There are certain things in this world that are a natural match made in heaven; the pairing of peanut butter and chocolate is one of those combinations in my book. Everyone's seen this in ice cream, but I decided that it's time for a peanut butter pop dipped in some choc!
I used all-natural peanut butter since I had it on hand, but a traditional store-bought peanut butter like Skippy or Jif would make a better base, as the flavor is more intense. Since these little guys are exceptionally rich, keeping these popsicles on the miniature side is key (if you don't have small popsicle molds, use tiny paper cups or shot glasses instead).
The chocolate shell needs to be cool to room temperature to ensure you don't melt the popsicles while dipping. Once dipped, however, the popsicles are ready to eat; alternatively, store them in the freezer until you're ready to serve them.
If you, too, are a peanut butter-and-chocolate fiend, bust out your popsicle sticks and get to freezing these easy chocolate and peanut butter packed popsicles. Read ahead for the recipe.
3/4 cup creamy peanut butter Makes 8 popsicles.
1/2 teaspoon vanilla
1 cup whole milk
1/2 cup heavy cream
1/2 cup confectioner's sugar
Pinch of salt
1/2 cup chocolate chips
2 tablespoons canola oil
3/4 cup creamy peanut butter
Makes 8 popsicles.