Use an electric mixer to beat the cream cheese and butter in a large bowl until smooth. Add in the peanut butter and continue beating until fully incorporated, then add sugar and beat until fully incorporated.
Place your Christmas tree cookie cutter on a parchment lined baking sheet and press spoonfuls of the peanut butter mixture into it until full. Use the back of the spoon to press the filling to the edges and smooth the top.
Gently push the peanut butter filling out of the cutter and onto the lined baking sheet. Repeat until you are out of filling. Place baking sheet in the freezer for at least two hours.
When you're ready to coat the trees, add your melting chocolate to a microwave safe bowl and heat on high power in 20 second increments, stirring between heat cycles, until the chocolate is fully melted and smooth.
Carefully dip and coat each tree in the melted chocolate and return them to the lined baking sheet. Make sure to add sprinkles before the chocolate sets.
Use cookie icing for additional decoration as desired.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Store leftovers in the refrigerator in an airtight container for 3-5 days.
ALMOND BARK/CANDY MELTS/CHOCOLATE MELTING OPTIONS:Microwave: use a microwave safe bowl and heat chocolate in 20 second increments, stirring between heat cycles until smooth.Stovetop: melt chocolate over low heat, stirring constantly, remove from heat as soon as chocolate is melted; double boiler can be used if desired.Slow Cooker: add chocolate to oven safe dishes or a crock pot divider and place in slow cooker (mason jars work well for this); cover, set to low for 1 - 2 hours, stir before using. You can melt multiple types of chocolate at once using this method.