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Salted Peanut Butter No Bake Christmas Trees

Salted Peanut Butter No Bake Christmas Trees - featured image
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Festive and fun no-bake treats with a crunchy peanut butter base, rich chocolate topping, and whimsical green icing.

Ingredients

Scale
  • 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
  • 1 cup (100g) quick oats
  • 2 cups (55g) crispy rice cereal
  • 3/4 cup (130g) semisweet chocolate chips (reg or vegan)
  • 1/2 cup (125g) creamy peanut butter
  • 1 cup (120g) powdered sugar
  • 1 1/2 tbsp milk (reg or plant-based)
  • 1-2 drops green gel food coloring
  • Sprinkles of choice

Instructions

  1. Combine the crushed pretzels, quick oats, and crispy rice cereal in a large bowl.
  2. Set the bowl aside.
  3. Mix together the corn syrup and brown sugar in a saucepan over medium heat.
  4. Continue to mix until the mixture starts to bubble.
  5. Allow it to bubble for about 30 seconds.
  6. Remove the saucepan from the heat.
  7. Add the 3/4 cup (190g) creamy peanut butter to the saucepan.
  8. Stir until the peanut butter is fully incorporated and smooth.
  9. Pour the warm peanut butter mixture into the bowl with the cereal mixture.
  10. Stir thoroughly to coat all the dry ingredients.
  11. Grease an 8×8 inch square baking dish.
  12. Line the dish with parchment paper, allowing the paper to hang over the edges.
  13. Press the peanut butter mixture firmly and evenly into the prepared baking dish.
  14. Ensure the mixture reaches all corners of the pan.
  15. Add the chocolate chips and 1/2 cup (125g) creamy peanut butter to a heat-safe bowl.
  16. Microwave for 30 seconds.
  17. Stir the mixture.
  18. Continue to microwave for another 15-30 seconds, stirring until smooth.
  19. Pour the melted chocolate topping over the peanut butter layer in the baking dish.
  20. Spread the chocolate topping evenly.
  21. Give the pan a gentle shake and tap to level out the topping.
  22. Place the pan into the refrigerator for 30 minutes to 1 hour to set.
  23. Alternatively, freeze for 20 to 30 minutes to speed up setting.
  24. Once set, remove the bars from the pan using the parchment paper overhangs.
  25. Run a knife along the two sides opposite the parchment paper if needed.
  26. Make one cut right down the middle of the large bar.
  27. Slice each half into 5 triangles to form Christmas tree shapes.
  28. To make the icing, mix together the powdered sugar and milk in a small bowl.
  29. Stir until the mixture resembles the texture and consistency of thick glue.
  30. Add 1-2 drops of green gel food coloring.
  31. Mix until the desired green color is achieved.
  32. If the icing is too thick, add 1 teaspoon of milk at a time until the correct consistency is reached.
  33. Transfer the icing to a piping bag fitted with a small round tip, or use a ziplock bag with a small corner snipped off.
  34. Pipe zig-zag lines onto each Christmas tree to resemble garland.
  35. Top with your choice of sprinkles.
  36. Serve and enjoy!

Notes

Ensure all ingredients are measured accurately for best results.
Press the peanut butter base very firmly into the pan for stability.
Allow ample time for the bars to set in the refrigerator for clean cuts.
For gluten-free, use certified gluten-free pretzels and crispy rice cereal.

Find it online: https://homecookstudio.com/salted-peanut-butter-no-bake-christmas-trees/