Last year I made one of my all-time favorite copycat recipes, my Copycat Reese’s Peanut Butter Trees. This year I wanted to make this recipe again, but with a twist! I pressed the peanut butter mixture into adorable Christmas Silicone molds then coated them in chocolate. This recipe is the perfect no-bake recipe to enjoy this year with friends and family! I hope that you enjoy this delicious copycat Reese’s recipe as much as I do!

Assorted chocolate-covered, holiday-shaped candies, some cut open to reveal a creamy filling, are arranged on a white plate and cooling rack. Shapes include flowers, gingerbread people, a mitten, and a candy cane.

How To Make Christmas Reese’s Recipe

I love this recipe becuase it’s so easy and is the perfect no-bake christmas recipe. They taste just like the peanut butter Reese’s you know and love from the store but made with all household ingredients :)

Prep your tray
Line a cookie sheet with parchment paper and set aside.
Make the peanut butter base
Mix together the softened butter, creamy peanut butter, confectioner’s sugar, and vanilla using an electric mixer.
The mixture will look crumbly, but it should hold together when squeezed in your hand.
Press into Christmas molds
Firmly press the peanut butter mixture into mini Christmas molds, making sure to fill every corner.
Freeze until firm
Freeze for about 1 hour, or until completely solid.

A gingerbread-shaped cookie is partially submerged in a bowl of melted chocolate on a wooden surface, with a jar of chocolate shavings and a spoonful of peanut butter nearby.

Pop them out
Remove from molds and keep frozen while you melt the chocolate.
Melt and dip
Melt chocolate chips and coconut oil in 30-second intervals until smooth.
Dip each peanut butter shape into the chocolate, lift with a fork, and let the excess drip back into the bowl.
Set and chill
Place each dipped candy onto the prepared cookie sheet and refrigerate until the chocolate firms up.
Enjoy!
Store in the fridge or freezer — they taste amazing chilled.

Recipe Tips

Use softened, not melted, butter for the perfect peanut butter base texture.
If the peanut butter mixture cracks as you dip, don’t panic — just pop everything back into the freezer to firm up.
When dipping, tap the fork gently on the side of the bowl to create a smooth finish.
For extra shine, make sure your chocolate is fully melted and not overheated.
Coconut oil helps the chocolate melt thinner and smoother for cleaner dipping.

How to Store Christmas Reese’s Recipe

Refrigerator:
Store in an airtight container for up to 2 weeks.
Freezer:
Freeze for up to 3 months. They taste amazing straight from the freezer.
Layering tip:
If stacking, place parchment between layers so the chocolates don’t stick together.

A hand dips small mounds of peanut butter into a bowl of melted chocolate using a fork. Nearby are a jar of chopped chocolate and a spoonful of peanut butter on a wooden surface.

Recipe Variations

Want to change things up? Try one of these fun Christmas twists:
White chocolate Christmas Reese’s
Dip in melted white chocolate and add festive sprinkles.
Dark chocolate version
Swap the semi-sweet chips for dark chocolate for a richer flavor.
Crunchy peanut butter
Use crunchy peanut butter for texture.
Flavored fillings
Add a dash of cinnamon or peppermint extract to the peanut butter mixture.
Half-dipped look
Dip only the bottoms or tops for a trendy bakery-style appearance.