Quite a mouthful isn’t it?
What is it about hot weather that makes us grab for the sweet treats?
Maybe it’s because savory treats don’t freeze as well.
In any case I stumbled across a recipe for chocolate/banana pudding pops a few days ago and had to try it (hey, I had bananas that were getting overripe I had to do something with them). With a twist of course. Because we’re peanut butter lovers around here.
You want high calorie? This is high calorie.
But we don’t make sweet treats because they’re diet friendly now do we? So don’t let the calorie richness scare you off.
Choco – PB – Banana Pudding Pops
1/2 cup sugar
3 T. Cornstarch
1/3 cup cocoa powder
2 1/2 cups milk
1/4-1/2 cup peanut butter
1 1/2 t. Vanilla
Mix sugar, cornstarch, salt, and cocoa together in sauce pan. Stir in milk and cook over medium heat, stirring constantly until thickened. Stir in peanut butter and vanilla.
Let cool and add a puréed banana or two.
Spoon into Popsicle molds and freeze.
As you can see, I didn’t have Popsicle molds so I used Dixie cups. Mom went to Wally world today though and brought home some real Popsicle molds for me. Hooray!
There are endless variations on this. I put the full half cup of peanut butter in mine and loved it, but Gabriel didn’t like how heavy it was. It was heavy.
I also used crunchy peanut butter because that’s all we had in the house. I think I would definitely have liked creamy better, but Gabriel’s a staunch crunchy PB dude.
You could easily drop either the PB, the banana, or both.
You could replace the vanilla with peppermint extract (and drop the PB and banana obviously). That’s going to be my next batch, because I love chocolate-mint combos!
Another one that would be awesome is a combination. Of coconut and almond for an almond joy pudding pop. Yum! Okay, maybe I’ll make that one next.