Smooth and creamy peanut butter popsicles, dipped in melted chocolate – It’s basically like eating a frozen Reese’s peanut butter cup!
Have I ever told you about the Reeses peanut butter cup phase I went through in middle school?
Many weekends when my friends and I would go to the movies, we’d stop at the grocery store beforehand to stock up on candy.
I was completely obsessed with Reeses peanut butter cups and would usually buy three or four packages, all for myself.
Also Try This Oat Milk Ice Cream
Honestly, I could eat so much sugar back then…
Toaster strudels or Eggos saturated with syrup at breakfast, chocolate bars packed in my lunch, large Baskin-Robbins milkshakes after school with friends…
My mother brought us up on a very healthy and balanced way of eating, with a variety of vegetables at every meal, and I counted broccoli and brussels sprouts among my favorite foods even as a child.
But I’ve always been a person who eats dessert every day.
And any dessert that includes the combination of chocolate and peanut butter is especially difficult for me to resist.
I think I would eat my shoe if you covered it in chocolate and peanut butter.
Leftover peanut butter? Stir it into this Chia Pudding Recipe
These popsicles are smooth, creamy, rich, chocolatey – basically everything you could ever want in a dessert.
And yet they are also nutritious and filling at the same time, with just a few ingredients, keto and vegan options, no refined sugar, and none of the empty calories.
They’re the perfect healthy indulgence to beat the summer heat.
Peanut Butter Pudding Pops
Ingredients
- 1 cup milk of choice
- 1/3 cup peanut butter OR allergy-friendly sub
- 1 1/2 ripe bananas, or 1/2 cup coconut butter or additional peanut butter
- scant 1/8 tsp salt
- sweetener to taste, such as pure maple syrup, sugar, or stevia
- chocolate coating, listed below
Instructions
- Blend all ingredients together until completely smooth. You want the liquid to taste a little too sweet, as it will become less sweet once frozen. Sweetener amount will depend on your tastebuds, ripeness of the bananas (if using), and your milk of choice. Pour into popsicle molds and freeze. Chocolate Coating: Either melt chocolate chips to form a thin sauce OR stir together 1 tbsp cacao or cocoa powder, 1 tbsp melted coconut oil, and 1/2 tbsp pure maple syrup or agave to form a sauce. Take one frozen popsicle from the freezer, dip in the sauce, then place on a sheet of wax paper and re-freeze. Repeat for remaining popsicles.View Nutrition Facts
Notes
Have you made this recipe?
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Jess says
These look delicious! I will probably use almond butter or cashew butter! What method did you use for the chocolate ‘sauce’??
Chocolate Covered Katie says
I’ve done both. Pops in the photo have the chocolate chip option.
Melissa says
My friend and I would also stock up on Reeses PB Cups before going to the movies, because the movie candy was so expensive. In one movie, my friend started giggling unexpectedly…. in the dark, she had forgotten to remove the paper liner from the PB and so had tried to eat it!
[email protected] a Dash of Cinnamon says
Yes! I love the chocolate peanut butter combo too. The best. I used to pretty much live on sugar only. Yikes, glad I toned down that
Annalise says
Just popped mine into the freezer!?It’s such a simple, quick recipe! Thanks Katie!
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Marina @ A Dancer's Live-It says
Perfection!! Cannot wait to make these for a warm summer day 🙂
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Candice says
Thank you for this! I have just bought a popsicle mold so I’ll be making these pronto.
Cassie says
I went through a HA-UGE Reese’s peanut butter cups phase too, and to this day I still love chocolate and peanut butter married together. UGH, it’s soooooo delicious. I would love to make these for the summer–I’d just eat them all up!
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Nina says
Just took one out of the freezer. Fantastic!!!
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Ashley R. says
You’re a mind reader!!! I was desperately searching for this type of treat and was trying to create my own. You did it! And I’m so happy you did because they are going to be so much better developed by you!
Natasha says
I know there’s a non-banana option given, but I’m wondering how that changes the texture? Is the banana taste strong in the original recipe? I’ve had pumpkin ice cream made w/ banana before and it was overwhelmingly banana.
Chocolate Covered Katie says
Texture is very similar either way. They do have a slight banana taste with the banana version, but it is mostly masked by the peanut butter.
Elissa says
OHMYGOODNESSKATIE how do you keep outdoing yourself? This looks amazing!
Jamie says
What brand/kind of popsicle molds did you use here?
Chocolate Covered Katie says
They are from Japan, and I’ve had them for decades so do not know the brand 🙂
Michelle says
I’m a sucker for banana/almond butter anything! These sound delicious!
