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crunchy peanut butter pie pops - amazing pie recipes

crunchy peanut butter pie pops
crunchy peanut butter pie pops

Yield: Makes 16 pops

Total: 8 hr 40 min

Prep: 40 min

Inactive: 8 hr

Ingredients for crunchy peanut butter pie pops

1/2 cup graham cracker crumbs

1/4 cup granulated sugar

1/4 cup salted pretzels, crushed

1 tablespoon cocoa powder

12 ounces cream cheese, room temperature

3 tablespoons unsalted butter, melted and cooled

8 ounces creamy peanut butter

1/2 teaspoon kosher salt

4 ounces powdered sugar

1 teaspoon vanilla bean paste

1 1/2 cups heavy cream

1/4 cup chopped salted dry roasted peanuts, 

6 ounces dark chocolate

1/2 cup small chocolate-covered rice balls 

Directions of amazing pie recipes

Special equipment for pi recipe:

 * pop sticks and pop mold.

1. To make the crust, place graham crackers, granulated sugar, cocoa powder, and pretzels in a bowl and mix well. Add the chilled melted butter, mix, and set aside.

2. Place the cheese cream in a stand mixer with a paddle attachment, and Mix on medium speed to soften the cheese, about 1 min. Add the powdered sugar, peanut butter, vanilla paste, salt, and mix at medium speed for 5 to 6 min,  then increase the speed for an additional 2 to 3 minutes. The mixture will become light and fluffy. Add the nuts, and mix just enough to incorporate the nuts. Pour the mixture into a bowl and set it aside.

3. Add the heavy cream to the cleaned mixing bowl Whip the cream with the whip attachment until slightly stiff peaks form. Do not over-whip. Add one-third of the soft cream to the mixture. When the cream starts ta fold, continue with the rest of the cream.

4. Fill cream in a pastry bag and pipe a small amount into each mold, and tap the mold ( so that the mixture falls into the bottom of the mold). Sprinkle the chocolate balls over the mixture. Pipe more mix. Sprinkle some crust and repeat with cream. Continue adding chocolate balls and crust. Insert the pop sticks into the mixture three to four-quarters of the way through the pop. Freeze overnight.

5. Heat the chocolate and melt it. To open the pops, dip the mold in lukewarm water. Gently twist the pops sticks out of the mold. Pops. Dip in the melted chocolate and take them out. Put the pops back in the freezer to let the chocolate harden. Pops can last up to 2 weeks wrapped in an airtight container.