Peanut Butter Cup Christmas Trees

Welcome to the National Peanut Butter Cup Forest … the sweetest forest in the land ;)  Just imagine … a forest filled with Reese’s Peanut Butter Cup Christmas Trees!  Yes, this is a totally edible forest … a chocolate and peanut butter lover’s dream …

Peanut Butter Cup Christmas Tree

If my hubby got lost in this forest, he would eat his way out … or in!

Anyway, I’m sure you see how super simple … easy peasy … these are to make.  I spent more time unwrapping candies than assembling the trees!

Here are the few items you will need … peanut butter cups (snack & miniature sizes), chocolate kisses, white chocolate (or candy melts) and white non-pariels …

candy christmas trees

Melt the white chocolate (this will be the “glue” that holds each layer together) and put it in a squeeze bottle or ziptop bag with a tiny cut off corner.

Set up an assembly line …

  • Tree trunk – upside down miniature PB cup – white chocolate “glue”
  • 1st layer – upside down snack size PB cup – drizzle white chocolate around the edges & sprinkle with non-pariels
  • 2nd layer – upside down miniature PB cup – repeat drizzle & sprinkle
  • 3rd layer – chocolate kiss – repeat drizzle & sprinkle

Each tree requires … 2 miniature PB cups, 1 snack size PB cup & 1 chocolate kiss

Easy candy trees

Can you believe how easy that was?

Reese's Peanut Butter Cup Christmas Trees

Oh … do you want to know who won the giveaway?  The lucky winner is # 4 – Bam’s Kitchen (Bobbi)!!!  Congratulations! 

Bobbi, please contact me ( with your mailing address so that I may mail your goodies.

P. S.  Did you read all the comments that were left for the giveaway entry?  WOW … I am so impressed!  There is going to a lot of baking going on in the next few weeks :)

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Inside Out PB Cup Pie

The name … Inside Out Peanut Butter Cup Pie … translation – peanut butter on the outside and chocolate on the inside … like a Reese’s Peanut Butter Cup turned inside out!

Yes … peanut butter crust …

chocolate ganache filling …

and creamy peanut butter on top …

I have been promising the hubby for sometime that I would make a peanut butter and chocolate pie … of course, he kept reminding me about it.  A few weeks ago, I hid … under lock and key … some Nutter Butter cookies while I was making the Nutter Butter Acorns.  All of the other ingredients were in the fridge and pantry … finally, time to make the pie!

Let me give credit to the other recipes that I used for reference … Chocolate  Peanut Butter Pie from Ree Drummond and Peanut Butter Cup Pie from Lauren Wiesenthal.

The recipe is pretty simple … this is all that you will need … creamy peanut butter, Nutter Butter cookies, heavy cream, powdered sugar, cream cheese, butter, semi-sweet chocolate chips, peanut butter cups (garnish)


  • 22 Nutter Butter cookies
  • 6 tablespoons butter, melted
  • 1-1/4 cups powdered sugar, divided
  • 16 fluid ounces heavy cream, divided
  • 6 ounces (1 cup) semi-sweet chocolate chips
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, room temperature (I used light)
  • Reese’s Peanut Butter Cups
  • Use a 9-inch deep dish or 10-inch pie pan
  1. Chill the medium bowl and beaters (that you will use later) for making whipped cream.
  2. Make the crust – Place the cookies in a food processor and pulse until they are crumbs.  Add the melted butter and pulse for 20 seconds, scrape the sides, pulse for 10 more seconds.  If you don’t have a food processor, try using a ziptop bag and rolling-pin.  Place the crumb mixture in the pie pan, use your fingers or back of spoon to press the crumbs on the bottom and sides evenly.  Chill while you make the ganache.
  3. Make the chocolate ganache – Place the chocolate chips in a small/medium  heatproof bowl, set aside.  Pour 6 fluid ounces (3/4 cup) of the cream into a small saucepan, return remaining cream to the refrigerator.  Bring cream to a simmer, stirring occasionally.  Pour the hot cream over the chocolate chips and let it stand for two minutes.  Stir until smooth.  Remove crust from the fridge, pour chocolate ganache into the crust and gently spread evenly.  Chill until set (at least 15 minutes).
  4. Make whipped cream – Pour remaining cream into chilled bowl, add 1/4 cup powdered sugar and beat until peaks form, scraping sides of bowl as needed.  Set 1 cup aside for peanut butter filling.  Refrigerate remaining for garnish.
  5. Make peanut butter filling – Use an electric mixer fitted with paddle attachment.  Beat peanut butter and cream cheese until smooth.  Add remaining 1 cup powdered sugar and beat until smooth, add 1 cup of the prepared whipped cream and beat until combined.  Pour over (firmed) ganache and spread evenly.  Chill 1-2 hours before serving.
  6. Garnish with remaining whipped cream and peanut butter cup candy.  Makes 12 servings.

