Best 7 Peanut Butter Pudding Pops Recipes

EASY PEANUT BUTTER PUDDING POPS

Steps:

• Place all ingredients in a blender and process until smooth. Transfer mixture to a medium saucepan over medium heat and whisk until mixture boils. Turn heat to low and whisk until mixture thickness, about 1 minute. Pudding base is ready when it easily coats a spoon. Transfer mixture to a clean blender and process until smooth. Evenly divide the mixture into pop molds and freeze for about 4 hours, or until pops are frozen solid. To remove pops, submerge 3/4 of the mold in warm water and jiggle the pops free to release. Drizzle melted chocolate on top and dust with sprinkles.

PEANUT BUTTER PUDDING POPS

Steps:

• Blend all ingredients together until completely smooth. You want the liquid to taste a little too sweet, as it will become less sweet once frozen. Sweetener amount will depend on your tastebuds, ripeness of the bananas (if using), and your milk of choice. Pour into popsicle molds and freeze. Chocolate Coating: Either melt chocolate chips to form a thin sauce OR stir together 1 tbsp cacao or cocoa powder, 1 tbsp melted coconut oil, and 1/2 tbsp pure maple syrup or agave to form a sauce. Take one frozen popsicle from the freezer, dip in the sauce, then place on a sheet of wax paper and re-freeze. Repeat for remaining popsicles.View Nutrition Facts

PEANUT BUTTER PUDDING

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk and cream; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in peanut butter and vanilla until smooth. Pour into serving dishes; refrigerate. Garnish with whipped cream if desired.

PEANUT BUTTER LOVER'S PEANUT BUTTER PUDDING

Steps:

• Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
• Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
• Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.

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.

'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.

PEANUT BUTTER PUDDING POPS

Steps:

• In bowl, blend all ingredients.
• Spoon ingredients into 4 oz. waxed paper cups,or muffin tin with cupcake liners.
• Place plastic spoons or popsicle sticks into center of each and freeze for 4 hours or until firm.
• Peel off wrappers and serve.