Best Peanut Butter Cake Pops Recipes

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REESE'S PEANUT BUTTER CUP CAKE POPS



Reese's Peanut Butter Cup Cake Pops image

If you are a peanut butter lover....you will adore these delicious little treats. Every time I make these folks are asking for more! These are time consuming to make, but you make almost 2 dozen at a time and people love to get these as gifts. The more you practice making them, the faster you will become at it. Good Luck!

Provided by Miranda Roderick

Categories     Desserts

Time 2h

Number Of Ingredients 10

1 box cake mix, devils food or yellow cake mix
1 can(s) cream cheese frosting
3/4 c reese's peanut butter, creamy
3 regular sized reese's peanut butter cups (melted)
2 pkg dark chocolate melts-you can also use peanut butter melts
24 cake pop sticks (michael's sells these in the aisle with the cupcake liners)
24 lollipop bag
24 6" pieces of decorative ribbon to tie bottom of bags
4 ground up butterfingers bars or various decorative sprinkles
1 large styrofoam block or a large box flipped over on its top with 24 holes punched into it (use a screw driver to do this)

Steps:

  • 1. You can either make your own vanilla or devil's food cake from scratch or if time is short you can make a store bought mix. Follow box directions and add 1/2-3/4 of a cup of creamy peanut butter. You can add more or less depending on how strong you like it. Allow to cool completely.
  • 2. Once cooled, crumble the cake with a fork into small pieces. Melt 3 regular size or 6 small Reese's peanut butter cups in the microwave in 30 second increments. Do not substitute any other type of peanut butter cup. The flavor will not be the same!
  • 3. Add the slightly cooled peanut butter cups to 3/4 of a cup of your own home made cream cheese frosting and gently incorporate into the cake crumbs. Mix with a spoon until frosting is completely combined with cake. You can use 3/4 of a cup of store bought cream cheese frosting. Either will work.
  • 4. Roll mixture into half dollar size balls and place on wax paper covered cookie sheet. (Should make 20-24).
  • 5. Place them in the freezer for a little while to firm up (at least a few hours). Ideally you will want to plan ahead and leave them in the freezer overnight. They are so much easier to deal with then.
  • 6. Before you take the cake pops out of the freezer, melt chocolate (you will need 2 packages for this many cake pops) in the microwave per directions on package. (30 sec intervals, stirring in between). I like to use the dark chocolate, but you can also use the peanut butter flavored melts. Merckens makes the best, but Wilton's will work too. You can buy them online at:http://www.streichs.com/Chocolates/Merckens-Candy-Melts-1lb.html
  • 7. Once you are ready to begin,remove cake pops from freezer. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert about half way.)
  • 8. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and (using a spoon) pour the melted chocolate over the cake pop until covered. Coat them twice and make sure to make a complete seal around the entire cake pop. Especially the base when the stick was inserted. Once covered, rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off as well!
  • 9. When the chocolate is almost set, sprinkle the top half of the cake pop with ground up butter finger candy bars, finely chopped peanut butter cups, or orange and brown decorative sprinkles.
  • 10. Using a styrofoam block set in a box or flip a large size box over and punch holes in it with a screw driver, set them in the block or box to dry. Do not place them in the block until they are almost set, otherwise you will get a big chocolate mess!
  • 11. Once completely set, you can use the smaller lollipop bags and decorative ribbon to cover them. I like to coordinate the ribbon with the type of cake pop. I used brown and orange striped ribbon for my peanut butter cake pops. Enjoy!

SECRET CENTER CHOCOLATE PEANUT BUTTER CAKE POPS



Secret Center Chocolate Peanut Butter Cake Pops image

These peanut butter and chocolate cake pops with a surprise in the middle were inspired by Betty Crocker Facebook fan Rose and brought to life by the Betty Crocker Kitchens.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 18

Number Of Ingredients 6

1 box Betty Crocker™ Reese's Peanut Butter & Chocolate cupcake mix
Water, vegetable oil and eggs called for on cupcake mix box
18 paper lollipop sticks
18 Reese's Peanut Butter Cups Unwrapped Mini cups (from 8-oz bag)
1 package (16 oz) vanilla-flavored candy coating (almond bark)
Colored candy sprinkles or other candy decorations, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cupcakes as directed on box; cool completely, about 30 minutes.
  • Make peanut butter filling as directed on box except omit placing the filling in pastry bag. In large bowl, crumble cake; stir in filling until well blended.
  • Turn candies upside down. Carefully insert sticks into the center of each candy but do not push all the way through. Form cake mixture into 1 1/2-inch balls around each unwrapped mini cup. Place on waxed paper or plastic wrap-lined cookie sheet. Freeze 1 to 2 hours or until firm.
  • In 1-quart microwavable bowl, microwave the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-half of the balls from freezer. Dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with decorations. Store in airtight container in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 15 g, TransFat 0 g

CHOCOLATE PEANUT BUTTER CUP CAKE POPS



Chocolate Peanut Butter Cup Cake Pops image

Big hit with the little ones! Great for parties!

