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  • 1/2 C graham cracker crumbs
  • 1/4 C salted pretzels: crushed
  • 1/4 C granulated sugar
  • 1 Tbsp cocoa powder
  • 1 1/2 oz (3Tbsp)unsalted butter, melted & cooled
  • 12 oz cream cheese, room temperature
  • 8 oz creamy peanut butter
  • 4 oz powder sugar
  • 1/2 tsp kosher salt
  • 1 tsp vanilla bean paste
  • 1/4 C salted dry roasted peanuts, finely chopped
  • 1 1/2 C heavy cream
  • 1/2 C small chocolate-covered rice balls or toffee pieces
  • 6 oz dark chocolate


Servings 16


Step 1

To make crust, place graham crackers, pretzels, granulated sugar, cocoa powder in a bowl and mix well. Add the cooled butter, mix & set aside.
Place cream cheese in a stand mixer with a paddle attachments. Mix on medium speed to soften cheese about 1 min. Add the peanut butter, powder sugar, salt, vanilla paste and mix at medium speed 4 to 5 min, then increase the speed to high for an additional 2 to 3 min. The mixture will become light and fluffy. Add peanuts and mix just enough to incorporate the nuts. Scrape into a bowl & set aside.
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 remaining cream.
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.
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 if 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 wks wrapped in an airtight container.


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