Chocolate Peanut Butter Cup Cake Pops Food

CHOCOLATE PEANUT BUTTER CUP CAKE POPS

Steps:

• 1. Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
• 2. In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
• 3. Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
• 4. In large bowl, use hands to crumble cake until no large chunks remain. Add peanut butter and chopped candies; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours.
• 5. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts. Before candy sets, sprinkle with peanuts; let set.
• 6. Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter) Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter) Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)

CHOCOLATE PEANUT BUTTER CAKE POPS

Steps:

• Preheat the oven to 350°F and grease a 9 x 13" pan and line with parchment.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder, and salt. Mix on low until dry ingredients are thoroughly combined.
• Add eggs, buttermilk, coffee, oil and vanilla.
• Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pan.
• Bake in preheated oven for 30 to 35 minutes for round pans, or until wooden toothpick inserted in center comes out clean.
• Let cake cool completely on a wire cooling rack.
• Once the cake is cooled, use your hands or two forks and to crumble the cake into fine crumbs.
• In a large bowl, combine crumbs with 1/4 cup + 1 tablespoon peanut butter and 1/4 cup mini chocolate chips.
• Mix with hands or a fork until peanut butter is fully incorporated. You want the mixture to be just moist enough to roll into balls.
• Using a small ice cream scoop, scoop out a small amount of cake mixture and roll between cupped hands to form a round ball.
• Put balls on a plate and cover with plastic wrap. Place in refrigerator for at least 2 hours.
• Place remaining amount of peanut butter (about 1 cup) in a microwave safe bowl. (Make sure it is deep enough to submerge the entire ball in the chocolate). Microwave the peanut butter in 15 second increments, stirring after each heating, until it is melted.
• Dip lollipop stick into peanut butter and then into the middle of a cake ball.
• Dip cake ball into the peanut butter until it is completely covered. Hold it sideways over the bowl and rotate it and tap it so any excess comes off.
• Push lollipop stick into styrofoam block. Once all pops are completed, set the peanut butter aside (you will need it for decorating), and place block into the refrigerator for at least 1 hour, or until the peanut butter has completely hardened.
• Melt dark chocolate melting chocolate in a microwave safe bowl. Microwave the chocolate in 30 second increments, stirring after each heating, until it is melted.
• Dip the peanut butter covered pop into the chocolate until it is completely covered. Hold it sideways over the bowl and rotate it and tap it so the excess chocolate comes off.
• Put lollipop stick back into the styrofoam block to dry.
• Once chocolate is dry, put the leftover peanut butter back in the microwave for 15 - 30 seconds.
• Place melted peanut butter in pipping bag, with a small round tip.
• Drizzle lines covering all sides of the ball. Place back in the styrofoam block to dry.

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.

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.

CHOCOLATE PEANUT BUTTER CUP SHEET CAKE

Steps:

• Mix together all the dry cake ingredients in a large bowl.
• Bring to a boil the water and margarine.
• Pour over the dry cake mixture and add 2 beaten eggs, 1/2 cup buttermilk and vanilla.
• Mix well.
• Coat a 10x15-inch jelly roll pan with a non-stick spray and pour in cake mixture.
• Bake cake at 350°F for 25 minutes.
• Frosting: You MUST FROST this cake while still hot/warm from the oven.
• Mix together well the 1/2 cup peanut butter with the can of milk chocolate frosting in a small bowl.
• Spread on top of still warm cake.
• Let cake cool to room temperature and serve.
• YUM!

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.