Monday, December 12, 2016

Jingle Bells | Peanut Butter Pops

Jingle Bells Peanut Butter Pops Recipe

I think these would be perfect for a winter-themed get-together.

8 oz package peanut butter sandwich cookies
4 oz cream cheese, softened
White almond bark (candy melts)
Lollipops sticks
Floral Foam
Clear liquor for decorating (Vodka)
Gold & Silver Luster Dust
2 oz dark chocolate

  1. In a blender or food processor, pulse the cookies to form fine crumbs.
  2. Add small pieces of the cream cheese into the processor and pulse to combine.
  3. Roll the mixture into 1-inch ball. Place on a parchment-lined baking sheet. Refrigerate until firm. (About an hour)
  4. Melt the white almond bark in the microwave on a medium setting, stirring every 20 seconds until it is smooth. Dip each lollipop stick into the melted chocolate then into each cookie ball. Place on pan and refrigerate until set. (About 5 minutes)
  5. Remelt the white chocolate if needed. Working with 1 cookie pop at a time dip the cookie ball into the melted white chocolate, swirl to coat, tappering the excess off. Place the cookie pop into the floral foam allowing it to set in an upright position. (You will keep the other cookie pops in the refrigerator until they are needed)
  6. Repeat the process with each cookie pop. I would melt the white chocolate in small batches. The original recipe doesn't say to do this, but it is what I do when making candy.
  7. Refrigerate the pops until set. About 10 minutes.
  8. In a small bowl, combine the silver lust duest and 1/2 tsp of liquor until the consistancy is of water color paint. 
  9. Using the paintbrush, paint half the ball alowing them to dry. You may have to repaint them.
  10. With a dry paper towel, gently smooth the surface.
  11. Repeat steps 8-10 with the gold luster.
  12. Melt the dark chocolate in the microwave in 20 second increments, transfer the dark chocolate to a small resealable plastic bag, snipping of the corner and pipe on lines so that they look like the top of a jingle bell.
Nutritional Info: 246 calories - 14 g fat - 13 mg chol - 125 mg sod - 3 g protein - 28 g carb - 1 g fiber

Attribution: Image & Recipes is  the courtesy of Woman's Day. I found the recipe in the below issue on page 102.  (Dec 2106/Jan 2017) I found the above photo on their website.

As of today's date they are offering the subscription for $0.80 an issue.
Click on the below magazine if you are interested.

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