Bites for Foodies says
I am making these!! I prefer making homemade popsicles or frozen treats for the kids as opposed to buying them. I make these frozen peanut butter cups which I assume would have a similar flavour. I also make vegan banana ice cream so I know they lend a creamy, sweet flavour!
http://www.bitesforfoodies.com/recipes/chocolate-peanut-butter-cups/
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kristy says
I had just purchased the tub forms for homemade frozen fruit and frozen yogurt treats. Had to run out and buy the molds to make these. Can’t wait to try these!!!
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Jessica says
Is there anything I can substitute the melted coconut oil for in the chocolate coating? I’m not a fan of coconut
Chocolate Covered Katie says
You can use the melted chocolate chip option also listed.
Chocolate Covered Katie says
You can use dixie cups! Get popsicle sticks from a craft store or insert skewers or even baby forks for the popsicle sticks. 🙂
Unofficial CCK Helper says
https://chocolatecoveredkatie.com/stevia-conversion-chart/
Emily says
I just made these over the weekend, they are SOOO good! I just threw a few chocolate chips into the molds instead of a coating, maybe not as good, but a little easier and quicker. I will definitely make again!
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Lauren Paradis says
What did you use for sweetener and how much? Just need a ballpark!
Jessica says
I just made them and used 2 tbsp of maple syrup (ballpark from other cck recipes). They tasted great (unfrozen)! I can report back once the pops come out. I used unsweetened vanilla almond milk.
Vickie says
These are delicious!! I made mine with the addition of vanilla protein powder, just to up the protein factor. I don’t think it changed the flavor. Love it.
Linda says
To replace banana, use 1/2 cup milk and 1/2 cup yogurt and that is the total amount?
Janelle M says
This is my kind of recipe! Absolutely lush looking, can’t wait to make them. Still so hot here!
TT says
Can a powdered PB be used, like PB2 reconstituted with water per instructions on product?
Jason Sanford says
Feel free to report back if you experiment!
Healthy times says
Hi I love making your food with my mum. I am 8 years old and I got a baby sistrer and she tasted your icecream and she enjoyed it. I live in London. Thanks
Michelle says
Hi- these look delicous. If I leave out the banana do i leave out the milk too and just do 1/2 cup yogurt instead on milk and banana? Sorry injust wasnt getting the instructions
Jason Sanford says
You’d use 1/2 cup yogurt and 1/2 cup milk.
Deane Kogelschatz says
Love your stuff Katie, but it sure would be nice if you would include a picture of the recipe, like even a 2″ x 2″, in one of the upper corners of the recipe to show the item when it gets printed out. I have to copy and paste the recipe text in a Word file, then click on one of your pictures, save it, resize it, then paste it in my Word document. I suspect your other fans would appreciate the same thing.
Thanks!
Deane
Rosalie Dieteman says
I would too! I also get a giant top margin on the first page, causing the recipe to print on 2 pages (or front and back of one page).
Denise says
I was wondering about the bananaless option. How much yogurt should I use, exactly? I love banana peanut butter everything, but my family doesn’t love the combination so much, so I thought I’d try the other option… Thanks!!
Denise says
Oh sorry!!! I somehow missed that someone already replied to that same question ?
jennifer paling says
I am a little confused. For the banana free option, you omit the banana and sub in 1/2 cup yogurt or its a 1/2 c milk and a 1/2 ca yogurt?
Jason Sanford says
Half cup milk and half cup yogurt instead of 1 cup milk.
C. Lalonde says
Has anyone used frozen ripe bananas? I would like to know if they make the recipe runnier.
Thanks!
Jason Sanford says
It works! Just be sure they are super ripe before freezing them.
Yocheved Skaly says
How in the world do you get the chocolate to spread on so pretty? After i dipped the pops in the chocolate it slides right off. what am i doing wrong?
liz says
could I use powdered peanut butter in this recipe?
Tori Cooper says
Omg, these look so delicious! Thanks for sharing.
Joey says
Can’t wait to try these. Finally, a recipe where the sugar is all clearly able to be substituted out. I think I might try oiling whatever I’ll be using as moulds and coating in cocoa powder…
Brittany Audra @ Audra's Appetite says
You can never go wrong with chocolate and peanut butter! Love how I always have these ingredients on hand too 🙂
OH LA LATKES says
These popsicles look scrumptious. I’ve just pinned them to my Pinterest board to try them soon. Thank you for sharing this recipe with us!
E || OH LA LATKES
Britt says
I know what I’m making when my Thrive Market box full of oat milk gets here. These look amazing!!!
Rose Keller says
What pop set do you recommend? The ones I’ve tried are not good!
Jason Sanford says
The ones Katie used for the photos are a popsicle mold she bought years ago in Japan. So unfortunately probably not the easiest things to find! But they’re just a basic popsicle mold set like the ones sold at grocery stores.
Jason (media relations)
Cassie Autumn Tran says
These look stunning and tasty! Reese’s peanut butter cups were my favorite candy as a child as well. Anything with chocolate and peanut butter was essentially my #1 combination. But these popsicles are definitely a treat I would devour any day!