Peanut Butter Cake Pops Recipe 435

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 PEANUT BUTTER CAKE POPS

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.

PEANUT BUTTER CAKE POPS RECIPE - (4.3/5)

Steps:

• Once the cake is cooled, crumble half of it into a large bowl (cover, wrap, and freeze the other half for later. A full cake makes a LOT of cake pops.) Add 1/4 cup of frosting to the cake mixture. Use a fork to work the frosting through. Continue adding frosting by the tablespoonful, JUST until the cake mixture starts to stick together. It shouldn't feel wet at all, but should adhere to itself in a playdoh like texture. In a small bowl, mix together the peanut butter and powdered sugar. Take about 1/2 teaspoon of the peanut butter mixture into your hands and roll it into a ball. Take about a tablespoon of cake mixture and press it into a sort of bowl shape. Place the peanut butter ball into the center of the cake ball, then gently close the cake ball around the peanut butter, until the peanut butter ball is fully hidden and enclosed inside the cake ball. Roll the cake ball until it looks round. In a small, deep, microwave-safe bowl, heat the chocolate chips JUST until they are melted (usually about 90 seconds or so). Stir until smooth. Press the end of a lollipop stick into the melted chocolate, then press that end into the center of your cake ball. Take a small spoonful of melted chocolate and carefully smooth it around the bottom part of the stick and cake ball. This step isn't neccesary, but it's the best what I've found to keep the stick from pulling out of the cake ball. Allow the chocolate to harden at room temperature. Gently dip the cake ball into the melted chocolate. Allow any excess chocolate to drizzle back into the bowl before pressing the top of the cake pop into crushed peanuts. Turn the cake pop right side up and press the bottom of the lollipop stick into a piece of styrofoam. Allow the cake pops to cool upright until ready to serve. Once chocolate is hardened, serve the cake pops, or cover them and store them in the fridge for up to three days. Enjoy!

PEANUT BUTTER CAKE POPS

Steps:

• Combine all ingredients. Beat for 2 minutes.
• Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.

CHOCOLATE PEANUT BUTTER CAKE POPS

Steps:

• Preheat the oven to 350°F and grease a 9 x 13" pan and line with parchment.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder, and salt. Mix on low until dry ingredients are thoroughly combined.
• Add eggs, buttermilk, coffee, oil and vanilla.
• Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pan.
• Bake in preheated oven for 30 to 35 minutes for round pans, or until wooden toothpick inserted in center comes out clean.
• Let cake cool completely on a wire cooling rack.
• Once the cake is cooled, use your hands or two forks and to crumble the cake into fine crumbs.
• In a large bowl, combine crumbs with 1/4 cup + 1 tablespoon peanut butter and 1/4 cup mini chocolate chips.
• Mix with hands or a fork until peanut butter is fully incorporated. You want the mixture to be just moist enough to roll into balls.
• Using a small ice cream scoop, scoop out a small amount of cake mixture and roll between cupped hands to form a round ball.
• Put balls on a plate and cover with plastic wrap. Place in refrigerator for at least 2 hours.
• Place remaining amount of peanut butter (about 1 cup) in a microwave safe bowl. (Make sure it is deep enough to submerge the entire ball in the chocolate). Microwave the peanut butter in 15 second increments, stirring after each heating, until it is melted.
• Dip lollipop stick into peanut butter and then into the middle of a cake ball.
• Dip cake ball into the peanut butter until it is completely covered. Hold it sideways over the bowl and rotate it and tap it so any excess comes off.
• Push lollipop stick into styrofoam block. Once all pops are completed, set the peanut butter aside (you will need it for decorating), and place block into the refrigerator for at least 1 hour, or until the peanut butter has completely hardened.
• Melt dark chocolate melting chocolate in a microwave safe bowl. Microwave the chocolate in 30 second increments, stirring after each heating, until it is melted.
• Dip the peanut butter covered pop into the chocolate until it is completely covered. Hold it sideways over the bowl and rotate it and tap it so the excess chocolate comes off.
• Put lollipop stick back into the styrofoam block to dry.
• Once chocolate is dry, put the leftover peanut butter back in the microwave for 15 - 30 seconds.
• Place melted peanut butter in pipping bag, with a small round tip.
• Drizzle lines covering all sides of the ball. Place back in the styrofoam block to dry.

NO-BAKE PEANUT BUTTER CHEESECAKE POPS

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.

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.

PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
• Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
• Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

PEANUT BUTTER COOKIE POPS

Steps:

• In a small bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla until light and fluffy. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Insert a wooden stick into the small end of each candy bar. Divide dough into 12 pieces; wrap one piece around each candy bar. Place 4 in. apart on ungreased baking sheets. , Bake at 375° for 14-16 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks to cool completely.