Best 9 Peanut Butter Cake Pops Recipes

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!

CHOCOLATE PEANUT BUTTER CUP CAKE POPS

Steps:

• 1. Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
• 2. In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
• 3. Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
• 4. In large bowl, use hands to crumble cake until no large chunks remain. Add peanut butter and chopped candies; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours.
• 5. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts. Before candy sets, sprinkle with peanuts; let set.
• 6. Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter) Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter) Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)

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.

REESE'S PEANUT BUTTER CUP CAKE POPS

Steps:

• 1. You can either make your own vanilla or devil's food cake from scratch or if time is short you can make a store bought mix. Follow box directions and add 1/2-3/4 of a cup of creamy peanut butter. You can add more or less depending on how strong you like it. Allow to cool completely.
• 2. Once cooled, crumble the cake with a fork into small pieces. Melt 3 regular size or 6 small Reese's peanut butter cups in the microwave in 30 second increments. Do not substitute any other type of peanut butter cup. The flavor will not be the same!
• 3. Add the slightly cooled peanut butter cups to 3/4 of a cup of your own home made cream cheese frosting and gently incorporate into the cake crumbs. Mix with a spoon until frosting is completely combined with cake. You can use 3/4 of a cup of store bought cream cheese frosting. Either will work.
• 4. Roll mixture into half dollar size balls and place on wax paper covered cookie sheet. (Should make 20-24).
• 5. Place them in the freezer for a little while to firm up (at least a few hours). Ideally you will want to plan ahead and leave them in the freezer overnight. They are so much easier to deal with then.
• 6. Before you take the cake pops out of the freezer, melt chocolate (you will need 2 packages for this many cake pops) in the microwave per directions on package. (30 sec intervals, stirring in between). I like to use the dark chocolate, but you can also use the peanut butter flavored melts. Merckens makes the best, but Wilton's will work too. You can buy them online at:http://www.streichs.com/Chocolates/Merckens-Candy-Melts-1lb.html
• 7. Once you are ready to begin,remove cake pops from freezer. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert about half way.)
• 8. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and (using a spoon) pour the melted chocolate over the cake pop until covered. Coat them twice and make sure to make a complete seal around the entire cake pop. Especially the base when the stick was inserted. Once covered, rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off as well!
• 9. When the chocolate is almost set, sprinkle the top half of the cake pop with ground up butter finger candy bars, finely chopped peanut butter cups, or orange and brown decorative sprinkles.
• 10. Using a styrofoam block set in a box or flip a large size box over and punch holes in it with a screw driver, set them in the block or box to dry. Do not place them in the block until they are almost set, otherwise you will get a big chocolate mess!
• 11. Once completely set, you can use the smaller lollipop bags and decorative ribbon to cover them. I like to coordinate the ribbon with the type of cake pop. I used brown and orange striped ribbon for my peanut butter cake pops. 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.

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.

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.

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.