Frozen Chocolate Peanut Butter Pie Pops with Reese's
Decadent frozen pops combining layers of creamy peanut butter filling studded with Reese's minis and a crunchy Fast Break bar mixture, all coated in smooth chocolate. These handheld treats are perfect for summer gatherings, birthday parties, or whenever you want to transform classic pie flavors into a fun frozen dessert. The combination of textures from the smooth filling, candy pieces, and chocolate coating creates an indulgent treat that's easy to serve and impossible to resist.
Ingredients
- 1 ½ cups heavy cream
- 8 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 25 pieces Reese's minis
- 6 ounces Reese's Fast Break Bar, 3 2-ounce bars
- 2 ounces graham crackers, 3 sheets
- ½ cup creamy peanut butter
- 4 cups Hershey's semi-sweet chocolate chips
- 5 tablespoons coconut oil
- 16 pieces popsicle sticks
Instructions
- 1
Cover inside of baking pan with plastic wrap
- 2
Whip heavy cream until it holds peaks and refrigerate
- 3
Beat cream cheese until smooth, add sugar and mix until blended
- 4
Add peanut butter and vanilla to cream cheese mixture, mixing well
- 5
Fold whipped cream into peanut butter mixture until blended
- 6
Pour mixture into prepared pan and smooth top
- 7
Press Reese's minis into filling in four rows of four, then fill gaps with remaining pieces
- 8
Cover with plastic and freeze for at least two hours
- 9
Process Fast Break bars, graham crackers, and peanut butter until pureed but slightly grainy
- 10
Remove pan from freezer and press Fast Break mixture over first layer, smooth evenly
- 11
Cover and freeze for at least another hour
- 12
Run knife along sides to loosen, invert pan onto cutting board and remove plastic
- 13
Cut into 16 even pieces with sharp knife
- 14
Insert popsicle stick into end of each piece, making incision if needed
- 15
Place on tray and freeze for at least one more hour
- 16
Microwave chocolate chips and coconut oil for 30 seconds, stir and microwave until melted
- 17
Dip each pop into chocolate, hold over bowl briefly for coating to harden
- 18
Return to freezer until ready to serve
Tips
Work quickly when inserting popsicle sticks to prevent melting. If you hit a candy piece, make a small incision with a paring knife first.
For smoother chocolate coating, let each dipped pop drain over the bowl for a few seconds before placing on tray.
If chocolate becomes too thick while dipping, microwave for 10-15 seconds and stir to restore smooth consistency.
Good to Know
Store in freezer for up to 1 month in airtight container or wrapped individually
Can be made up to 1 week ahead. Complete through chocolate coating step and store frozen
Remove from freezer and serve immediately. Let sit 2-3 minutes if too hard to bite
Common Mistakes
Don't skip freezing times or pops will be too soft to handle
Don't overheat chocolate or it will seize - heat in short intervals
Work quickly during assembly to prevent melting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I use different candy bars in the layers?
Yes, substitute with other chocolate peanut butter bars like Butterfinger or Snickers. Process until slightly chunky for best texture.
How long do these keep in the freezer?
Properly stored in airtight container, they'll keep for up to 1 month. Wrap individually to prevent freezer burn.
Can I make these without a stand mixer?
Yes, use electric hand mixer for cream cheese mixture and whip cream separately. Hand whisk can work but requires more effort.