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These Chocolate Peanut Butter Pie Pops are filled with cold and creamy peanut butter on the inside and a crispy chocolate coating on the outside.
This is a Sponsored post written by me on behalf of REESE’S® Brand. All opinions are 100% mine.
We’re gearing up to watch some terrific college basketball – and the competition is heating up! So what better way to cool down than with our frozen REESE’S ‘Dream Team’ Chocolate Peanut Butter Pie Pops?!
This AMAZING recipe is our submission in the REESE’S® Baking Bracket Challenge! It’s a really fun recipe contest sponsored by Walmart and REESE’S, who have teamed up to give you some great dessert recipes to help make your next game day party memorable! And with Walmart’s everyday low prices, a party with delicious food (including a fabulous dessert made with REESE’s) doesn’t have to break the family budget!
We helped create one of 32 mouthwatering REESE’S recipe that you can vote for at the REESE’S® Baking Bracket Challenge. When you vote for our recipe – or any of the other Game Day Recipes in this bracket-style competition – you’ll get a chance to win a daily prize of a $100 Walmart gift card!
We need YOUR votes for our frozen REESE’S ‘Dream Team’ Chocolate Peanut Butter Pie Pops recipe to stay alive in the competition! They’re like a frozen chocolate peanut butter pie – made into individual-size pops!
Each REESE’S ‘Dream Team’ Chocolate Peanut Butter Pie Pop includes a layer of REESE’S® Peanut Butter Cups Minis surrounded by a frozen creamy peanut butter filling, then a layer of graham crackers and Reese’s Fast Break Bars as the ‘crust’ – and finally, the whole thing is enrobed in a rich chocolate coating.
So please be sure to vote for our recipe in the REESE’S® Baking Bracket Challenge. {CONTEST IS CLOSED}
And if you’d like to try this amazing dessert at home for your next March Madness party, here’s the recipe:
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Chocolate Peanut Butter Pie Pops
Ingredients
For the Filling Layer
- 1 1/2 cups heavy cream
- 8 ounces cream cheese, softened
- 3/4 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)
- 1/2 cup creamy peanut butter
For the Chocolate Coating
- 4 cups Hershey’s semi-sweet chocolate chips
- 5 tablespoons coconut oil
- 16 popsicle sticks
Instructions
- Cover the inside of a 9×9-inch baking pan with plastic wrap. Set aside.
- Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in refrigerator while preparing the rest of the filling.
- In the bowl of a stand mixer, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
- Fold whipped cream into the peanut butter mixture, blending well.
- Pour peanut butter mixture into prepared pan and smooth out top.
- Press Reese’s minis into filling by making four rows of four. Then insert the remainder between each group of four until you have used up all 25 pieces. Cover with plastic and freeze for at least two hours.
- In a food processor, place the Fast Break bars, the graham crackers and the peanut butter. Process until the mixture is pureed but still slightly grainy in texture with small pieces of the Fast Break bar still visible.
- Remove the pan from the freezer (after freezing for two hours) and press the Fast Break layer over the first layer. Smooth to even out. Cover and place back in the freezer for at least another hour.
- Remove from the freezer and run a knife along the sides to loosen, then invert the pan onto a cutting board. Tap the bottom a little and it should slide right out. If not, pull a little on the plastic wrap to pull it out.
- Once it is out, remove and discard plastic. Cut into 16 even pieces with a sharp long knife. (4X4).
- Now working quickly, force a Popsicle stick into the end of each one. If you hit a Reese’s mini as you push the stick in, just make a quick incision with a paring knife first then push the stick in. Place the 16 squares with the sticks on a tray that will fit in your freezer and freeze for at least an hour more.
- When you are ready to coat with chocolate, place Hershey’s chocolate chips and coconut oil in a microwaveable deep bowl and microwave on high for 30 seconds. Stir and microwave for a few more seconds until the chips have all melted.
- Remove peanut butter pops from freezer and dip one at a time into chocolate. Hold the dipped pop over the bowl for a few seconds while the chocolate crust hardens and then place the pop back on the pan. Once all pops have been dipped, return to the freezer until ready to serve.
- (If more of the chocolate coating is needed to cover all of the pops, just follow the same process using one cup of chips to 1 ¼ tablespoons of coconut oil.)
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Notes
Note: Prep time listed is active prep time. Additional freezing time is required.
And – don’t forget to VOTE for our recipe in the REESE’S® Baking Bracket Challenge! Everyday that you vote will make you eligible to win a $100 Walmart gift card! {CONTEST CLOSED}
Yummmmmmmmy
Thanks Liz!
Looks yummy! If I wanted to reproduce a Snack-well Devils Food cookie cake knockoff how would this recipe change? (it included a thin marshmallow layer over a thin chocolate cake with a chocolate cover that is smooth and a little crunchy on the outside. Finished in a shelf stable packaged form???
I don’t know Michael – sounds like a completely different recipe! Good luck to you.
I’m in Canada and have never seen the Reese’s break bar. What could I use as a substitute? My kids can’t wait for me to make this for them. We have made your peanut butter pie several times. It’s always a hit!
Hi Sunshine – Come to think of it, I haven’t seen it lately either! (We developed this recipe a while ago so it’s possible they no longer sell it.) You could skip that ingredient and just dip the frozen filling in the magic shell coating. Or I suppose any other crushed favorite candy bar could be pressed onto the filling and then dipped. Hope that helps!
I haven’t made yet because I can’t find Fast Break Bars. Not even at Walmart. Does this mean the recipe is no longer usable? I sure hope not! Is there an alternative. Thank You! Barb
Hi Barbara – It looks like you can still buy them via Amazon, but as an alternative, you could swap in a graham cracker crust (crushed graham cracker crumbs, sugar and melted butter) instead. Or, you could skip the crust entirely and just freeze the peanut butter filling, then cut into squares, add the stick and dip into the chocolate. Hope that helps!
Hi is there something else I could use instead of using coconut oil…
Not that I know of Danielle – the coconut oil immediately hardens when it is cooled and creates the ‘shell’. I’m not sure of any other oil when mixed with the chocolate that has the same properties.
WOW!!! These would be gone in a flash in mine house!! Everyone loves Reeses!! These look amazing, pinning this!
Thanks Diana!
Wouldnt it be easier to do the crust of the fast breaks/graham cracker/PB first? press it into the pan and then freeze, then make the filling and pour it in and freeze? I seem to always have issues trying to put a crust of some sort over top of a softer filling and getting it to be even across.
Hi Sarah – Great question. We did the assembly in the order listed because the crust will be very difficult to cut through if it is frozen for as long as the filling. But – you can certainly try it – the results will be the same! I hope you enjoy the recipe!
Okay, I made these and they are seriously delicious!! BUT they are very, very rich and sweet. I would probably make them in a 9×13 pan next time or in a 9×9 and cut them smaller. If you use a 9×13 you MAY need to make a little extra of the crust to make sure it spreads across the whole pan. Also, 4 cups of chocolate chips made enough coating to double dip them, made as directed into 16 pops and then that’s too thick, I find 🙂 Use a smaller amount of chocolate chips and maybe melt them in a tall glass or something to ensure it’s deep enough to dip them but only once.
Thanks for your feedback Carolyn!
You’re most welcome! Serious delicious-ness. My 19 year old proclaimed them “the best thing you’ve ever made!” 🙂