Description
These festive Salted Peanut Butter Christmas Trees are a delightful no-bake treat combining the rich flavors of creamy peanut butter, crunchy pretzels, oats, and crispy rice cereal. Topped with a smooth chocolate glaze and decorated with vibrant green icing and sprinkles, they’re perfect for holiday celebrations and easy to make with simple ingredients.
Ingredients
Scale
Peanut Butter 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 (use gluten-free pretzels for GF 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 & 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
- Combine Dry Ingredients: In a large bowl, mix together the crushed pretzels, quick oats, and crispy rice cereal thoroughly to create your crunchy base.
- Prepare Syrup Mixture: In a saucepan over medium heat, combine the light brown sugar and Karo Light Corn Syrup. Stir consistently until the mixture begins to bubble, then allow bubbling for about 30 seconds to thicken slightly. Remove from heat and immediately stir in 3/4 cup of creamy peanut butter until smooth.
- Mix with Dry Ingredients: Pour the warm peanut butter syrup over the cereal mixture in the bowl. Stir thoroughly until all dry ingredients are coated evenly.
- Press into Pan: Transfer the mixture into a greased and parchment-lined 8×8 inch square baking dish. Press firmly into all corners and edges using the back of a spoon or your hands to compact the mixture evenly.
- Make Chocolate Topping: Place the semisweet chocolate chips and 1/2 cup creamy peanut butter in a heat-safe bowl. Microwave for 30 seconds, stir, then microwave again in 15-30 second bursts until the mixture is smooth and fully combined.
- Spread Chocolate Layer: Pour the chocolate topping evenly over the peanut butter base layer, smoothing the surface with a spatula. Gently shake and tap the pan to level the topping.
- Chill to Set: Refrigerate the bars for 30 minutes up to 1 hour until firm. To speed up the process, freeze for 20 to 30 minutes, noting that frozen bars are firmer and require more effort to slice.
- Remove and Slice: Lift the set bars out of the pan using the parchment paper edges. If necessary, run a knife along the sides opposite to the parchment paper to loosen. Cut the bars in half, then slice each half into 5 triangle shapes to resemble Christmas trees.
- Prepare Icing: In a small bowl, mix powdered sugar with 1 1/2 tbsp milk until the mixture resembles glue. Add 1-2 drops of green gel food coloring and stir well. If icing is too thick, add milk 1 teaspoon at a time until desired consistency is reached.
- Decorate Trees: Transfer the green icing into a piping bag fitted with a small round tip or a ziplock bag with a small corner cut off. Pipe zigzag lines across each peanut butter tree and decorate with your choice of sprinkles. Serve and enjoy your festive treat!
Notes
- To make this recipe gluten-free, substitute the crushed pretzels with gluten-free pretzels.
- Use vegan chocolate chips and plant-based milk to make this recipe vegan-friendly.
- Press the mixture firmly into the pan to ensure the bars hold together well when sliced.
- For easier slicing, let the bars come to room temperature for a few minutes after freezing before cutting.
- Store bars in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: peanut butter Christmas trees, no bake holiday treats, peanut butter bars, festive desserts, holiday snacks, chocolate peanut butter bars
