Frozen Peanutty Pops Recipes

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.

PEANUTTY POPS

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over medium heat until gelatin and sugar is dissolved. Transfer to a mixing bowl; beat in peanut butter and milk. Pour into cups. Cover each cup with heavy-duty foil; insert stick through foil. Place in a 9-in. square pan. Freeze until firm. Remove foil and cups before serving. See other recipes at: www.havefunbaking.com And also: www.lovetobakeandcook.blogspot.com

FROZEN PEANUT BUTTER BANANA POPS

Steps:

• Blend milk and pudding mix in a medium bowl with a mixer at medium speed until smooth, about 1 minute.
• Add peanut butter, banana and vanilla; mix well.
• Spoon peanut butter mixture into 8 plastic ice pop molds or 8 (5oz) wax-coated paper cups.
• If using pape cups, insert wooden craft sticks into the center of each cup; freeze until firm, about 2 hours.
• ENJOY!