Provided by Amber Kirby

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 9

1 box devil's food cake mix (about 18 oz.)
1 box instant chocolate pudding mix (3.4 oz)
4 eggs
1 c water
1/3 c vegetable oil
1/2 c peanut butter
1 c coarsely chopped peanut butter cup candies
1 pkg peanut butter flavored candy melts (14 oz.)
1/2 c chopped peanuts

Steps:

  • 1. Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
  • 2. In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
  • 3. Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
  • 4. In large bowl, use hands to crumble cake until no large chunks remain. Add peanut butter and chopped candies; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours.
  • 5. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts. Before candy sets, sprinkle with peanuts; let set.
  • 6. Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter) Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter) Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)

GRACE123'S PEANUT BUTTER CHEESE CAKE PUDDING POPS



GRACE123'S PEANUT BUTTER CHEESE CAKE PUDDING POPS image

THIS IS GREAT

Provided by Grace Camp @grace123

Categories     Puddings

Number Of Ingredients 8

- 1 box vanilla pudding
- almost 8oz whipped cream cheese
- 1/2 cup peanut butter
- 1 cup sugar
- dash of choc syrup
- milk to make pudding[use a lil less milk for pudding]
- 1 small -2 small bags mini reeses cups chopped fine
- about 4 oz cool whip to mixture.

Steps:

  • MAKE PUDDING FIRST. WHIP IN THE CREAM CHEESE. THEN THE SUGAR BLEND WELL.THEN FOLD IN 4OZ OF COOL WHIP. DASH OF CHOC SYRUP. CHOPPED FINE REESES MINI CUPS ADD TO MIXTURE [U MAY USE POWDERED SUAGR INSTEAD IF U WISH]
  • POUR INTO PUDDING POP HOLDERS. PLACE IN FREEZER LET FREEZE
  • WHEN READY TAKE OUT AND ENJOY. HOPE U LIKE THIS

PEANUT BUTTER CAKE POPS RECIPE - (4.3/5)



Peanut Butter Cake Pops Recipe - (4.3/5) image

Provided by á-3443

Number Of Ingredients 6

1 chocolate cake mix, baked according to package directions
1 can premade chocolate frosting
1 cup peanut butter
1 cup powdered sugar
2 cups high-quality dark chocolate chips (I like Ghiradelli)
1/2 cup chopped salted peanuts

Steps:

  • Once the cake is cooled, crumble half of it into a large bowl (cover, wrap, and freeze the other half for later. A full cake makes a LOT of cake pops.) Add 1/4 cup of frosting to the cake mixture. Use a fork to work the frosting through. Continue adding frosting by the tablespoonful, JUST until the cake mixture starts to stick together. It shouldn't feel wet at all, but should adhere to itself in a playdoh like texture. In a small bowl, mix together the peanut butter and powdered sugar. Take about 1/2 teaspoon of the peanut butter mixture into your hands and roll it into a ball. Take about a tablespoon of cake mixture and press it into a sort of bowl shape. Place the peanut butter ball into the center of the cake ball, then gently close the cake ball around the peanut butter, until the peanut butter ball is fully hidden and enclosed inside the cake ball. Roll the cake ball until it looks round. In a small, deep, microwave-safe bowl, heat the chocolate chips JUST until they are melted (usually about 90 seconds or so). Stir until smooth. Press the end of a lollipop stick into the melted chocolate, then press that end into the center of your cake ball. Take a small spoonful of melted chocolate and carefully smooth it around the bottom part of the stick and cake ball. This step isn't neccesary, but it's the best what I've found to keep the stick from pulling out of the cake ball. Allow the chocolate to harden at room temperature. Gently dip the cake ball into the melted chocolate. Allow any excess chocolate to drizzle back into the bowl before pressing the top of the cake pop into crushed peanuts. Turn the cake pop right side up and press the bottom of the lollipop stick into a piece of styrofoam. Allow the cake pops to cool upright until ready to serve. Once chocolate is hardened, serve the cake pops, or cover them and store them in the fridge for up to three days. Enjoy!

PEANUT BUTTER CAKE POPS



Peanut Butter Cake Pops image

Make and share this Peanut Butter Cake Pops recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 14m

Yield 31-33 serving(s)

Number Of Ingredients 6

1 1/2 cups yellow cake mix
1 large egg
1/3 cup water
1/4 cup creamy peanut butter
2 tablespoons vegetable oil
cooking spray

Steps:

  • Combine all ingredients. Beat for 2 minutes.
  • Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.

Nutrition Facts : Calories 22.3, Fat 2.1, SaturatedFat 0.4, Cholesterol 6, Sodium 11.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.7

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