After making homemade peanut butter cups recently, I’ve been back on my choco-PB kick. It ties in well with my push for sweet, cold summer treats, which is what led me to make this particular recipe.
Chocolate-dipped peanut butter frozen yogurt… on a stick. Delicious, right? These freezer pops are surprisingly light, too. They’re not at all like peanut butter cups. Instead, the peanut filling is yogurt-based, so it’s light and refreshing. The heaviness comes solely from the chocolate, which is delicious.
To make making these popsicles easier, I highly recommend a silicone popsicle mold. Hard plastic molds make it a lot harder to get the frozen filling out in one piece, but a silicone popsicle mold is a lot more flexible.
I use one like this one (Amazon affiliate link here), but there are many different options for sale. Mine didn’t come with the extras this one did like the funnel and the bags, but you don’t really need those, IMO.
The good news is, actually making these popsicles is super easy. You mix up your filling, fill the molds, and freeze it. Once it’s solid, you melt chocolate, dip the popsicles in it, and let them freeze again to harden it. Done and done!
Please overlook the messier last couple; I had extra filling and the chocolate was starting to solidify, so I just made them instead of making them look pretty. Fair warning: all of this is super delicious and hard to not just eat immediately, but they’ll be really messy if you don’t let them freeze again. You can see the difference between the first couple I dipped and the last couple, for sure!
Chocolate-Dipped Peanut Butter Froyo Popsicles
Equipment
- Popsicle Mold The smaller your mold, the more popsicles this recipe will make.
- Baking Sheet To lay out the dipped popsicles to harden.
- Glass Something wide and tall enough to use for dipping the popsicles.
- Mixing Bowls
- Double Boiler
- Piping Bag For easy filling of the popsicle molds.
- Silicone Baking Mat Or parchment paper, for lining your baking sheet.
Ingredients
- 2½ Cups Plain Greek Yogurt
- 1½ Cups Creamy Peanut Butter
- 3 Tbsp Maple Syrup
- 16 Oz. Chocolate Chips
Instructions
- In a mixing bowl, mix together the yogurt, peanut butter, and maple syrup until it's well combined.2½ Cups Plain Greek Yogurt, 1½ Cups Creamy Peanut Butter, 3 Tbsp Maple Syrup
- Use a piping bag or other method of your choice to fill the popsicle molds with your peanut butter mixture. Add your sticks and place in the freezer to freeze over night. You want these nice and solid for dipping.
- Line your baking sheet to help prevent the chocolate from sticking and set it aside.
- Use your double boiler to bring your chocolate up to temperature and melt it. You can go all-in with temperature to temper it, or don't worry about it; I didn't bother and it was fine.16 Oz. Chocolate Chips
- Pour your melted chocolate into your glass. Working quickly while it's still warm and melted, dip your popsicles. Once dipped, arrange them on your baking sheet (since you can't put them back in the molds) to solidify. Return this to the freezer for at least an hour to fully set.