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Salted Peanut Butter No Bake Christmas Trees

Salted peanut butter no bake Christmas trees are shaped from a sweet, firm peanut butter and graham cracker dough, then dipped in green candy melts. Holiday sprinkles and flaky sea salt finish each chilled tree with a festive crunch.
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Prep Time 20 minutes
Chilling and setting 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the trees
  • 1 cup peanut butter creamy
  • 0.5 cup unsalted butter softened
  • 2.5 cups powdered sugar
  • 1 cup graham cracker crumbs fine
  • 0.25 tsp kosher salt
For the coating
  • 1 bag (12 oz) candy melts green
  • 0.33 cup holiday sprinkles
  • 0.5 tsp flaky sea salt

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Make the trees
  1. Line a rimmed 13x18-inch baking sheet with parchment paper.
  2. Stir the peanut butter and softened butter until smooth.
  3. Mix in the powdered sugar, graham cracker crumbs, and kosher salt until a thick dough forms.
  4. Divide the dough into 18 equal portions and shape each into a triangle about 2 1/2 inches tall and 1/2 inch thick, then arrange them on the baking sheet.
  5. Refrigerate for 45-60 minutes, until firm.
Coat and decorate
  1. Put the green candy melts in a medium microwave-safe bowl and microwave at 50% power in 30-second intervals, stirring after each, until smooth.
  2. Dip each tree in the melted candy, turning to coat, let the excess drip off, then return the trees to the lined baking sheet.
  3. Immediately sprinkle the trees with the holiday sprinkles and flaky sea salt while the coating is still wet.
  4. Refrigerate for 15-20 minutes, until the coating is set.

Notes

For a smooth coating, stir the candy melts after every 30-second interval and avoid overheating them. Store in an airtight container in the refrigerator for up to 1 week; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and vegan candy melts.