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Chocolate-Peanut Butter Crunch Pops

Chocolate-Peanut Butter Crunch Pops recipe
photo by:kraft
A mixture of peanut butter and rice cereal are put on a lollipop stick and dipped in chocolate. For kids and adults alike, this treat's a winner.
15 min
1 hr 25 min
18 servings

What You Need

cup  PLANTERS Creamy Peanut Butter
cup  butter, softened
cup  powdered sugar
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted

Make It

MIX peanut butter, butter and sugar in large bowl until blended. Add cereal; mix well.

SHAPE into 18 (1-1/2-inch) balls. Insert lollipop stick into center of each ball. Freeze 10 min. Dip balls in melted chocolate. Place in single layer on waxed paper-covered rimmed baking sheet.

REFRIGERATE 1 hour or until firm.

®, TM, © 2013 Kellogg NA Co.

Kraft Kitchens Tips

How to Easily Coat Balls with Melted Chocolate
To easily coat the balls with the melted chocolate, dip the balls, 1 at a time, in chocolate, turning to evenly coat ball. Let excess chocolate drip back into bowl before placing ball on prepared baking sheet.
These treats have built-in portion control to help you keep tabs on portions.
Black Cat Pops: Prepare as directed, inserting 2 BAKER’S Semi-Sweet Chocolate Chunks into each ball for the cat’s ears before coating with melted chocolate. Refrigerate 1 hour. Add candies for the eyes, noses and whiskers, securing with remaining melted chocolate. Mummy Pops: Prepare as directed, except coat balls with melted BAKER’S White Chocolate. Melt additional 2 oz. white chocolate; pipe into strips on balls for the mummy wrappings. Refrigerate 1 hour. Add candies for the eyes, securing with remaining melted chocolate. Jack-o’-Lantern Pops: Prepare as directed, except coat balls with melted BAKER’S White Chocolate mixed with 20 drops yellow food coloring and 10 drops red food coloring. Refrigerate 1 hour. Add broken pretzel sticks for the stems and candies for the jack-o’-lanterns’ faces, securing with remaining melted chocolate.
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