Peanut Butter Week!
You say you are no good at cake pops…
You ask me for help with pops falling off sticks…
You want to know how to make great looking truffles…
Well, look no further! These candy molds may be the answer you are looking for!
Make your Peanut Butter Cookie Dough (or any cake pop batter). Scoop it, roll it, and refrigerate it.
Melt your candy wafers.
Add a teaspoon of melted chocolate to the mold filling it about half way.
 |
| Fill mild half way |
Place a cookie dough ball into the wet candy. Do not push the dough into the chocolate. Allow the weight of the dough to fill up the cavity and push the chocolate up to the lip. If you put too much candy in, it will over flow a bit. Just scrap it away with a butter knife or small spatula. Work only a few cups at a time. Don’t fill up all cavities and then add all the balls. You risk the first ones hardening up.
 |
| Add the cookie dough not pushing to bottom |
Place the tray in the fridge for 5 minutes to allow the chocolate to harden and the dough ball to re-chill. The cups will pop out of the container with a slight push on the bottoms.
I melted peanut butter flavored candy melts in a small bowl and then dipped the top half of the dough ball.
 |
| The chocolate cup base is great to hold on to. Just don’t use “hot” fingers and melt the chocolate. Rinse hands in cold water and dry well prior to handling chocolate. |
 |
| Just dip the top of the dough forming a seal at the middle. |
When dipping the top, ensure that all sides of the dough are covered. If there are any gaps between the chocolate and peanut butter tops, just use a tooth pick with a touch of candy to fill in the holes. The chocolate coating seals in the yummy treat .
If you would like to take it a step farther and add a stick. Add it before you dip the top. Using a knife tip, make a small hole in the bottom of the cup (or find a weak point in the chocolate), dip the lollipop stick into some candy melts and insert. Allow 5 minutes for the chocolate at the base to harden prior to dipping the top. This method makes a really cute Cupcake Pop!
These can be stored in a container on the counter for a few days or in the fridge for about 2 weeks.
Enjoy!
Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.
Hi, could I have the recipe you used to make these Peanut Butter Cookie Dough. They look so creamy.
Thanks
Brenda
Brenda – You can find the recipe here https://pintsizedbaker.com.blogspot.com/2011/09/peanut-butter-cookie-dough-pops.html I posted it on Monday. They ARE super yummy!
They look gorgeous!
Firstly…peanut butter week? What an AWESOME idea!
Second- this is a brilliant way to make these look great- so much easier than dipping! I'm going to try this- thanks for posting. 🙂
-Miriam