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Butter Christmas Trees Recipe

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3.9 from 88 reviews

Butter Christmas Trees are festive no-bake peanut butter bars topped with a smooth chocolate layer and decorated to look like Christmas trees using green icing and sprinkles. These bars combine crunchy pretzels, oats, and crispy rice cereal with a rich peanut butter and corn syrup base, finished with a chocolate-peanut butter topping, making them a perfect holiday treat that’s easy to prepare and fun to decorate.

  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings

Ingredients

Base

  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (170g) Karo Light Corn Syrup
  • 3/4 cup (190g) creamy peanut butter
  • 1/2 cup (60g) crushed pretzels (see notes for gluten-free option)
  • 1 cup (100g) quick oats
  • 2 cups (55g) crispy rice cereal

Chocolate Topping

  • 3/4 cup (130g) semisweet chocolate chips (regular or vegan)
  • 1/2 cup (125g) creamy peanut butter

Icing and Decoration

  • 1 cup (120g) powdered sugar
  • 1 1/2 tbsp milk (regular or plant-based)
  • 1-2 drops green gel food coloring
  • Sprinkles of choice

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine crushed pretzels, quick oats, and crispy rice cereal evenly to prepare the dry base mixture.
  2. Prepare Sugar Syrup: In a saucepan over medium heat, stir together the light brown sugar and corn syrup. Bring to a gentle boil and let it bubble for about 30 seconds to thicken the syrup.
  3. Add Peanut Butter to Syrup: Remove from heat and stir in 3/4 cup creamy peanut butter until fully incorporated into a smooth mixture.
  4. Combine with Dry Ingredients: Pour the peanut butter syrup into the bowl with the dry ingredients, stirring thoroughly to coat all components.
  5. Press into Pan: Transfer the mixture into a greased and parchment paper-lined 8×8 inch square baking dish. Press firmly and evenly into the corners for a compact base.
  6. Make Chocolate Topping: In a heat-safe bowl, microwave the chocolate chips and 1/2 cup peanut butter for 30 seconds, stir, then microwave for an additional 15-30 seconds until smooth.
  7. Spread Chocolate Layer: Pour the melted chocolate-peanut butter mixture over the base layer, spreading evenly. Tap the pan gently to smooth the topping.
  8. Chill to Set: Refrigerate the layered bars for 30 minutes to 1 hour until the chocolate topping is firm. Alternatively, freeze for 20 to 30 minutes to speed up setting.
  9. Remove and Slice: Lift the bars out of the pan using parchment overhang. Run a knife along the pan edges if necessary, then cut down the middle and slice each half into 5 triangular ‘trees’.
  10. Prepare Icing: Mix powdered sugar with milk until it reaches a glue-like consistency. Add green gel food coloring and stir well. Adjust thickness by adding milk 1 tsp at a time if needed.
  11. Decorate Trees: Transfer icing to a piping bag or a ziplock bag with a small snipped corner. Pipe zig zag lines over each triangle and sprinkle with desired sprinkles to mimic Christmas tree decorations.

Notes

  • For a gluten-free option, substitute crushed pretzels with gluten-free pretzels or omit and increase crispy rice cereal.
  • Use dairy-free chocolate chips and plant-based milk to make this recipe vegan.
  • Be sure to press the base mixture firmly into the pan to help the bars hold together when sliced.
  • Frozen bars are firmer and may need more careful slicing.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/butter-christmas-trees-recipe/