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Chocolate & Peanut Butter Popsicles - Rich, creamy and a tiny bit salty, these popsicles will have you coming back for more.

Chocolate and Peanut Butter Popsicles

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Hi Bold Bakers!

I have to say, some of my favorite recipes to make typically involve no baking at all. This is especially true in the Summer months, where I love to embrace the hot weather and whip up simple treats that can be popped in the freezer and saved for whenever I want like my 5 Best Popsicles for Summer.

There is no doubt in my mind that you all love the combination of chocolate and peanut butter as much as I do. From my Peanut Butter and Chocolate No-Machine Ice Cream to my Peanut Butter Chocolate Cheesecake, I love to experiment with these ingredients whenever I can. As a result, I’ve created my Chocolate & Peanut Butter Popsicles for you all to enjoy!

These Chocolate and Peanut Butter Popsicles are an absolute no-brainer. They take mere minutes to make, while simultaneously creating a perfect blend of rich chocolate and creamy peanut butter. The base of this recipe is a tangy greek yogurt, which really compliments the texture of my homemade peanut butter. After being sweetened with just a bit of sugar, this peanut butter mixture is then frozen into a popsicle mold.

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Once they’ve set, dip them in chocolate and sprinkle on some chopped toasted peanuts, and voila! Who wouldn’t love to bite into one of these? They’re rich, creamy, and crunchy to eat, and they feature a hint of salt from the peanut butter to contrast the sweet flavor. These popsicles are truly addicting!

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Get more of my 5 Best Popsicles for Summer!

Chocolate and Peanut Butter Popsicles
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 cup (8oz/240g) smooth peanut butter
  • ½ cup (4oz/120g) greek yogurt
  • ¾ cup (6floz/180ml) milk
  • 2 tablespoons sugar
  • 1 cup (n60z/180g) chocolate, chopped
  • Salted peanuts, finely chopped
Instructions
  1. Whisk together the peanut butter, yogurt, milk, and sugar until smooth and combined.
  2. Pour the mixture evenly into popsicle molds then insert your popsicle sticks.
  3. Freeze for 4-6 hours until solid or preferrably overnight.
  4. For the chocolate coating: Microwave the chocolate until melted, stirring every 20 seconds. Allow to cool for 5 minutes.
  5. To remove the popsicles from the molds run under warm water to for about 5 seconds and gently pul on the popsicle stick.
  6. Before serving dip each popsicle in the chocolate then sprinkle with the chopped peanuts.
  7. Serve immediately or store in the freezer for up to 8 weeks.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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8 Comments

  1. Casey on August 21, 2017 at 1:40 pm

    What is the 1tabkespoon of peanut butter used for? I didn’t see it in the recipe? Thanks!

    • Gemma Stafford on August 22, 2017 at 3:22 am

      Casey, I do not know!!
      I am sorry, I did not notice this in the written recipe, I have now removed it, thank you,
      Gemma 🙂

  2. Emilie on July 21, 2017 at 3:25 am

    Hello,

    When I put my popsicle into the chocolate, the chocolate fall if I don’t cover all the ice.

    Do you know why I have this problem ?

    Thank you for your recipes and sorry for my bad english ^^”

    • Gemma Stafford on July 22, 2017 at 11:14 am

      Hi there,
      This is good English, well done.
      I am thinking it is the type of chocolate you are using! is it real chocolate? cooking chocolate is a different thing, and will not stay put in the same way.
      i hope this is of help!
      Gemma 🙂

  3. Leslie on June 13, 2017 at 6:53 pm

    Hey there! What have you found is the best way to store the popsicles once they’ve been removed from the molds and dipped? Thanks!

    • Gemma Stafford on June 14, 2017 at 8:32 am

      hi there,
      good question! I store them on a flat tray, return them to the freezer to set up, then cover down well with cling wrap, or insert into a large plastic/roasting/freezer bag.
      You can add a second layer by covering the first one, adding the second etc, and finally wrap in a large bag, or double cling wrap.
      Thank you for being with us,
      Gemma 🙂

  4. Artes Fatimah on June 8, 2017 at 6:37 pm

    Hi gemma, i love this recipe.. But iis possible to replace the greek yoghurt with other ingredient? If yes, please advise.

    Thank you.
    Artes

    • Gemma Stafford on June 9, 2017 at 2:51 am

      Hi Artes,
      You can swap this for a soft curd, (cream cheese) if you wish. Choose one of the recipes which uses cream too. The yogurt adds a little tang to the recipe, and is lighter than the cream ones,
      Gemma 🙂

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