Chocolate Peanut Butter Crunch Pops Recipes

FROZEN CHOCOLATE-PEANUT BUTTER POPS

Steps:

• Put 4 ounces chocolate in a medium bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Add the vanilla and salt and whisk until smooth; set aside to cool to room temperature.
• Combine the remaining 1 cup heavy cream, the confectioners' sugar and peanut butter in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Fold the peanut butter whipped cream into the cooled chocolate mixture in three batches until just incorporated but still airy. Freeze until the mixture is firm enough to scoop, about 30 minutes.
• Lightly coat a 1 1/2-inch ice cream scoop or tablespoon with cooking spray. Scoop balls of the frozen mousse onto a parchment-lined baking sheet (about 1 heaping tablespoon per ball). Gently press a lollipop stick halfway into each ball. Freeze until firm, at least 1 hour.
• Meanwhile, combine the remaining 8 ounces chocolate and the coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and smooth; set aside to cool.
• Put the peanuts in a small bowl. Loosen the mousse balls from the baking sheet with a small offset spatula. One at a time, dip the balls into the melted chocolate, letting the excess drip back into the bowl. Return to the baking sheet and sprinkle with the peanuts while the chocolate is still wet. Return to the freezer until ready to serve.

CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl, microwave 6 tablespoons butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan., In another microwave-safe bowl, combine 2 tablespoons butter and 1/4 cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer., In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top., Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.

SECRET CENTER CHOCOLATE PEANUT BUTTER CAKE POPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cupcakes as directed on box; cool completely, about 30 minutes.
• Make peanut butter filling as directed on box except omit placing the filling in pastry bag. In large bowl, crumble cake; stir in filling until well blended.
• Turn candies upside down. Carefully insert sticks into the center of each candy but do not push all the way through. Form cake mixture into 1 1/2-inch balls around each unwrapped mini cup. Place on waxed paper or plastic wrap-lined cookie sheet. Freeze 1 to 2 hours or until firm.
• In 1-quart microwavable bowl, microwave the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-half of the balls from freezer. Dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with decorations. Store in airtight container in refrigerator.

NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS RECIPE BY TASTY

Steps:

• In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
• Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
• Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
• Using your hands, roll the mixture into approximately 30-40 1-inch balls (2 ½ cm). Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
• In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
• Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
• Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
• Enjoy!

CHOCOLATE-SALTED PEANUT CRUNCH SQUARES

Steps:

• Line an 8-inch square baking pan with parchment paper and set aside. In a medium bowl, whisk together the cocoa powder, maple sugar and 1/2 teaspoon salt. Whisk in the warm melted cacao butter and vanilla until smooth. Gently stir in the cereal and peanuts; pour into the lined pan and, using an offset spatula, spread evenly. Scatter some peanuts over the top and let set overnight at room temperature or refrigerate until firm, at least 2 hours. Cut into squares and serve.

CHOCOLATE CRUNCH PEANUT BUTTER TREATS

Steps:

• Combine sugar, peanut butter, rice krispies, and oil together.
• Take spoonfuls sized however large you want and drop onto wax paper cookie sheet.
• Freeze for about 30 minutes.
• Remove from freezer. Shape into eggs, hearts for Valentines, or other shapes according to holidays with cookie cutters if you need to. Put back on wax paper covered cookie sheet. Freeze for 2 hours.
• Melt dipping chocolate or chocolate with some grated paraffin wax in microwave.
• Dip eggs in and completely cover. Put back on cookie sheet and refrigerate. Decorate.
• Cooking time is freezing time.

CRUNCHY CHOCOLATE CHIP PEANUT BUTTER SNACK BITES

Steps:

• Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min.
• Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.

CHOCOLATE PEANUT BUTTER CRUNCH BALLS

Steps:

• Beat peanut butter and corn syrup in medium size bowl until well blended. Stir in cereal and mix well.
• Using a rounded teaspoon, shape mixture into balls. Place on a lg baking sheet lined with foil. Chill several hrs until firm.
• Place 6 ounces of chocolate in med size bowl and cover. Microwave on high for 1 minute Stir chocolate until melted and smooth. Add the remaining chocolate and cont. stiring until smooth.
• Using a fork,spear peanut butter balls; dip into chocolate, turning to coat completely; shake off the excess by gently tapping the fork on the edge of the bowl. Return to the baking sheet.
• Let stand about 2 hrs or until chocolate is almost firm. Sprinkle tops with chopped peanuts. Let stand until hardened.