Instructions
Use a Christmas tree cookie cutter to press into the sheet of rice krispie treats.
Remove the cookie cutter & carefully remove the cut-out Christmas tree.
Use a paring knife an/or angled spatula to help remove it.
Shape the Christmas tree with your hands as needed if it is deformed at at all.
Place white candy melts in a shallow, large microwave safe bowl or container. Add the paramount crystals.
Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
If the chocolate seems very thick, add more paramount crystals.
Dip each Christmas tree into the melted chocolate as shown in the photo. Shake off any excess & set on parchment paper to set up.
The surface of the chocolate will be bumpy at this point.
Once the chocolate has set up, re-heat the chocolate if needed, making sure to not overheat.
Re-dip each Christmas tree so the surface will be smooth.
Still shake off any excess & set on parchment paper.
While the chocolate is still tacky, sprinkle on Green Course Sugar.
Allow the white chocolate to set up completely.
Add red candy melts directly into a tipless bag- you can add a small amount of paramount crystals to the bag as well.
Melt the chocolate using 20 second intervals, kneading the bag in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.Once melted, snip off the end of the bag.
Pipe wavy horizontal lines across the tree.
