Grace123s Peanut Butter Cheese Cake Pudding Pops Recipes

NO-BAKE PEANUT BUTTER CHEESECAKE POPS

Steps:

• Line a baking sheet with parchment. Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and whip until smooth.
• Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet. Press a 6-inch lollipop stick into each ball. Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours.
• Place the peanuts in a small bowl. Melt the chocolate and coconut oil in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt. Remove 4 cheesecake balls from the freezer. Working quickly, dip each fully in the chocolate to seal the cheesecake to the stick, then roll in the peanuts before the chocolate sets. Place on another parchment lined baking sheet or a large platter and refrigerate until ready to serve.

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.

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
• Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
• Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
• Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
• 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
• Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
• Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

CHEESECAKE POPS

Steps:

• Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm., In a microwave, melt white chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in white chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator.

PEANUT BUTTER BANANA PUDDING CHEESECAKE RECIPE - (4/5)

Steps:

• In a large bowl, combine cream cheese and vanilla pudding with a hand mixer . Beat until mixture is fluffy and well combined. Add sour cream and powdered sugar, mix until smooth. Gently fold whipped cream into cream cheese mixture, then divide mixture evenly into 2 medium bowls. Fold chopped bananas into mixture in one bowl, and fold peanut butter into the other bowl mixture. Add peanut butter mixture first to prepared crust and smooth into an even layer. Add an even layer of Nilla wafers on top of peanut butter layer, then top with banana cream cheese mixture. Smooth into an even layer and refrigerate until firm, about 4 hours. Drizzle pie with 2 tablespoons peanut butter. Pipe dollops of whipped cream around the edges of the pie and top each dollop with a slice of banana and a Nilla wafer.

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 PUDDING POPS

Steps:

• In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
• Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.

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.

GRACE123'S PEANUT BUTTER CHEESE CAKE PUDDING POPS

Steps:

• MAKE PUDDING FIRST. WHIP IN THE CREAM CHEESE. THEN THE SUGAR BLEND WELL.THEN FOLD IN 4OZ OF COOL WHIP. DASH OF CHOC SYRUP. CHOPPED FINE REESES MINI CUPS ADD TO MIXTURE [U MAY USE POWDERED SUAGR INSTEAD IF U WISH]
• POUR INTO PUDDING POP HOLDERS. PLACE IN FREEZER LET FREEZE
• WHEN READY TAKE OUT AND ENJOY. HOPE U LIKE THIS