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
- 4 cups Hershey’s semi-sweet chocolate chips
- 5 tablespoons coconut oil
- 16 popsicle sticks
- 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.)
Note: Prep time listed is active prep time. Additional freezing time is required.