Chocolate Peanut Butter Christmas Trees

• 1 cup creamy peanut butter


• ¼ cup unsalted butter-melted


• 2 Tablespoons brown sugar


• 2 teaspoon vanilla extract


• ¼ teaspoon salt


• 2 cups powdered sugar


• 10–12 oz. chocolate chips or chocolate chopped in small
  pieces (I used half of semi-sweet and 
  half of milk chocolate )

1. Line 8 x 8 inch dish with parchment paper, leaving the paper
   overhang the sides so you can easily lift it later and set aside.


2. Then in a mixing bowl stir together peanut butter, melted
   butter, brown sugar vanilla and salt, until sugar dissolve. Next, gradually mix
   in powdered sugar.


3. Press the mixture into prepared dish. Smooth the top with
   spatula or simply press it with your palms to flatten into about ½ inch thick
   layer.


4. Place it in the freezer until firm enough for cutting.


5. When the mixture is firm enough, line a tray with parchment
   paper and set aside.


6. Using Christmas tree cookie cutter cut out the trees and
   place them on the tray. Place them in the freezer for 45-60 minutes until
   completely firm.


7. Then melt the chocolate and line another tray with parchment
   paper.


8. Using a fork, dip each tree into melted chocolate to cover
   completely. Gently tap the fork to drip of the excess of chocolate. (Since the
   peanut butter mixture softens really fast at the room temperature, I suggest
   you to take just a few trees at the time from the freezer, because it’s easier
   to work with the firm trees!!!) Place chocolate covered Christmas trees on the
   parchment paper lined tray. Refrigerate until chocolate has set.


9. Store in the fridge or freeze for longer storage.


10. I made 18 Christmas trees, but the number depends on the
    size of your cookie cutter. Mine was about 1 ¾ 
    x 2 ¼ inches. Don’t waste any batter, pick up leftovers, kneed, press
    with your palms and you will be able to cut out at least 2-3 more trees.

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