Ingredients

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

3/4 cup (130g) semisweet chocolate chips (regular or vegan)

1/2 cup (125g) creamy peanut butter

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

Step 1: In a large bowl, combine the crushed pretzels, quick oats, and crispy rice cereal. Set aside.

Step 2: In a saucepan over medium heat, mix together the corn syrup and brown sugar. Stir continuously until the mixture begins to bubble. Let it bubble for about 30 seconds, then remove from heat and stir in 3/4 cup peanut butter until smooth.

Step 3: Pour the peanut butter mixture into the bowl with the cereal mixture. Stir well to evenly coat all ingredients.

Step 4: Press the mixture firmly into an 8×8 inch square baking dish that is greased and lined with parchment paper, allowing the paper to hang over the edges for easy removal. Make sure to press into all corners.

Step 5: For the chocolate topping, place the chocolate chips and 1/2 cup peanut butter in a heat-safe bowl. Microwave for 30 seconds, stir, then microwave for another 15-30 seconds until the mixture is smooth.

Step 6: Pour the chocolate mixture evenly over the peanut butter layer and spread gently. Tap the pan lightly to level the topping.

Step 7: Refrigerate the bars for 30 minutes to 1 hour to set. To speed up the process, freeze for 20 to 30 minutes, but note that frozen bars may be firmer to slice.

Step 8: Once set, use the parchment paper to lift the bars from the pan. Run a knife along the sides without parchment if needed to loosen.

Step 9: Cut the bars in half lengthwise, then slice each half into 5 triangles to form tree shapes.

Step 10: To make the green icing, mix powdered sugar and milk until the texture is like glue. Add green gel food coloring and adjust consistency with extra milk 1 teaspoon at a time if needed.

Step 11: Fill a piping bag fitted with a small round tip (or a ziplock bag with a small corner snipped) with the icing. Pipe zigzag lines onto the peanut butter trees and decorate with sprinkles.

Step 12: Enjoy your festive, salty-sweet peanut butter Christmas trees!

Tips & Variations

Use gluten-free pretzels to make this recipe gluten-free.

Swap semisweet chocolate chips for vegan or dairy-free versions to suit dietary needs.

If you prefer a crunchier texture, lightly toast the quick oats before mixing.

For extra holiday flair, add crushed candy canes or colored sugar sprinkles on top.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used, but the texture may be slightly different and the mixture might be less smooth. Stir well before using to incorporate the natural oils.

How do I get the icing consistency just right?

The icing should be thick enough to hold its shape but still pipe smoothly. Start with 1 1/2 tablespoons of milk and add more a teaspoon at a time if needed. The goal is a glue-like consistency that doesn’t drip too much.