PREPARATION :

1. In the beginning, line 8 x 8 inch dish with parchment paper, and leave the paper overhang the sides to easily lift it later; set aside.

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

3. Afterwrads, you’ll want to press the mixture into prepared dish, smoothing the top with spatula or simply press it with your palms so to flatten into about ½ inch thick layer.

4. Make sure to place it in the freezer until firm enough for cutting.

5. Now that the mixture is firm enough, you can line a tray with parchment paper; set aside.

6. Then, using Christmas tree cookie cutter, ct out the trees and place them on the tray. Immediately place them in the freezer for 45-60 mins, or until completely firm.

7. At this point, you should melt the chocolate and line another tray with parchment paper.

8. Once done, dip each tree into melted chocolate with a fork to cover completely. And please tap the fork gently to drip of the excess of chocolate. (The trick is to take just a few trees at the time from the freezer, beacause the peanut butter mixture softens really fast at the room temperature, which make it easier to work with the firm trees!!!)

9. The chocolate covered Christmas trees should be placed on the parchment paper lined tray and refrigerate until chocolate has set.

10. All that need to be done now is to store in the fridge or freeze for longer storage.

Recipe Notes :

The number of Christmas trees you’ll made depends on the size of your cookie cutter. I made 18 since mine was about 1 ¾ x 2 ¼ inches. One more thing, instead of wasting batter, you may pick up leftovers, kneed, press with your palme; end result is you will be able to cut out at least 2-3 more trees.