I have enter this pie recipe in Tidy Mom’s Love the Pie Party.  Visit Tidy Mom and you will see so many amazing pies!

  “Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range

For entertainment purposes – family opinions …

  • Son #3 says – the crust is amazing and compared it to a peanut butter cheesecake :) … he’s beginning to sound like a food critic ;)

  • Hubby says he liked it … that’s not a surprise, it is made with peanut butter & chocolate ;)

  • Son #2 says he liked it  …  that’s a miracle!  he very rarely says that!  he usually enjoys tormenting me!  ;)

 Do you like peanut butter and chocolate?  I ♥ your comments!

Thanksgiving Ideas …

Do you know what you are making for Thanksgiving dessert?   Here are a few ideas from last year …

These Pecan Pie Cupcakes have been a popular item lately.  I didn’t originally think about them for Thanksgiving … I may be making them this year …

Cupcakes are always a hit … how about Turkey Cupcakes

Or maybe Cornucopia Cupcakes

Everyone could have their own turkey leg with these Cake Pops

These Marshmallow Pilgrim Hats on sticks are easy to serve …

Do you remember these Sweet Acorns from last year …

Or do you like the Nutter Butter Acorns that I made this year …

For more ideas … just click on the Thanksgiving or Fall Category to the right.





Nutter Butter Acorns … new and improved!

nutter butter acorns -

I have always been fond of acorns.

My family has always been fond of peanut butter and chocolate.

Therefore …

The new and improved Nutter Butter Acorns were born ;)

I still love last years Sweet Acorns … these are just a little different and easy to make … as usual!

Here are the few things you will need … Nutter Butter cookies, melted chocolate (or candy melts), chocolate sprinkles (jimmies), broken pretzel sticks, a serrated knife and wax paper …

  1. Cut a Nutter Butter cookie in half – I used a serrated steak knife in a back and forth sawing motion
  2. Dip the cut end of the cookie in melted chocolate (about 1/4 of the cookie)
  3. Dip the melted chocolate portion of the cookie into the chocolate sprinkles and lay on wax paper
  4. Dip the tip of broken pretzel in melted chocolate and attach to top of cookie, as a stem

Easy peasy :)

I look forward to your comments …

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I'm Lovin' It at TidyMomI was featured on Fun Family Crafts

Peanut Butter Mississipppi Mud Brownies & my summer in a nutshell

Hello everyone, it has been so long since we have talked.  I do apologize for my absence.  Summer has come and gone … fall is finally here … I am planning on getting back in the kitchen.  This is what has been going on …

