Peanut Butter Pudding Pops
Published June 30 2020
The Pop
1 1/2 cup milk
1 teaspoon vanilla
½ cup sugar (all sugar subs welcome!)
1 egg
1 yolk
½ cup peanut butter
2 tablespoons cornstarch
½ teaspoon salt
——-
The Topping
¼ cup mini chocolate chips
¼ cup roasted, salted, crushed peanuts
In a blender, zoom together all ingredients to make The Pop until smooth.
Transfer to a medium size saucepan and whisk over medium heat until mixture comes to a boil.
Turn heat to medium low and continue cooking one minute more, until thick.
Transfer hot mixture back to clean blender and zoom again, ensuring mixture is incredibly smooth.
Divide mixture evenly between 4-6 popsicle molds or small plastic or paper cups, insert popsicle sticks and freeze until completely solid, about 4 hours. When you’re ready to dig in, peel the paper cup back or fill a bowl or baking dish with warm water. Submerge molds ¾ of the way in water for 5 Mississippi’s, jiggling the pop by the stick to release. Pudding Pops are ready!
If you want to get fancy, melt down chocolate chips and drizzle over or dip the tops of your pop then sprinkle peanuts atop.
If you want to save one for later, individually wrap your pop in parchment paper or plastic wrap and freeze up to 2 weeks.
1 1/2 cup milk
1 teaspoon vanilla
½ cup sugar (all sugar subs welcome!)
1 egg
1 yolk
½ cup peanut butter
2 tablespoons cornstarch
½ teaspoon salt
——-
The Topping
¼ cup mini chocolate chips
¼ cup roasted, salted, crushed peanuts
In a blender, zoom together all ingredients to make The Pop until smooth.
Transfer to a medium size saucepan and whisk over medium heat until mixture comes to a boil.
Turn heat to medium low and continue cooking one minute more, until thick.
Transfer hot mixture back to clean blender and zoom again, ensuring mixture is incredibly smooth.
Divide mixture evenly between 4-6 popsicle molds or small plastic or paper cups, insert popsicle sticks and freeze until completely solid, about 4 hours. When you’re ready to dig in, peel the paper cup back or fill a bowl or baking dish with warm water. Submerge molds ¾ of the way in water for 5 Mississippi’s, jiggling the pop by the stick to release. Pudding Pops are ready!
If you want to get fancy, melt down chocolate chips and drizzle over or dip the tops of your pop then sprinkle peanuts atop.
If you want to save one for later, individually wrap your pop in parchment paper or plastic wrap and freeze up to 2 weeks.
