The holidays are in full swing and this week I am sharing some holiday spirit. One of the things I LOVE to do is bake cookies. Those yummy treats always bring back memories of baking with my grandparents, mom and even my own kids.
While 2020 has been a year of disappointments and hard things, I am trying to keep the positivity going as best as I can. I wanted to bake but needed to be creative since my husband was recently diagnosed diabetic and I have gluten and dairy sensitivities. This year, I decided to try some new recipes, but figure out a way to make them diabetic friendly.
I tried my hand at a diabetic friendly version of the Reeses Peanut Butter tree and I must say they turned out pretty AMAZING!
Peanut Butter Christmas Trees (Diabetic Friendly)
- 8 x 8 inch pan
- 1 cup creamy peanut butter (Jif No Sugar Added)
- 1/4 cup unsalted butter - melted
- 2 tbsp brown sugar (Swerve Brown Sugar replacement)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups powdered sugar Truvia
- 10-12 oz Russel Stover Sugar Free chips
- Line 8x8 inch pan with parchment paper.
- In a mixing bowl, stir together peanut butter, melted butter, brown sugar, vanilla and salt, until sugar is dissolved.
- Press the mixture into the prepared pan. Press it to flatten into about 1/2 inch thick layer.
- Place in freezer until firm enough for cutting.
- Line a tray with parchment paper, and with a tree cookie cutter, cut out the trees and place them in the freezer for 45-60 minutes until completely firm.
- Melt the chocolate, and using a fork, cover each tree completely. Since the peanut butter trees soften fast, it is recommended to take a few trees from the freezer at a time.
- Place chocolate covered trees on the parchment lined tray and refrigerate until chocolate has set.