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Recipe Detail Page
Chocolate Peanut Butter Pie Pops
Summer 2014
The crusts on these fun treats are as good as the filling. The pops can be made a day ahead and kept, at room temperature, in a single layer covered with plastic wrap. If you want to serve them warm, simply reheat in a 250°F (120°C) oven for about 6 minutes.
Makes 16
2 cups (500 mL) all-purpose flour
½ cup (125 mL) icing sugar
1 tsp (5 mL) salt
2 sticks (1 cup/250 mL) cold unsalted butter
¼ cup (60 mL) cold water
16 ice pop sticks
3 tbsp (45 mL) smooth peanut butter
1½ oz (45 g) milk chocolate, finely chopped
1 egg yolk
1 tbsp (15 mL) water, plus extra for sealing pops
1 tbsp (15 mL) coarse white sanding sugar
1 Add flour, icing sugar and salt to the bowl of a food processor; pulse to combine. Cut butter into ½-inch (1-cm) chunks and add to bowl. Process until mixture resembles coarse meal, about 30 seconds. With the motor running, add water through feed tube. As soon as mixture begins to clump together, turn out onto a clean surface and gather into 2 equal-sized portions; press into discs, wrap in plastic wrap and refrigerate for 2 hours or overnight.
2 Working with 1 portion of dough at a time, roll out to ⅛-inch (3-mm) thickness on a lightly floured surface. Using a 2½-inch (6‑cm) round cookie cutter, cut out 16 rounds. Carefully transfer 8 to a parchment-lined baking sheet. Using a small brush, moisten around edge of each with a little water.
3 Lay 1 ice pop stick in the centre of each round and arrange sticks so that they do not cover any additional rounds. Fill centre of each with ½ tsp (2 mL) peanut butter and a generous ½ tsp (2 mL) chocolate. Brush outside edge of remaining 8 rounds with water and invert snugly onto dressed rounds. Use your fingers to press dough together and a fork or toothpick to crimp around edges.
4 In a small bowl, whisk together egg yolk and 1 tbsp (15 mL) water. Brush pops with egg mixture and sprinkle each with a pinch of sanding sugar.
5 Repeat process with remaining dough and filling to make 2 trays of 8 pops each. Refrigerate for 30 minutes.
6 Arrange 2 racks near centre of oven and preheat to 375°F (190°C).
7 Bake pops, switching racks halfway through, for 20 to 24 minutes, or until golden and crisp.Remove with an off-set spatula to racks and allowto cool.
Makes 16
