The very first time I made these Salted Peanut Butter Christmas Trees, I remember standing in my kitchen with holiday music playing, breathing in the cozy smell of peanut butter, butter, and vanilla mixing together. As the chocolate melted and the caramel softened, the whole space felt warm and festive, like a little workshop of sweets. When I finally cut the chilled bars into tree shapes and sprinkled them with tiny white and green sprinkles, I couldn’t stop smiling—they looked whimsical, tasted decadent, and instantly became a Christmas tradition for me.
Why You’ll Love This Recipe
You’ll love this recipe because it takes everything magical about peanut butter bars, salted caramel, and chocolate—and transforms them into adorable Christmas tree treats that look bakery-perfect but are shockingly easy to make at home.
Ingredients
Peanut Butter Base
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 2 cups graham cracker crumbs
Caramel Layer
- 1 (14-oz) bag soft caramels
- 2 tablespoons heavy cream
- ½ teaspoon flaky sea salt
Chocolate Layer
- 2 cups semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Decorations
- Green sprinkles
- White nonpareils
- Additional flaky sea salt (optional)
One thing I appreciate about this ingredient lineup is how customizable it is. If you prefer a crunchier texture, you can use chunky peanut butter instead of creamy. The graham cracker crumbs help bind the peanut butter layer and add a subtle toasted flavor you don’t want to skip. For the caramel, any soft caramel candy works beautifully—just avoid hard caramels since they don’t melt as smoothly. And while semi-sweet chocolate is classic, milk chocolate or dark chocolate are equally delicious depending on your preference.
Equipment Needed
- 9×13 baking pan
- Parchment paper
- Microwave-safe bowls
- Rubber spatula
- Saucepan (optional if melting caramel on stovetop)
- Sharp knife
- Christmas tree cookie cutter (optional but helpful)
I like lining my baking dish with parchment because it guarantees the bars lift out cleanly without sticking to the pan. A spatula helps spread each layer evenly, especially the chocolate layer which tends to set quickly. You can melt the caramel on the stovetop or in the microwave—whichever feels easier. And while a cookie cutter gives perfect, uniform Christmas tree shapes, I’ve hand-cut them many times with a sharp knife, and they turn out adorable either way.
Step-by-Step Instructions
When I begin this recipe, I always start with the peanut butter base because it sets the tone for the entire dessert. I cream together the butter and peanut butter until they blend into a smooth, luscious mixture. The warmth of the peanut butter and the richness of the butter smell comforting in a way that instantly reminds me of holiday baking afternoons. Then I add the powdered sugar, vanilla, and graham cracker crumbs. The mixture becomes thick, almost dough-like, and very easy to press into the pan. I always use my hands at the end to make sure the layer is even—you can feel where the edges need adjusting better than you can see it.(See the next page below to continue…)