Salted Peanut Butter Christmas Trees – No-Bake, Easy & Adorable!

Name: Salted Peanut Butter Christmas Trees
Total Time: 1 hour 15 minutes (includes 1 hour chill time)
Active Time: 15 minutes
Intensity: Very Easy
Yield: 12-14 trees
Lasts: Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 1 month.

A Festive Tradition in the Making

Capture the magic of the season without ever turning on your oven! These charming Salted Peanut Butter Christmas Trees are the perfect fusion of nostalgic flavor and holiday cheer. Imagine the beloved taste of a classic peanut butter ball—creamy, sweet, and rich—transformed into a festive conifer, then dipped in smooth chocolate and adorned with playful sprinkles. A delicate flake of sea salt is the crowning touch, cutting through the sweetness and making these treats utterly irresistible. They are the ideal project for a cozy family baking day, a delightful homemade gift for neighbors, or a show-stopping addition to your holiday cookie tray.

Ingredients

For the Peanut Butter Tree Centers

1 cup (260g) smooth, creamy peanut butter (not natural/oily style)
6 tablespoons (85g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
⅛ teaspoon fine sea salt
2 ½ cups (300g) powdered sugar (confectioners’ sugar), sifted

For the Coating & Decoration

10 oz (285g) high-quality white chocolate baking bars or chips
1 teaspoon coconut oil (optional, for a smoother dip)
Green sanding sugar or sparkling sugar
Assorted round sprinkles, nonpareils, or small stars for “ornaments”
Flaky sea salt (such as Maldon), for finishing
Optional: 2 oz (55g) dark or semi-sweet chocolate, melted, for creating “trunks”

Special Equipment

Small (1-tablespoon) cookie scoop
Parchment paper or a silicone baking mat
Baking sheet
Small, microwave-safe bowls for melting chocolate
Fork or dipping tool
Toothpicks

Step-by-Step Instructions

Step 1: Create the Peanut Butter Dough

In a large mixing bowl, combine the creamy peanut butter, softened butter, vanilla extract, and fine sea salt. Using a hand mixer or a sturdy wooden spoon, beat the mixture on medium speed until it is completely smooth and well-blended, about 1-2 minutes.

Gradually add the sifted powdered sugar, about ½ cup at a time, mixing on low speed until incorporated. After the final addition, the mixture will become thick and may be crumbly. Use clean hands to knead the dough directly in the bowl until it comes together into a smooth, pliable ball that is no longer sticky. If it feels too dry and won’t hold together, add peanut butter ½ teaspoon at a time. If it’s too sticky, add powdered sugar 1 tablespoon at a time.

Step 2: Shape the Trees

Line a baking sheet with parchment paper. Using your 1-tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball between your palms.

Place a ball on the prepared sheet. Gently shape it into a cone by rolling one end between your fingers to create a point, while keeping the base wider and flat. Press lightly to create a stable bottom. Repeat with all dough portions, spacing them slightly apart on the tray.

Place the entire baking sheet in the freezer for 30 minutes. This crucial step firms up the trees, making them much easier to dip in chocolate without losing their shape.

Step 3: Prepare the Chocolate & Coatings

While the trees chill, prepare your decorations. Place the green sanding sugar in a shallow bowl. Have your assorted sprinkles ready in another bowl.
Break or chop the white chocolate into small, even pieces and place it in a clean, dry, microwave-safe bowl. Add the coconut oil (if using—this helps create a thinner, smoother coating).

Melt in the microwave in 20-second bursts, stirring vigorously between each burst, until the chocolate is completely smooth and fluid. Do not overheat. Alternatively, you can melt it using a double boiler on the stovetop.

Step 4: Dip & Decorate the Trees

Remove the tray of peanut butter trees from the freezer. Working with one tree at a time, carefully insert a toothpick into the flat base. Dip the tree into the melted white chocolate, swirling to coat completely. Let the excess drip back into the bowl for a moment.

Hold the dipped tree over the bowl of green sugar and use a dry spoon to gently sprinkle the sugar all over the wet chocolate to coat. You can also roll it lightly if you prefer. Place the tree back on the parchment-lined sheet.

Immediately, while the chocolate is still wet, decorate with your sprinkle “ornaments.” Use a toothpick to place them precisely if needed. Finally, add a single, tiny flake of flaky sea salt to the very tip of the tree as a “star” or “topper.”
Repeat with all trees, re-warming the chocolate briefly if it begins to thicken. Remove the toothpicks before the chocolate fully sets (you can smooth over the small hole with a fingertip).

Step 5: The Finishing Touch (Optional)

For a more realistic look, melt the optional dark chocolate. Using a fork or a small piping bag, drizzle a small amount onto the flat base of each set tree to create a little “tree trunk.” You can also use this chocolate to draw on a garland or tinsel!

Allow the chocolate to set completely at room temperature, or place the tray in the refrigerator for 15 minutes to speed up the process.

Chef’s Notes & Variations

Peanut Butter Note: Using a standard shelf-stable peanut butter (like Jif or Skippy) is key for the right texture. Natural peanut butters often separate and will result in a greasy, crumbly dough.
Gluten-Free: This recipe is naturally gluten-free. Just ensure your powdered sugar and all other ingredients are certified GF.
Allergy-Friendly Swap: For a nut-free version, use sunflower seed butter! The dough will have a similar texture and a delicious, slightly earthy flavor.
Gifting Tip: Place finished trees in small, festive paper candy cups and pack them in a decorative box or tin lined with parchment. They make a wonderful homemade gift!

Nutrition Information (Per Tree, 1 of 14)