Edible Peanut Butter Christmas Wreath Recipe: How to Make a Fun No-Bake Wreath for the Holidays by sherry bracy
Last year we decided to take the recipe for our peanut butter balls and step it up a notch. The kids and grand-kids are always asking me to make these each year, but I wanted to do something more festive – and it turned out wonderful. It may sound tedious, but really it’s quite simple. The kids can even help out.
Cuisine: American
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: approximately 1 hour
Ingredients
Peanut Butter Dough
- 2 cups creamy peanut butter
- 1/4 cup butter, at room temp
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 - 2 1/2 cups powdered sugar (you want it a little stiff to roll out wreath leaves)
Chocolate Coating
- 12 ounces white chocolate (melting wafers or chips)
- 5 ounces milk chocolate (or dark) melting wafers or chips
- 1 teaspoon shortening (to make the chocolate shiny)
- green and red food coloring
Here’s how you make it:
- Line two baking sheets with parchment or waxed paper.
- Put the peanut butter, butter, salt and vanilla into a large bowl. Add the powdered sugar about a 1/2 cup at a time until you get a stiff dough. (I like to mix it with my hands with plastic gloves on.)
- Chill dough in the fridge or freezer until firm enough to roll out.
- Pat the dough down flat or roll with a powdered sugar-coated rolling pin to about 1/2-inch thick.
- Cut holly leaves out and place onto baking sheets. (I didn’t have any leaf cutters so I cut them by hand using a butter knife.) Place back in fridge, if needed.
- Put the white chocolate wafers into a microwave-proof bowl along with 1/2 teaspoon of the shortening and melt according to package directions. Add green food coloring to your color preference.
- Dip leaves into green chocolate letting the access drip back into the bowl. Place the coated leaf back onto the sheet pan. Place into fridge to cool. (I rolled approximately 30 leaves to make my wreath.)
- Roll out several tiny balls and melt a little bit of white chocolate and color red for the holly berries.
- With the remainder of the dough I made regular balls and melted the other 1/2 teaspoon shortening with my milk chocolate wafers and coated them for the center of my wreath.
- After cooling in fridge I arranged the leaves onto a plate and placed the tiny red "berries" around them, and then added the extra regular milk chocolate balls into the center.
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