Peanut Butter Chocolate Pops Food

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 CRUNCH POPS

Steps:

• Mix peanut butter, butter and sugar in large bowl until blended. Add cereal; mix well.
• Shape into 18 (1-1/2-inch) balls. Insert lollipop stick into center of each ball. Freeze 10 min. Dip balls in melted chocolate. Place in single layer on waxed paper-covered rimmed baking sheet.
• Refrigerate 1 hour or until firm.

CHOCOLATE PEANUT BUTTER PUDDING POPS

Steps:

• Beat milk and peanut butter until smooth.
• Add cold water.
• Beat in pudding.
• Pour into freezer cups and freeze.

PEANUT BUTTER CHOCOLATE POPS

Steps:

• Place milk, banana and peanut butter in blender.
• Cover and process on high power until smooth.
• Divide half of chocolate pieces among four paper cups.
• Pour half of milk mixture into cups, sprinkle with remaining chocolate pieces.
• Chill remaining milk mixture in the'fridge.
• Freeze cups for one hour or until slushy.
• Pour remaining milk mixture into cups, then insert wooden stick in center.
• Freeze until firm.