Nosh

Peanut Butter Pops 2-ways!

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Peanut butter is such a hit with kids and since I couldn’t decide between chocolate & peanut butter or peanut butter & jelly for these pops, I just made both.  So here you have it: Peanut Butter & Jelly Pops AND Reese’s Pieces Peanut Butter Pops for day 10 of the 12 days of Summer Kickoff!  Once you get your base mixed up they’re really easy to modify any way you like and I’m sure they’ll be a crowd pleaser when your backyard is filled with all the neighbourhood kids!  (If you are concerned with nut allergies, or need to eliminate peanuts specifically, alternative nut/seed butters can be substituted for the peanut butter and you can top the peanut butter, chocolate pop variety with mini chocolate chips instead of mini reese’s pieces.)

Here’s the base:

  • 1/4 cup cream cheese
  • 1/2 cup smooth peanut butter
  • 1/2 cup icing sugar
  • 3/4 cup milk
  • 1 tsp vanilla
  • pinch of salt

In a large bowl using an electric mixer, mix cream cheese with peanut butter and sugar, slowly add the milk into the base until creamy and smooth and then add the salt and vanilla.

For the peanut butter and jelly pops mix a tsp of the base with 3 tbsp of your favourite jelly (I used grape).  Fill ice pop molds halfway with base then top with a tsp or so of the jelly mixture, top with more base to fill the mold and then gently swirl the pops with a skewer. Seal and freeze.

For the Reese’s Pieces fill the molds with the base, leaving a little bit of space on top for a few mini recess pieces.  Seal mold and freeze.  Gently melt 1/4 cup chocolate chips with 1 tsp coconut oil.  Once pops are frozen and just prior to serving, unmold the pops and drizzle with the melted chocolate mixture.  The coconut oil allows the chocolate to set hard extremely quickly. (This is also yummy on ice cream cones, think dipped cones!) Set and serve!

 

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