  • I cleaned out closets, cupboards, drawers … found stuff that I forgot I owned … threw some in the trash, donated some to the Salvation Army, tried to organize what was left.
  • Shredded a ton of paperwork.
  • We are finishing up some home renovations that have been going on forever.  Explanation – we are slow DIYers … we can tear down a wall in 10 minutes … but take 10 years to rebuild it.  Which gives me time to change my mind (about 500 times) on how I want it rebuilt ;)
  • Our helpful dog stuck her head and paws in a box of drywall mud … I tried to clean her up before it dried … some white powder stayed on her nose for days … should have taken a photo … she looked like she had been snorting illegal substances ;)
  • Shredded more paper.
  • Went to Las Vegas and found Elvis …           or Elvises or Elvi? :)
  • Also found this huge chocolate dragon, …
      (and my hubby on his scooter)
  • My hubby was able to wear two shoes this week (YEAH), for the first time since his ankle surgery back in April.
  • Felt guilty for not blogging.
  • Felt extremely guilty for not visiting and commenting on other blogs.
  • Saw the Space Shuttle Endeavour fly over JPL/NASA … absolutely AMAZING …
  • Visited with family and friends that we don’t get to see as often as we would like.
  • Finally had the time to read a Southern Living magazine which brings me to these …


(adapted from Southern Living)


  • Duncan Hines Chewy Fudge Brownie mix (or your favorite brand) & additional ingredients as listed on package (eggs, oil, water)


  • 1/2 cup creamy peanut butter
  • 1/3 cup butter (softened)
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 cup unbleached (or all-purpose) flour
  • 4 cups miniature marshmallows


  • 1/4 cup butter
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons milk
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla bean paste (or extract)
  1. Preheat oven to 350°F.  Grease and flour a 9″ x 13″ pan.
  2. Prepare chocolate brownie batter according to directions on package.  Spread half of brownie batter in the bottom of prepared pan.  Set remaining batter aside.
  3. Prepare peanut butter layer –  Beat peanut butter, butter, brown sugar and granulated sugar at medium speed with an electric mixer until light and fluffy.  Add 2 eggs, 1 at a time, beating just until blended after each addition.  Stir together baking powder and flour, and add to peanut butter mixture, beating at low-speed just until blended.
  4. Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together.
  5. Bake at 350°F for 35-45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.  Remove from oven to a wire rack; sprinkle with marshmallows.
  6. Prepare chocolate frosting – Cook butter, cocoa powder and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat.  Whisk in powdered sugar and vanilla until smooth.  Drizzle all of the frosting over brownies.  Cool completely.  Makes about 30 servings.

♦  If you like cold cake, I suggest placing the brownies in the fridge … yum :)

I am ready to make some things for Halloween … how about you?  I♥ your comments … please leave one!

I have to get back to work … there is cabinet waiting for me to paint it.  I don’t think we will ever finish!  ;)

Happy S’mores Day !

Did you know that Friday, August 10 is National S’mores Day?

I just learned about this!

We need to celebrate … don’t we?

Since I don’t have a campfire going right now … I made S’mores Bars in the oven ;)

Graham cracker crust + soft melty chocolate + toasted marshmallows … it all adds up to s’mores bars!

I got this recipe from my friend, Dinaz, who got it from Betty Crocker. Both of us made a few changes.

I added peanut butter to the chocolate because … it keeps the chocolate soft and keeps the hubby, my Peanut Butter Man, happy :)  If you don’t want peanut butter … just leave it out … it still tastes great.

This recipe goes together very quickly and easily.  Because of this … I have one word of advise … DO NOT TRY TO MAKE S’MORES BARS AND MULTI-TASK!!!  I will explain later.

This is what you will need …

  • Sugar Cookie mix
  • Graham Cracker Crumbs
  • Milk Chocolate Chips
  • Butter
  • Peanut Butter
  • Mini Marshmallows

Combine the cookie mix and graham cracker crumbs …

Stir in melted butter …

Smoosh (that’s a technical term :)) or spread in pan and bake …

WARNING – DO NOT talk on the phone with your friend, Cathy, and forget to set the timer or to take a photo of the baked crust :)

While the crust is baking, add peanut butter to chocolate chips …

Microwave for about 1 minute and stir …

Spread chocolate mixture on baked crust that was baked a few minutes too long … because I was on the phone and forgot to set the timer … unless you like it crispy …

Sprinkle marshmallows over chocolate and put in the oven on broil …


I should have been watching the toasting a little more carefully … I wanted even toasting … on the other hand … maybe I made everyone happy … some of my guys like marshmallows that are REALLY toasty ;)

