Peanut Butter Chocolate Pops
Indulge your sweet tooth with these irresistible Peanut Butter Chocolate Pops—a no-bake treat that perfectly balances creamy peanut butter with rich, velvety chocolate. Made with pantry staples like powdered sugar and vanilla extract, these pops are quick to prepare, requiring just 20 minutes of prep time before freezing. A luxurious chocolate shell, achieved with bittersweet or semi-sweet chocolate chips and a touch of coconut oil, encases a smooth peanut butter center for a delightful crunch with every bite. Perfect for parties, after-school snacks, or a freezer-ready dessert, these portable delights can also be customized with sprinkles, crushed peanuts, or a drizzle of white chocolate. With only a handful of steps and no oven required, these peanut butter chocolate pops are a crowd-pleasing dessert you'll want to make on repeat!
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Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract
- 1.5 cups Bittersweet or semi-sweet chocolate chips
- 1 tablespoon Coconut oil
- 12 Popsicle sticks
- 1 sheet Wax paper
Instructions
In a mixing bowl, combine the peanut butter, powdered sugar, milk, and vanilla extract. Stir until smooth and evenly combined.
Line a baking sheet with wax paper. Scoop approximately 2 tablespoons of the peanut butter mixture and shape it into a small oval or ball. Place it onto the prepared baking sheet.
Once all the peanut butter balls are shaped, insert a popsicle stick into the center of each one. Place the baking sheet in the freezer for 1–2 hours, or until the pops are firm.
When the peanut butter pops are frozen, melt the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until the mixture is smooth and fully melted.
Remove the peanut butter pops from the freezer. Dip each pop into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off, then place the pop back onto the wax paper.
Optionally, decorate the pops with sprinkles, a drizzle of white chocolate, or crushed peanuts before the chocolate sets.
Return the baking sheet to the freezer for an additional 15–20 minutes to allow the chocolate coating to harden completely.
Serve immediately or store in an airtight container in the freezer for up to two weeks.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.4 g | 293% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 364.3 g | 132% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 284.1 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
