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    Home » Dessert

    Chocolate Peanut Butter Pretzel Pops

    Published: Jul 14, 2015 · Modified: Apr 20, 2022 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Remember those frozen ice pops {in all their technicolor glory} that we'd clamor over as kids? How about those creamy dessert pops that probably contained everything BUT actual cream.  I get a little woozy just thinking about how much high fructose corn syrup and food coloring I probably ingested in one summer alone. Eek.

    I may have grown up, but that doesn't mean that the cravings for frosty frozen pops cold desserts have subsided in the least. Except now, I can make my own to suit my preferences. And my preferences almost always include chocolate.

    So imagine my joy when I discovered that Silk now makes a chocolate version of their creamy, dreamy cashewmilk! {Vanilla-lovers: They've got you covered, too!} Now we're talking.

    Since I was already smitten with Silk's Dark Chocolate Almond Milk, I was pretty psyched to give this a try -- especially at 90 calories per serving. But I couldn't stop there, of course. What fun would that be?

    Is there any combination better than chocolate and peanut butter? YES. Chocolate, peanut butter and pretzels. Something about the roasty taste of peanuts and the hint of salt from the pretzels just makes chocolate taste, well, chocolatey-er,  and the creaminess creamier. {I may or may not have sipped this directly from the blender.}

    Um, yeah. Team Chocolate all the way.

    You could certainly enjoy a glass of chocolate cashewmilk straight up, but I promise you won't regret whipping up these Chocolate Peanut Butter Pretzel Pops for a cool sweet and salty treat.

    Have you tried Silk Cashewmilk yet? Which team would you be on: Team Chocolate or Team Vanilla?

    For more great ideas, coupons and more visit Silk Cashewmilk's website!

    Chocolate Peanut Butter Pretzel Pops

    The Kitchen Prep
    Print Recipe Pin Recipe
    Prep Time 4 hrs
    Total Time 4 hrs
    Course Dessert
    Cuisine American
    Servings 6 Servings

    Equipment

    • Ice pop molds {or alternatively, small paper or plastic cups}
    • Wooden Popsicle Sticks

    Ingredients
      

    • 2 cups Silk Chocolate Cashewmilk
    • ¼ cup natural peanut butter {I used salted}
    • 1.5 ounces dark chocolate melted
    • ¼ cup salted mini pretzels crushed {I used gluten free}

    Instructions
     

    • Add cashewmilk and peanut butter to blender; blend until well combined.
    • Divide evenly among ice pop molds.* Freeze for about 3-4 hours or until solid.
    • Remove pops from molds and drizzle {or dip} with cooled melted chocolate. Quickly roll or sprinkle in crushed pretzel pieces. The chocolate should solidify almost immediately, but you can also place them on baking sheet lined with a silicone baking mat or parchment paper and return to the freezer for a few minutes to allow chocolate to harden completely.

    Notes

    *My ice pop molds come with their own plastic lids/sticks, but I prefer wooden sticks, so I freeze the molds with the liquid in them until they are slushy but not frozen solid {about 1.5 hours} and then insert wooden sticks so they will stay upright before continuing to freeze.

    Disclosure:
    This conversation is sponsored by Silk. The opinions and text are all mine.

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    Reader Interactions

    Comments

    1. Michelle Rittler @ Taste As You Go says

      July 14, 2015 at 2:44 pm

      Wow! These look fantastic! They're totally making me wish it weren't the middle of the morning... 😉

      Reply
    2. Sloane @ Life Food and Beer says

      July 14, 2015 at 3:31 pm

      I want to make this with a chocolate stout! 🙂

      Reply
    3. Alyson says

      July 14, 2015 at 7:19 pm

      Any ice pop molds you recommend? These look AMAZING. And we also love Silk -- funny enough, I still remember this being one of my husband's favorites when I first met him back in 1999.

      alyson
      http://www.theaveragegirlsguide.com

      Reply
    4. thekitchenprep says

      July 15, 2015 at 12:35 am

      @Michelle - Thank you! Like I said, totally acceptable for breakfast... it's just cashewmilk & peanut butter! You can leave out the chocolate drizzle and pretzels if you must. 😉

      @Alyson - I bought a cheap mold from HomeGoods, I think. You should be able to find tons at this time since summer is winding down. The good thing about mine is that each individual pop mold is removable, so it's easy to unmold one at a time. Just Googled it -- Target has them! http://www.target.com/p/tovolo-groovy-popsicle-molds-set-of-6/-/A-11043792#prodSlot=_1_53

      @Sloane - YUM!

      Reply
    5. Sarai Henderson says

      July 18, 2015 at 2:41 am

      Thanks for the follow on Pinterest. These look delicious and I might have to make these with my boys. Confessions of an Ex-Ballerina

      Reply
    6. Nicole Underwood says

      July 23, 2015 at 12:35 pm

      Oh, wow! I just recently got my family hooked on chocolate cashew milk. These look amazing!!

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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