Peanut Butter Pie Pops

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Peanut Butter Pie Pops

When I first saw this recipe on A Family Feast I knew I had to make them. Only problem was I could not find Reese’s Fast Break Bars. I looked high and low for months with no luck. Finally, I just spotted them at Joanne’s Fabric store while on line. SCORE! Lucky for you, I have made your life easy and you can just click here to order some. Trust me, these bars are worth it!

I dipped these beauties in Chocoley Chocolate Disks. You can click here to buy them!

You’ll Need:

Fast Break Bars

Popsicle Sticks

Peanut Butter Pie Pops

Ingredients

For the Filling Layer
1 ½ cups heavy cream
8 ounces cream cheese, softened
¾ granulated sugar
1 cup creamy peanut butter
1 tablespoon vanilla extract
25 Reese’s minis
For the Crust layer
6 ounces Reese’s Fast Break Bar (3 2-ounce bars)
2 ounces graham crackers (3 sheets)
½ cup creamy peanut butter
For the Chocolate Coating
1 bag Chocoley Chocolate Disks
16 popsicle sticks

Instructions

Line the inside of a 9x9-inch baking pan with plastic wrap.
Beat the heavy cream to soft peaks. Place in fridge in fridge.
Beat cream cheese until smooth.
Add sugar.
Add peanut butter and vanilla.
Fold the whipped cream into the peanut butter mixture.
Spread this in the pan and smooth the top.
Press the Reese’s minis on top spacing them out.
Cover with plastic wrap and freeze 2-4 hours.
In a food processor, break up the Fast Break bars.
Add the graham crackers and the peanut butter.
Process until the mixture is ground up and grainy.
Press this over the frozen layer in the pan and return to the freezer for a few hours.
Run a knife along the side and use the plastic to pull out the bars in one square.
Cut into bars and insert sticks,
Melt chocolate and dip each bar.
Lay them on a cookie sheet lined with wax paper and freeze until serving time!