Peanut Butter 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.

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.

HALLOWEEN PEANUT BUTTER COOKIE POPS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture., Insert a lollipop 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 14-16 minutes or until golden brown. Cool on pans 10 minutes; remove to wire racks to cool completely. Tint frosting; frost cookies. Decorate with gel and optional decorations as desired.

PEANUT BUTTER PUDDING POPS

Steps:

• In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
• Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.

SALTY PEANUT BUTTER BROWNIE POPS

Steps:

• Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. Make and bake brownie mix as directed on box, using water, oil and eggs. Cool. Use foil to lift brownies out of pan; trim edges.
• Line cookie sheet with waxed paper. Shape baked brownies into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave chocolate and peanut butter uncovered on High 1 minute, stirring once, until melted and smooth. Dip tip of 1 lollipop stick into chocolate mixture and insert stick into 1 brownie ball no more than halfway. Repeat. Return brownie pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each ball into chocolate mixture to cover; tap off excess. Insert opposite end of stick into foam block. Sprinkle tops with peanuts and salt. Refrigerate until set.

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.

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.

PEANUT BUTTER COOKIE POPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, peanut butter, white sugar, and brown sugar together in a bowl until light and fluffy; add egg and vanilla and continue to beat until fully integrated.
• Mix flour, baking powder, baking soda, and salt together in a bowl; gradually mix into the peanut butter mixture until completely integrated into a dough. Divide dough into 12 equal portions.
• Insert a wooden stick into the small end of each candy bar. Wrap a dough piece around each candy bar to completely cover. Arrange the cookie pops 4 inches apart on ungreased baking sheets.
• Bake in preheated oven until golden brown, 14 to 16 minutes. Let cool on baking sheets for 10 minutes before removing to a cooling rack to cool completely.

PET TREAT: PEANUT BUTTER BARK POPS

Steps:

• Reserve 1 tablespoon of the peanut butter for topping. Beat the remaining peanut butter in a large bowl with a mixer until smooth. Add 1/2 cup honey, the flaxseed and oats; mix until well incorporated.
• Scoop tablespoonfuls of the peanut butter-oat mixture using a small cookie scoop and roll into balls. Soak the balls in a bowl of water for a couple of minutes, then roll in crushed peanuts, shredded coconut or another topping of your choice.
• Mix the remaining 1 tablespoon each peanut butter and honey in a small bowl. Use it to glue your dog's favorite treat on top. Store in the refrigerator for up to 2 weeks.

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 POPS FOR DOGS

Steps:

• Place peanut butter in a microwave safe dish and microwave until melted.
• Mix yogurt and peanut butter together in a bowl.
• Pour mixture into ice cube trays and freeze overnight.