CHOCOLATE PEANUT BUTTER CHRISTMAS TREES RECIPES

Steps:

• Make space in your freezer for a baking sheet. Line baking sheet with parchment paper or paper towels, it's just for spills. Set aside. Place your candy molds on the lined baking sheet.
• Melt your chopped chocolate bar using a double boiler. I don't recommend using a microwave to melt chocolate because it changes the texture and can get tough.
• Using a small cookie scoop or teaspoon, drizzle melted chocolate into your candy molds. You should fill it up about 1/4 – 1/3 the way full. Again, depending on your peanut butter to chocolate ratio preference.
• Once you fill all your molds, bang the cookie sheet on the counter 5-10 times until all chocolate is flat in the mold. Place in freezer for 15 minutes.
• While chocolate is chilling, prepare peanut butter filling. In a stand mixer or using a hand mixer, add peanut butter, butter, and powdered sugar into a bowl and blend until combined. Add more peanut butter or more powdered sugar depending on flavor preference.
• Remove candy molds from freezer and add the peanut butter filling using a cookie scoop or teaspoon. You want to fill it to about 3/4 so you have room to top with more chocolate. Again, bang the cookie sheet on the counter 5-10 times until peanut butter has leveled off. Place in freezer for another 15 minutes.
• Remove from freezer and then fill the cups with remaining chocolate. If your chocolate isn't melted enough, just toss back on the double boiler for another minute or two to melt again. Once candy molds are filled, use a knife or offset spatula to smooth out. It's okay if it gets a little messy. Then, bang on the counter again until everything is level. Place in freezer one last time for at least 15 minutes
• Remove from candy molds and enjoy at room temperature or store in a baggie to keep in the freezer and enjoy nice and chilly!

Steps:

• Heat oven to 350°F. In medium bowl, break up cookie dough. Knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Stir in peanut butter cup candies.
• On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 4-inch Christmas tree-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
• Bake 8 to 10 minutes or until set and edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
• Spread thin layer of chocolate frosting on each cookie. In small bowl, mix white frosting and food color. Spoon frosting into decorating bag fitted with small plain tip. Pipe green frosting onto cookies. Add white candy sprinkles to look like snow on branches. Decorate with snowflake sprinkles. Store between sheets of waxed paper in tightly covered container at room temperature.