PEANUT BUTTER CAKE POPS
Make and share this Peanut Butter Cake Pops recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 14m
Yield 31-33 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 22.3, Fat 2.1, SaturatedFat 0.4, Cholesterol 6, Sodium 11.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.7
PEANUT BUTTER PUDDING POPS
I created this recipe after my daughter's pediatrician bugged me about her being too skinny! That was 8 years ago, but the kids still love to eat these rich and creamy pops. Watch out - not only are they pretty high in fat and calories, they should probably be eaten outdoors or with a wash cloth handy!!
Provided by HeidiLynn75
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h20m
Yield 8
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
- Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.
Nutrition Facts : Calories 197 calories, Carbohydrate 13.4 g, Cholesterol 4.6 mg, Fat 13.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 3.4 g, Sodium 129.5 mg, Sugar 9 g
PEANUT BUTTER PUDDING POPS
Make and share this Peanut Butter Pudding Pops recipe from Food.com.
Provided by scriptedxdestiny
Categories Lunch/Snacks
Time 4h10m
Yield 12 pops, 12 serving(s)
Number Of Ingredients 3
Steps:
- In bowl, blend all ingredients.
- Spoon ingredients into 4 oz. waxed paper cups,or muffin tin with cupcake liners.
- Place plastic spoons or popsicle sticks into center of each and freeze for 4 hours or until firm.
- Peel off wrappers and serve.
Nutrition Facts : Calories 89.2, Fat 6.9, SaturatedFat 2, Cholesterol 5.7, Sodium 69.3, Carbohydrate 4, Fiber 0.7, Sugar 1, Protein 4
CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS
Peanut butter, chocolate, and cheesecake? Put it on a pop and it's all our favorite things in a kid- and party-friendly form.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 36 mini squares
Number Of Ingredients 8
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.
PET TREAT: PEANUT BUTTER BARK POPS
It's tough to be a dog with sensitive teeth: Many treats are made with chewing and chomping in mind, so they're crunchy and hard. Knowing that older dogs often need something gentler, Jackie Starker of Amelie's Bark Shop in Philadelphia developed a line of soft-baked treats that can last for weeks. The most popular are these Peanut Butter Bark Pops, inspired by cake pops. Jackie sells them alongside pup-friendly cookies and doggy fashion, including a line of matching human face mask/dog bandana sets sewn by her mom. -Nora Horvath for Food Network Magazine
Provided by Food Network
Time 25m
Yield 24 peanut butter bark pops
Number Of Ingredients 6
Steps:
- Reserve 1 tablespoon of the peanut butter for topping. Beat the remaining peanut butter in a large bowl with a mixer until smooth. Add 1/2 cup honey, the flaxseed and oats; mix until well incorporated.
- Scoop tablespoonfuls of the peanut butter-oat mixture using a small cookie scoop and roll into balls. Soak the balls in a bowl of water for a couple of minutes, then roll in crushed peanuts, shredded coconut or another topping of your choice.
- Mix the remaining 1 tablespoon each peanut butter and honey in a small bowl. Use it to glue your dog's favorite treat on top. Store in the refrigerator for up to 2 weeks.
CHOCOLATE PEANUT BUTTER PUDDING POPS
I have not tried this recipe. I got it from Cherished Recipes Waterman Conservation Education Center. The recipe was submitted by Melody Lane.
Provided by internetnut
Categories Frozen Desserts
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Beat milk and peanut butter until smooth.
- Add cold water.
- Beat in pudding.
- Pour into freezer cups and freeze.
Nutrition Facts : Calories 493.4, Fat 17.2, SaturatedFat 7.2, Cholesterol 33.7, Sodium 505.3, Carbohydrate 75.8, Fiber 1.7, Sugar 66.4, Protein 12.4
PEANUT BUTTER CHOCOLATE POPS
Make and share this Peanut Butter Chocolate Pops recipe from Food.com.
Provided by alijen
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 243.5, Fat 11.7, SaturatedFat 5.6, Cholesterol 11.1, Sodium 90.3, Carbohydrate 30.8, Fiber 2.1, Sugar 25.5, Protein 5.3
PEANUT BUTTER POPS FOR DOGS
Another pet recipe found on the net. I've tried them, using plain low fat yogurt, much to my dog's delight. But then, whats not to love: peanut butter, yogurt, ice cubes. Yum
Provided by Dreamer in Ontario
Categories Easy
Time 8h10m
Yield 24 cubes
Number Of Ingredients 2
Steps:
- Place peanut butter in a microwave safe dish and microwave until melted.
- Mix yogurt and peanut butter together in a bowl.
- Pour mixture into ice cube trays and freeze overnight.
Nutrition Facts : Calories 86.5, Fat 6.7, SaturatedFat 1.9, Cholesterol 5, Sodium 66.9, Carbohydrate 3.9, Fiber 0.7, Sugar 2.8, Protein 4
SALTY PEANUT BUTTER BROWNIE POPS
Turn Betty Crocker® fudge brownie mix intro mouth-watering peanut dessert pops.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. Make and bake brownie mix as directed on box, using water, oil and eggs. Cool. Use foil to lift brownies out of pan; trim edges.
- Line cookie sheet with waxed paper. Shape baked brownies into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
- In microwavable bowl, microwave chocolate and peanut butter uncovered on High 1 minute, stirring once, until melted and smooth. Dip tip of 1 lollipop stick into chocolate mixture and insert stick into 1 brownie ball no more than halfway. Repeat. Return brownie pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each ball into chocolate mixture to cover; tap off excess. Insert opposite end of stick into foam block. Sprinkle tops with peanuts and salt. Refrigerate until set.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 110 mg
PEANUT BUTTER POPCORN
Sublime! The original recipe called for 4-8 servings, but I could finish this off myself in one sitting!
Provided by Mirj2338
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In small pan melt together corn syrup and sugar.
- Add peanut butter and melt.
- Be careful not to boil mixture too much, the peanut butter will start to burn.
- Remove from heat and stir in vanilla.
- Stir mixture over popcorn.
Nutrition Facts : Calories 228.2, Fat 8.4, SaturatedFat 1.7, Sodium 87.9, Carbohydrate 36.8, Fiber 1.8, Sugar 19.8, Protein 4.8
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