No-Bake Chocolate Christmas Trees
Once they’re set, these no-bake chocolate Christmas trees give off a rich cocoa smell and show a glossy, snappy chocolate shell over a crisp, buttery cookie, topped with a bright crunch of sprinkles. No oven is needed, so they are a quick way to add festive treats to a holiday cookie tray or party plate.
Yield: 10-12 trees | Total time: about 40 minutes
No-Bake Chocolate Christmas Trees Ingredients
- 2 cups (340 g) milk chocolate chips — These make up the bulk of the coating and give it a sweet, mild flavor. Chips are formulated to melt smoothly, which makes them a good choice here.
- 1/2 cup (85 g) semi-sweet chocolate chips — These add a deeper, less sugary note that balances the milk chocolate and helps the coating set firm.
- 1 tbsp coconut oil — Coconut oil thins the melted chocolate so it flows easily out of a bag and sets with a clean, glossy finish. Measure one spoonful; too much will leave the coating soft.
- 1 tsp vanilla extract — This rounds out the chocolate flavor. Stir it in once the chocolate is smooth so it blends evenly.
- 10-12 biscoff or shortbread cookies — These form the trunks. Rectangular cookies give the most tree-like base, and their sturdy texture holds up under the chocolate.
- 1/4 cup christmas sprinkles — These give the trees their festive color. Pour them into a shallow dish so the wet trees can be pressed into them.
- 2 tbsp mini flake sprinkles — These add texture and a snowy look across the branches.
- 2 tbsp snowflake sprinkles — These are applied to the wet coating so they stick and look like falling snow.
- Green and red candies, as needed — I like to use these as ornaments or to set a star on top. Choose small candies so they sit flat on the chocolate.
Substitutions And Additions
Milk Chocolate Chips
I’d use all semi-sweet chips if you want a darker, less sweet tree. The coating will be a little firmer and more bitter, so the sprinkles help balance the look. Avoid white chocolate here, since it melts differently and can seize.
Biscoff Or Shortbread Cookies
Plain rectangular shortbread works well and tastes more buttery. A thinner cookie makes a flatter tree, so choose the sturdiest one you can find.
Christmas Sprinkles
Any mix of red, green, and white sprinkles can stand in for the holiday blend. Jimmies and nonpareils both stick well to wet chocolate, though they give slightly different textures.
How To Make This No-Bake Chocolate Christmas Trees Recipe
- Melt the chocolate. In a medium heat-proof bowl, combine the 2 cups (340 g) milk chocolate chips, 1/2 cup (85 g) semi-sweet chocolate chips, and 1 tbsp coconut oil. Microwave in 30-second bursts, stirring thoroughly between each burst, until the chocolate is completely smooth. Stir in the 1 tsp vanilla extract.
Pro Tip: Chips hold their shape even when partly melted, so stir well between bursts rather than relying on the visible shape to judge doneness. Chocolate that overheats can turn thick and grainy, so heat only in short bursts.
- Shape the trunks and pipe the trees. Place the 10-12 biscoff or shortbread cookies on a parchment-lined baking sheet as tree trunks. Transfer the melted chocolate to a piping bag or a plastic bag with a tiny corner snipped off. Drizzle the chocolate in a zigzag, triangular tree shape over the top half of each cookie, leaving the bottom half bare.
Pro Tip: Work while the chocolate is still fluid. If it thickens as you pipe, stir it until smooth again before continuing.
- Decorate while wet. Right away, sprinkle the 1/4 cup christmas sprinkles, 2 tbsp mini flake sprinkles, 2 tbsp snowflake sprinkles, and green and red candies over the wet trees. Divide these decorations evenly among all the trees so each one receives a share of the sprinkles and candies. Press them in gently so they stick. Refrigerate the baking sheet for 15 to 20 minutes until the chocolate is fully set and firm.
Pro Tip: Add the decorations before the chocolate sets, since they will not stick once the surface firms up.
- Release and serve. Once the chocolate is fully set and firm, carefully peel the trees off the parchment paper. Serve them on a festive platter, or store them in an airtight container as described below.
Pro Tip: Lift each tree from the edge rather than pressing on the top, since pressure can crack the chocolate shell.
How To Serve And Store
Set the trees on a holiday platter with coffee or hot cocoa, or pack a few into a cookie box for a neighbor. They also look good on a dessert table alongside other cookies.
Storage
Store the trees in an airtight container in the refrigerator for up to 1 week. Layer them with parchment so the sprinkles don’t smear. Let them sit at cool room temperature for about 10 minutes before serving so the chocolate softens slightly.
Freezing
The trees can be frozen for up to 1 month in a sealed freezer container with parchment between layers. Thaw them in the refrigerator overnight, then bring them to room temperature before serving to avoid condensation on the chocolate.
Frequently Asked Questions
Can you make these ahead?
Yes. Make them a few days in advance and store them in the refrigerator in an airtight container for up to 1 week, as described above.
What if the chocolate won’t stay smooth?
If the chocolate stiffens, you can add a small extra amount of coconut oil, a little at a time, and stir until glossy again. This is an optional adjustment beyond the 1 tbsp in the ingredient list, so add only as much as needed.
Can I use a plastic bag instead of a piping bag?
Yes, a sturdy zip-top bag works as long as you snip a very small corner. Hold it over the cookie and squeeze gently, since too much pressure will push out a thick line.
More Recipes You’ll Love
- Heart Shaped Chocolate Chip Cookies Recipe
- Chocolate Christmas Tree Cookies Recipe
- Christmas Cherry Fluff
- Halloween Green Monster Oreo Cookie Bars
Follow Hailee Recipes on Pinterest for more holiday treats.
No-Bake Chocolate Christmas Trees
Ingredients
Method
- Melt the chocolate. Combine the milk chocolate chips, semi-sweet chocolate chips, and coconut oil in a medium heat-proof bowl. Microwave in 30-second bursts, stirring between each, until completely smooth. Stir in the vanilla extract.
- Shape the trunks and pipe the trees. Place the biscoff or shortbread cookies on a parchment-lined baking sheet. Drizzle the melted chocolate in a zigzag triangle over the top half of each cookie.
- Decorate while wet. Immediately add the christmas sprinkles, mini flake sprinkles, snowflake sprinkles, and green and red candies over the trees, divided evenly among all the trees, pressing gently. Refrigerate for 15-20 minutes until fully set.
- Release and serve. Carefully peel the trees off the parchment once firm. Serve on a festive platter or store in an airtight container.
