I finally made my first attempt at cake pops, well not really cake pops. I've seen so many great posts around the blogosphere, but never got around to making them. I'm always late coming to the party it seems. These Chocolate Peanut Butter Pops are not cake at all, but a mixture of peanut butter, butter, powdered sugar, and Rice Krispies, dipped in melted chocolate, and taste out of this world! You see I first had Chocolate Peanut Butter Balls at my now Daughter-in-Law's bridal shower. Cherise's Grandma Lorraine made them for Cherise's shower, because she loves chocolate and peanut butter. I found out that her Grandma has been making these same Peanut Butter Balls, for over 50 years, since Cherise's Mom, Camille, was a little girl. This is truly an heirloom recipe.
|Chocolate Peanut Butter Balls|
I decided to try making the Chocolate Peanut Butter Balls into the ever popular "pops" in honor of National, Peanut Butter and Chocolate
Day, Week, no Month:) Because they have Rice Krispies mixed in them, they aren't as smooth, as they would have been, if they had been made with cake. If you aren't in the "pop" mode, you can just make the Chocolate Peanut Butter Balls, which sort of look like big truffles. You could even put sprinkles on the balls, or leave them plain. like Grandma Lorraine. Or, you can make some of each of the pops and balls, like I did. Whether you make pops or balls, these little gems, are so good with all that peanut butter confection, covered in chocolate, and they are made with love. These treats would be perfect for any chocolate peanut lover for Valentine's Day!! Enjoy!
I found out that there is a learning curve to making "pops", because some of them looked like "alien pops", but they tasted so good. I also had trouble getting the chocolate smooth, even though I thinned it out a bit. I will be consulting with Grandma Lorraine soon:)
|Mom Camille, Cherise, and Grandma Lorraine|
Chocolate Peanut Butter Balls Adapted from Grandma Lorraine
2 c. creamy peanut butter, not natural style
2 c powdered sugar
1/2 c butter, 1 stick
3 c Krispy rice
Combine all of the above ingredients, and form into small balls. I used my 1 1/2” cookie scoop, because I was making the pops, first. If you are just making the balls, they could be made in 1 “balls. Refrigerate for 1 hour, or freeze for 15 min, if making the pops on a cookie sheet, covered with wax paper.
To assemble pops or coat the Peanut Butter Balls with Chocolate
Semisweet Chocolate around 16 oz or 12 oz. of chocolate candy melts
Canola oil, to thin, if needed
25-30 Lollipop sticks, I used 6”
Sprinkles of your choice
- 1. Leave or pops in freezer, while melting the chocolate.
- Over double boiler or microwave in 30 sec intervals, melt chocolate or candy melts, stirring until all the lumps are gone. Stir in canola oil to thin, if needed.
- Pour melted chocolate in a deep bowl or glass measuring cup.
- Take pops from the freezer. Dip one end of the lollipop stick in chocolate and stick it in straight down the pop.
- Holding the lollipop stick, hold the pop upside down, and dip in the chocolate, twirling pop, until evenly coated. Holding pop over another cup, add sprinkles of your choice.
- Place in small glass to dry or place in a styrofoam block.
- Store covered in refrigerator, until ready to serve.
Chocolate Peanut Butter Balls
- Leave balls in refrigerator, while you are melting chocolate.
- Over double boiler or microwave in 30 sec. intervals, melt chocolate or candy melts, stirring until all lumps are melted. Stir in Canola oil, if needed to thin.
- Pour melted chocolate or candy melts into a deep bowl or cup, and drop the balls in the chocolate, turning with two forks or a spoon to coat evenly.
- Place on wax paper coated cookie sheet. Add sprinkles if deisred, and refrigerate.
I am linking this recipe to Weekend Potluck @The Country Cook with Brandie. Stop by and say Hi! to Brandie, and link up your recipe,