Friday, June 28, 2013

Peanut Butter Pudding Pops

Who doesn't love a good pudding pop?  Why buy them when they are so easy to make!  Besides these pudding pops are peanut butter and chocolate, plus they were made with almond milk instead of moo juice.  Try finding that in the store!

This recipe for Peanut Butter Pudding pops from Craft, Bake, Sew, Create yielded 6 star pops with about half a cup  leftover.  I just froze that in a small container and ate it like ice cream.

What I like about pudding pops versus popcicles (or even most homemade non dairy, egg free ice creams) is how they stay relatively soft after being frozen.  Sometimes homemade popcicles and ice cream get rock hard after 24 hrs in the freezer. 

This is not the case with the peanut butter pudding pops.  They are chompable straight out of the mold.  This is particularly awesome because it takes Blockette FOREVER to eat frozen confections on a stick.  She is willing to chomp on these pudding pops unlike even a store bought Popsicle. 

As with all things using cocoa powder, I suggest you use a high quality cocoa powder.  The better the cocoa, the better your pudding pops are going to taste.  I do NOT like Hershey Cocoa powder.  That's because I'm spoiled.  Once you use a high quality cocoa powder you won't be able to go back to using the cheap stuff.  It will taste like dirt.  Consider yourself warned.  Personally, I LOVE chocolate, so it's one of the few things I'm willing to splurge on.

For those of you with a peanut allergy, I'm sure these pops could be made with other "butters" other than peanut.  Nutella and Biscoff come to mind as tasty alternatives!

Chocolate & Peanut Butter Fudgsicles from Craft, Bake, Sew, Create
2/3 cups granulated sugar
1/4 cup cocoa powder (use the good stuff, I love Penzeys)
1/4 tsp. salt
3 T. cornstarch
2 1/4 cups milk (I used unsweetened almond milk)
1 tsp. vanilla
2 T. butter or margarine
1/2 cup creamy peanut butter

In med pan, whisk sugar, cocoa, cornstarch, and salt. Gradually whisk in milk. Cook over med heat, stirring constantly, until mixture starts to boil. Boil for 1 min. Remove from  stove and stir in butter, vanilla and peanut butter. Pour into popsicle molds. Freeze overnight. (While you're waiting for the pops to freeze, go ahead and lick the pan you cooked the pudding in.  I won't tell!)

1 comment:

  1. What a great recipe & it looks like you have a very happy camper!

    ReplyDelete

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