Chocolate-Dipped Peanut Butter Froyo Popsicles
Exactly what it says on the tin; peanut butter yogurt, frozen and dipped in rich dark chocolate, for an excellent summer treat.
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.