Neat lines: Slightly cool icing if the room is warm, to help control the swirl.
Keep it fluid: If the chocolate thickens, warm briefly and stir until silky again.
Light pressure: Press gently so edges don’t crack and the layers stay even.
Neat lines: Slightly cool icing if the room is warm, to help control the swirl.
Nutrition
Calories: 227kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 94mg | Potassium: 82mg | Fiber: 1g | Sugar: 24g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.3mg
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