These Salted Peanut Butter No Bake Christmas Trees are the kind of festive treat that brings everyone into the kitchen. They’re creamy, a little crunchy, and so fun to decorate with sprinkles and a tiny star on top. Make a batch for gifting or for a cozy night in with cocoa.
No-Bake Peanut Butter Trees
Equipment
- 1 Mixing Bowl
- 1 Electric Mixer (optional)
- 1 Spatula
- 1 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Heat-safe bowl for melting coating
- 1 Spoon or fork for dipping and decorating
Ingredients
Peanut Butter Dough
- 1.5 cup creamy salted peanut butter
- 0.5 cup unsalted butter softened
- 2.5 cup powdered sugar
- 1 cup graham cracker crumbs
- 0.5 tsp fine sea salt
Coating & Decor
- 16 oz white chocolate or green candy melts
- 2 tsp coconut oil to smooth the coating
- 1 tsp alcohol-free vanilla extract optional
- 24 sticks mini pretzel sticks optional tree trunks
- 0.33 cup sprinkles plus 24 star sprinkles for tops
- 1 tsp flaky sea salt for finishing
Instructions
Make the Peanut Butter Dough
- In a bowl, beat peanut butter and softened butter until creamy. Add powdered sugar, graham cracker crumbs, and fine sea salt. Mix until a soft, moldable dough forms that doesn’t stick to your hands.
- Cover and refrigerate 20 to 30 minutes until slightly firm. This makes shaping clean and easy.
- Scoop about 1 to 1.5 tablespoons of dough and roll into a ball. Press into a cone shape, flattening the base so it stands. If using pretzel trunks, gently insert one into the base. Set on a parchment-lined tray. Repeat with remaining dough, then chill 15 minutes.
Coat and Decorate
- In a heat-safe bowl, melt white chocolate with 1 to 2 teaspoons coconut oil in short bursts, stirring until smooth. Tint with oil-based green coloring and stir in alcohol-free vanilla, if using.
- Hold each chilled tree by the top and spoon or dip to coat, letting excess drip off. Set on parchment and add sprinkles right away. Place a star sprinkle on top. Sprinkle a tiny pinch of flaky salt for a sweet-salty finish.
- Chill 10 to 15 minutes until the coating is firm. Arrange on a platter and enjoy.
Notes
Why You’ll Love This Treat
- Playful, festive shape that looks great on a cookie tray.
- No oven needed, just simple mixing, shaping, and dipping.
- Perfect balance of salty peanut butter and sweet chocolate.
- Kid-friendly project with easy steps and lots of room for creativity.
- Make ahead and freezer friendly for a stress-free holiday week.
This Treat Ingredients & Substitutions
- Creamy salted peanut butter: Use the good, smooth kind. Natural peanut butter works; just stir well. If using unsalted, add a pinch more sea salt.
- Unsalted butter: Softened for easy mixing. Swap with refined coconut oil for a dairy-free option.
- Powdered sugar: Sweetens and firms the dough. Adjust to taste for stiffer or softer trees.
- Graham cracker crumbs: Add structure and a light crunch. Substitute oat flour or almond flour for a different texture.
- Fine sea salt + flaky sea salt: Fine salt seasons the dough, flaky salt finishes the tops.
- White chocolate or green candy melts: For the tree coating. If using white chocolate, add oil-based green coloring.
- Coconut oil: Just a teaspoon or two to smooth the melted coating.
- Alcohol-free vanilla extract: Optional for aroma.
- Mini pretzel sticks: Optional tree trunks for a cute touch.
- Sprinkles and star sprinkles: Decor for the trees. Choose your favorite shapes and colors.
Step-by-Step Instructions to Make This Treat
1. Mix the peanut butter dough
In a bowl, beat peanut butter and softened butter until creamy. Add powdered sugar, graham cracker crumbs, and fine sea salt. Mix until a soft, moldable dough forms that doesn’t stick to your hands.
2. Chill the dough
Cover and refrigerate 20 to 30 minutes until slightly firm. This makes shaping clean and easy.
3. Shape the trees
Scoop about 1 to 1.5 tablespoons of dough and roll into a ball. Press into a cone shape, flattening the base so it stands. If using pretzel trunks, gently insert one into the base. Set on a parchment-lined tray. Repeat with remaining dough, then chill 15 minutes.
4. Melt and tint the coating
In a heat-safe bowl, melt white chocolate with 1 to 2 teaspoons coconut oil in short bursts, stirring until smooth. Tint with oil-based green coloring and stir in alcohol-free vanilla, if using.
5. Dip and decorate
Hold each chilled tree by the top and spoon or dip to coat, letting excess drip off. Set on parchment and add sprinkles right away. Place a star sprinkle on top. Sprinkle a tiny pinch of flaky salt for that irresistible sweet-salty finish.
6. Set and serve
Chill 10 to 15 minutes until the coating is firm. Arrange on a platter and enjoy.
Tips for Success
- Adjust texture: If dough feels sticky, add a bit more crumbs or powdered sugar. If crumbly, work in a teaspoon of peanut butter at a time.
- Color the coating with oil-based color to prevent seizing. Gel or liquid water-based dyes can cause clumping in chocolate.
- Work in batches: Keep half the trees chilled while you coat the first half.
- Decorate fast: Add sprinkles while the chocolate is still wet so they adhere.
- Neat bases: Trim any chocolate “feet” with a paring knife once set for clean edges.
Variations of This Treat
- Dark chocolate trees: Dip in dark or milk chocolate, then drizzle with green-tinted white chocolate.
- Pistachio crunch: Roll the freshly dipped trees in finely chopped pistachios for color and texture.
- Rice cereal crunch: Fold a handful of crisp rice cereal into the dough.
- Nut-free twist: Use sunflower seed butter in place of peanut butter, adding extra powdered sugar if it’s very loose.
- Mint-kissed: Add a drop or two of peppermint oil to the coating for a wintery note.
Serving Suggestions: What to Pair with This Treat
- Hot cocoa topped with whipped cream and crushed candy cane.
- Coffee or chai for a cozy, spiced contrast.
- A fruit platter with clementines, berries, and grapes for a fresh bite.
- A salty snack board with pretzels and roasted nuts to balance the sweetness.
Storage & Reheating Instructions
- Refrigerator: Store in an airtight container up to 1 week. Layer with parchment to protect decorations.
- Freezer: Freeze up to 2 months. Thaw in the fridge for best texture, then bring to room temperature for 10 to 15 minutes.
- No reheating needed: If the coating feels too firm, simply let the trees rest at room temp until pleasantly soft.
Memories Made Around the Table
There is something magical about lining up little green trees and letting everyone add a star. The quiet hum of holiday music, the clink of sprinkles, the first bite that makes you smile a bit bigger than you expected. These small moments become the stories we tell next year.
FAQs
Can I use natural peanut butter? Yes. Stir it very well so the oil is fully incorporated. If the dough is too soft, add more graham crumbs or powdered sugar until it holds its shape.
How do I color chocolate without it seizing? Use oil-based candy color or choose green candy melts. Avoid water-based dyes in melted chocolate.
Can I make these ahead? Absolutely. Make and decorate up to 3 days in advance and refrigerate, or freeze for longer storage.
What if I do not have pretzel sticks? Skip them. The trees stand on their own when you flatten the base slightly.
Final Thoughts
These Salted Peanut Butter No Bake Christmas Trees deliver big holiday charm with very little effort. Mix, shape, dip, and let the season shine one sweet bite at a time.