Edible Chocolate Pinecones
Edible Chocolate Pinecones are such a holiday delight! This no bake dessert recipe can be made ahead and only takes 30 minutes to create. A creamy center made of peanut butter and chocolate spread and would you believe the outside is made of cereal?! As a matter of fact, I know you can imagine these on your Christmas dessert board or bringing them to your holiday party!
Food can be so fun during the holidays. Every now and then I like a recipe that gives me a challenge, but I tend to enjoy easy and simple recipes that make quite the impact. Like my Donut Christmas Trees. No one can resist them! I also love creating my festive Christmas Tree Cheese and Cracker Board. And not a year goes by when I don’t make my Peppermint S’mores. A personal favorite for sure!
Christmas Treats
I first saw these years and years ago online and instantly knew I had to make them. My three boys were really little at the time, so they didn’t really help me. They sure did enjoy them and have had fun making them as they’ve grown.
How To Make Chocolate Pinecones
- Before you make the Chocolate Pinecones you’ll need to line a baking tray with parchment paper and set aside.
- In a medium bowl combine peanut butter, Nutella, butter and vanilla together until smooth.
- Slowly add in powdered sugar a little at a time, making sure it’s well mixed in after each time.
- Once all of the powered sugar has been added, the dough should be a thick consistency.
- Divide chocolate peanut butter dough into 8 equal parts.
- Mold one portion completely around one pretzel rod and form a cone shape with the pointy end at the top.
- The pretzel should be completely covered.
- Place on the parchment lined baking tray and repeat the process with the remaining dough and pretzels.
- Starting at the bottom and work up in a spiral, press in one cereal square at a time and a slight angle pointing upwards.
- Once at the top, carefully slice a cereal square in half on the diagonal using a serrated knife.
- These will create the top middle pieces.
- Finally, dust each pinecone with extra powdered sugar to make the appearance of snow!
- Store in an airtight container for up to 3 days.
Prep Time: 20minutes minutes
Cook Time: 20minutes minutes
Servings: 8 servings
Ingredients
- 3 cups Chocolate Cinnamon Toast Crunch
- 8 Honey Wheat Pretzel Twists
- 2/3 cup Peanut Butter
- 1/3 cup Nutella or Chocolate Spread
- 4 TBSP Salted Butter Softened
- 1 tsp Pure Vanilla Extract
- 1 1/4 Cup Powdered Sugar
Instructions
- Line a baking tray with parchment paper and set aside.
- In a medium bowl combine peanut butter, Nutella, butter and vanilla together until smooth.
- Slowly add I powdered sugar a little at a time, making sure it’s well mixed in after each time.
- Once all of the powered sugar has been added, you should end up with a thick dough consistency.
- Divide chocolate peanut butter dough into 8 equal parts.
- Mold one portion completely around one pretzel rod and form a cone shape with the pointy end at the top.
- The pretzel should be completely covered.
- Place on the parchment lined baking tray and repeat the process with the remaining dough and pretzels.
- Starting at the bottom and working your way up in a spiral, press in one cereal square at a time and a slight angle pointing upwards.
- Once you’ve gotten to the top, carefully slice a cereal square in half on the diagonal using a serrated knife.
- These will create your top middle pieces.
- Dust each pinecone with extra powdered sugar to make the appearance of snow!
- Store in an airtight container for up to 3 days.
Notes
*If you are not serving these right away, do not add the extra dusting of powdered sugar over the top until you are just read to serve them.
