Best 4 Frozen Chocolate Peanut Butter Pops Recipes

CHOCOLATE FREEZE POPS

Steps:

• Add everything to a blender and process for 10 seconds. Pour into four (4oz) paper cups. Cover with plastic wrap or foil. Stick a popsicle stick through the center and into the cup. Place in freezer for 2 hours, or until firm. Nutrition Information: Calories: 195 | Protein: 4g | Fat: 19g | Carbs: 5.5g | Fiber: 1.5g | Net Carbs: 4g

FROZEN CHOCOLATE PEANUT BUTTER POPS

Steps:

• Put 4 ounces chocolate in a medium bowl.
• Bring ½ cup heavy cream to a simmer and pour over the chocolate.
• Let sit 5 minutes.
• Add vanilla and salt.
• Stir smooth and let cool.
• Put the remaining 1 cup heavy cream, confectioners' sugar and peanut butter in a large bowl.
• Beat on medium-high speed until stiff peaks 3 minutes.
• Fold the peanut butter whipped cream into the cooled chocolate mixture in three batches.
• Freeze until the mixture is firm enough to scoop, about 30 minutes.
• Scoop balls of the frozen mousse onto a parchment-lined baking sheet.
• Insert lolli sticks and freeze.
• Melt in the microwave the 8 oz chocolate you still have and oil.
• Dip pops and sprinkle with the nuts.
• Store in freezer.

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.

'KING OF ROCK' FROZEN PUDDING POPS

Steps:

• Pour the cold milk into a large bowl; whisk the pudding mix into the cold milk until dissolved, about 2 minutes. Allow to rest until nearly set, 4 to 5 minutes.
• Mash the peanut butter into the pudding; stir to distribute the peanut butter evenly throughout the mixture. Spoon the mixture into popsicle molds, tapping the mold on a hard surface to allow any air bubbles to escape. Store in freezer until completely frozen solid, 5 hours to overnight. Running warm water over the outside of the mold will make it easier to remove the pops.