Recipe courtesy of Hedy Goldsmith

Frozen Peanut Butter Pie Pops

Getting reviews...
Everything's better on a stick, especially frozen treats like these peanut butter pie pops. Don't let the total time fool you -this recipe is easy to follow and worth the wait! Prep it the night before and wake up to deliciousness.
  • Level: Easy
  • Total: 8 hr 40 min
  • Prep: 40 min
  • Inactive: 8 hr
  • Yield: Makes 16 pops
Share This Recipe

Ingredients

Directions

Special equipment:
pop mold with sticks
  1. To make the crust, place graham crackers, pretzels, granulated sugar, and cocoa powder in a bowl and mix well. Add the cooled melted butter, mix, and set aside.
  2. Place the cream cheese in a stand mixer with a paddle attachment. Mix on medium speed to soften the cheese, about 1 minute. Add the peanut butter, powdered sugar, salt and vanilla paste and mix at medium speed for 4 to 5 minutes, and then increase the speed to high for an additional 2 to 3 minutes. The mixture will become light and fluffy. Add the peanuts and mix just enough to incorporate the nuts. Scrape the mix into a bowl and set aside. 
  3. Clean the mixing bowl and add the heavy cream. With a whip attachment, whip the cream until slightly firm peaks. Be careful not to over whip. Fold one-third of the soft cream into the mixture. When the cream is folded in, continue with the remaining cream. 
  4. Fill a pastry bag with the peanut cream and pipe a small amount into each mold. Tap the mold to ensure the mixture drops to the bottom of the mold. Sprinkle the chocolate balls over the mix. Pipe more mix, making sure to tap again. Sprinkle some crust and repeat with the cream. Continue layering the chocolate balls and crust. Insert the pop sticks into the mixture three-quarters of the way into the pop. Freeze overnight. 
  5. Melt the chocolate and keep warm. To unmold the pops, dip the mold into hot water. Gently twist the sticks as you lift the pops out of the mold. Dip the pops one at a time into the warm chocolate allowing the excess chocolate to run back into the bowl. Place the pops on a pan and return to the freezer. The pops can stay for up to 2 weeks wrapped in an airtight container.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …