Peanut Butter Cup Trees make an adorable place setter on your table as well as a great after dinner treat. The whole family will have fun making their own.
I always have fun over the Holidays. We get to visit friends, and I bake, which as you may know, I love! This year I decided not to make as much because it seems like we toss quite a bit of it after the holidays. Heaven knows John and I don’t need to be grazing on sweets for days and days! But, when I saw these cute little “Peanut Butter Cup Trees”, I couldn’t resist. I’m thinking they will look adorable on my Christmas dinner table.
Each year I fill three glass containers with colorful candy. It makes a pretty decoration, and an easy treat. When I went shopping for the candy that I needed to fill my containers with…I decided that I would also pick up the peanut butter cups needed to make the trees. Who knew that Reese’s made so darned many peanut butter cup sizes? I am sure that the woman that checked me out thought I had a serious problem with sweets!
Wouldn’t this be a fun activity to do with the kids? They can make their own table place setter and show off their work of art on the dinner table. Make sure you have plenty because the biggest problem is not eating more than what you need for the trees!
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- 24 Reese's peanut butter cup miniatures from a 12 oz bag
- 12 standard-size Reese's peanut butter cups .75 oz each
- 12 snack-size Reese's peanut butter cups .55 oz each
- 12 Reese's peanut butter cup minis from an 8 oz bag
- 12 small candy stars or topper of your choice Sprinkles of your choice
- 1 cup Royal icing
- 16 oz powdered sugar
- 3 tablespoons egg whites such as Just Whites
- 6 tablespoons warm water
Combine ingredients in a large mixing bowl. Beat with an electric mixer on medium speed until smooth and fluffy, about 5 minutes. Add additional water to thin. Keep covered until ready to use. I use a wet paper towel but you could also cover with plastic wrap.
Refrigerate the peanut butter cups for 15 minutes to chill. This helps to prevent damage when removing the candy papers.
Spoon Royal icing into a ziplock or pastry bag. Press out excess air. Line a cookie sheet with wax paper. Unwrap peanut butter cups and line up the various sizes on the sheet.
Snip a small tip from the icing bag. Place a miniature peanut butter cup bottom side up on your work surface. I used another lined cookie sheet for my work surface. It helped keep my sprinkles from going every which way, and I could just pick up the wax paper between trees and pour the sprinkles back into their bottle. Pipe a dot of royal frosting on top and attach one standard-size cup bottom side up.
Pipe half loops to resemble snow, and add sprinkles. Add a dot of royal frosting and then add the snack sized peanut butter cup and repeat with icing, stacking with a second miniature cup and finishing with a mini cup. Attach a star (or topper of your choice) to the top with royal frosting.
Repeat 11 more times. Store in a covered container in a cool place.
Recipe adapted from Family Circle December 2014 issue.
I hope you enjoy your Christmas. I wish you and your family peace and love.