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Makes
four 2 1/2 ounce pops, plus a little extra
Author Notes
I am a sucker for peanut butter at any meal and in any form: smooshed into a bowl of granola, made into a dipping sauce, mixed into cookie dough... I am indiscriminately happy with it all. These pudding pops are essentially a fudge pop texture with a peanut butter flavor. They are adapted from the fudge popsicles on Smitten Kitten, which were themselves adapted from Matt Armendariz. —pantryhero
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Ingredients
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1 1/4 cups
whole milk
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1 tablespoon
cornstarch
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2 tablespoons
powdered peanut butter (like PB2 brand)
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2 tablespoons
creamy peanut butter
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1/4 cup
sugar
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1 pinch
salt
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1/2 teaspoon
vanilla extract
Directions
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Put all of the ingredients except the vanilla into a medium saucepan. Set aside the liquid measurer that the milk was in—you’ll need it again.
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Turn the heat to medium and start whisking.
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Continue whisking frequently until the mixture thickens, about 5 or 6 minutes. For me, it started bubbling after 2 or 3 minutes and thickened up another 2 minutes or so after that.
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Remove from heat and pour back into the liquid measuring cup. This will make it easier to fill your molds.
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Add the vanilla extract and let the mixture cool a little—10 minutes or so.
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Fill your molds and let freeze until solid. I let them freeze overnight.
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