Instructions

Peanut Butter Chocolate Crunch Popsicles

1. Place your Reese Spreads, milk, heavy whipping cream and vanilla extract for your popsicle mixture into your blender. Blend on high using either your liquefy or smoothie option until fully mixed and smooth.
2. Pour your mixture into your popsicle molds and insert the sticks. Freeze for at least 4-6 hours.
3. Once your popsicles are fully frozen run the mold under warm water to release popsicles and place them on a waxed lined cookie sheet back in the freezer.

Coating

1. While your popsicles are freezing take your nuts and crush them. Set aside in a dish for later.
2. In a microwave safe bowl melt your chocolate chips in 15 second intervals until fully melted. Add in your Reese Spreads and combine. Then slowly add in a little bit of butter at a time until you have a smooth chocolate mixture – not too thick, not too runny. Place mixture in a narrow container for easy dipping.
3. Dipping the popsicles is probably the trickiest part. You want to only bring out 2-3 popsicles at a time or the others will start to melt and the chocolate coating won’t adhere to them. I like to do this on my kitchen table right next to my freezer to quickly get them out and back in.
4. Dip popsicles 1/2 way in melted coating mixture and then immediately sprinkle with chopped nuts.
5. Return popsicles to the freezer to set the chocolate, about 5 minutes.
6. To store your popsicles you can place them in an airtight freezer container or freezer bag.