For the record … the hubby wants his bars cold … Son #2 wants no marshmallows … Son #3 thought they were too crispy … I need to stop multi tasking while baking ;)

Peanut Butter S’mores Bars

(adapted from Betty Crocker)

  • 1 pouch (1 lb 1.5oz) Betty Crocker sugar cookie mix
  • 1 cup graham cracker crumbs
  • 1 cup butter, melted
  • 3 cups milk chocolate chips (18 oz)
  • 1 cup peanut butter
  • 4-1/2 cups mini marshmallows
  1. Heat oven to 375°F.  In large bowl, stir together cookie mix and crumbs.  Stir in melted butter until soft dough forms.  Press into ungreased 10″ x 15″ (jelly roll) pan.
  2. Bake 13-18 minutes or until set.  The longer you bake the crust … the crispier it becomes and almost toffee like.
  3. Add chocolate chips and peanut butter to a microwave safe bowl.  Microwave for about 1 minute on high and stir.   Pour peanut butter/chocolate mixture over crust and spread evenly over crust.
  4. Set oven control to broil.  Sprinkle marshmallows over melted chocolate.  Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted.  (Watch closely; marshmallows will brown quickly.)  Cool 10 minutes, cut and serve or cool completely and store tightly covered.

I did place some room temperature bars in the microwave for 15 seconds.  That made the chocolate melty and the marshmallows puff up …

How do you like your S’mores ?

Peanut Butter, Chocolate Chip, Peanut Butter Cup Cookies

First, let me apologize for the length of the name of this cookie … I just wanted to describe the cookie … hence the long name.

Second, I must apologize for my absence in the blogging world … we have had “projects” going on at our home.  I know you can’t see me, but I’m jumping for joy … we installed a solar tube skylight in the kitchen … more natural light in the kitchen … yippee!  One project completed … and only about 384 more to finish up!

Due to an old baseball injury … my hubby, the Peanut Butter Man, had ankle surgery yesterday and came home from the hospital today.  He should be as good as new … or at least as good as any other 56-year-old man!  I knew he would appreciate a peanut butter surprise … so, despite the heat wave that we are experiencing, I baked this morning.  I also had to avoid an obstacle course in the kitchen … the Peanut Butter Man’s love …

I’m not sure if she wanted to lay on the cool tile … or was waiting for a cookie to drop … or was lonely and missed her Peanut Butter Man!   I just want to know … why does she always pick a walk way to take a nap?  Maybe we should change her name to “obstacle”.

During my absence, I really have been in the kitchen trying to create a few new things … I have had a few flops or let’s just say they “need improvement”.  But,  I am happy to say that this cookie is a winner … according to my peanut butter loving family.

Here is a photo of the cookies and the recipe … no step by step photos today.  I did include a few photos after the recipe … hope they are helpful!

Peanut Butter, Chocolate Chip, Peanut Butter Cup Cookies

makes about 4 dozen cookies  (adapted from Nestle/Toll House)

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups unbleached flour (or all-purpose)
  • 1 teaspoon baking soda
  • 2 cups milk chocolate chips
  • white sanding sugar (or granulated) for sprinkling on top
  • 8 ounce bag of Reese’s Peanut Butter Cups Minis
  1. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy.
  2. Beat in egg.
  3. In a small bowl, combine flour and baking soda.
  4. Gradually beat flour mixture into butter mixture.
  5. Stir in chocolate chips.
  6. Using a cookie scoop (about 1 1/4″), drop dough onto ungreased baking sheets.
  7. Gently press 1 mini peanut butter cup into center of cookie dough and sprinkle with sanding sugar.
  8. Bake in preheated 375°F oven for 8 to 10 minutes or until edges are set but centers are still soft.  Let stand at least 5 minutes on baking sheets before removing to wire racks to cool completely.

Scoop the dough, add a peanut butter cup and sprinkle with sanding sugar.

The cookies are puffy when they first come out of the oven and will flatten a little upon cooling.

Are you a peanut butter and chocolate lover?  You know that I ♥ comments!