Peanut Butter Pie Pops

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

Print Recipe Pin Recipe

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!