No Bake Peanut Butter Cake Pops Recipes
NO BAKE PEANUT BUTTER CAKE POPS
Number Of Ingredients 9
Steps:
- Combine the first four ingredients until smooth. Then slowly mix in the powdered sugar until you have a nice non-sticky dough. Roll into 2 inch balls and chill for 10 minutes. Melt a few chocolates and dip the stick ends into it, placing one stick in each ball. Chill for another 20 minutes. Melt chocolates and shortening in a microwave safe bowl or mug in 30 second increments, stirring in between. Dip each cake pop in the chocolate and let it cool on parchment paper. Sprinkle on sprinkles or topping and then chill for 1-2 hours.
NO BAKE PEANUT BUTTER PIE
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g
NO-BAKE PEANUT BUTTER CHEESECAKE POPS
Provided by Damaris Phillips
Categories dessert
Time 2h30m
Yield 30 lollipops
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment. Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and whip until smooth.
- Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet. Press a 6-inch lollipop stick into each ball. Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours.
- Place the peanuts in a small bowl. Melt the chocolate and coconut oil in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt. Remove 4 cheesecake balls from the freezer. Working quickly, dip each fully in the chocolate to seal the cheesecake to the stick, then roll in the peanuts before the chocolate sets. Place on another parchment lined baking sheet or a large platter and refrigerate until ready to serve.
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