No-Bake Peanut Butter Balls Christmas Wreath Recipe Spreads Holiday Cheer by sherry bracy

Last holiday season we decided to take the recipe for our peanut butter balls and step it up a notch. The kids and grandkids are always asking me to make these each year, but I wanted to do something more festive for Christmas – and it turned out wonderful.

This edible peanut butter Christmas wreath may sound tedious, but really it’s quite simple. The kids can even help out. This sweet dessert wreath looks so pretty on the table, too. If you make one, please share your photo in the comments section below. I would love to see it!

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:

1. Line two baking sheets with parchment or waxed paper.
2. 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.)
3. Chill dough in the fridge or freezer until firm enough to roll out.
4. Pat the dough down flat or roll with a powdered sugar-coated rolling pin to about 1/2-inch thick.
5. 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.
6. 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.
7. 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.)
8. Roll out several tiny balls and melt a little bit of white chocolate and color red for the holly berries.
9. 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.
10. 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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