Crunchy Peanut Butter Pie Pops
User Reviews
5.0
24 reviews
Excellent
-
Servings
16
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Course
Dessert
Crunchy Peanut Butter Pie Pops
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 8 ounces cream cheese, softened
- 1 cup crunchy peanut butter
- ¾ cup sugar
- 1 ¼ cups heavy cream
- 16 biscoff cookies
- 12 ounces chopped dark chocolate
- chopped dry roasted peanuts for garnish
Instructions
- Place cream cheese, peanut butter and sugar into a mixing bowl and beat together until light and fluffy (can use hand or stand mixer).
- In another mixing bowl, beat heavy cream until stiff peaks form.
- Stir a third of the whipped cream into the peanut butter mixture until fully incorporated.
- Fold remaining whipped cream into the peanut butter mixture until completely combined.
- Insert popsicle stick into each mold. Fill each ice cream mold halfway with the peanut butter mixture, gently press a biscoff cookie into each mold.
- Top cookies with more peanut butter mixture until each mold is filled, scraping any excess off with an offset spatula until each mold is level.
- Place filled molds into the freezer and freezer for at least 12 hours and up to 2 days.
- Once bars are frozen, unmold and place onto a sheet pan lined with parchment. Return bars to freezer until ready to use.
- In a double boiler, melt chocolate until smooth. Remove melted chocolate from heat.
- Carefully dip each peanut butter bar into the melted chocolate, shaking off any excess and place back onto the baking sheet.
- Top each bar with a sprinkle of chopped peanut butter. Place bars back into the freezer until set and ready to serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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