I’ve seen frozen novelties at the grocery store that proclaim themselves to be the ultimate ice cream confection: a frozen version of a peanut butter cup candy, filled with over-the-top rich peanut butter ice cream and coated with cheap chocolate mixed with waxy chemicals. I’ve never bought one of these items, but the idea still appeals to me. So this summer I got it into my head to make my own version at home.
I added my own twist to make the flavors more interesting (and less peanut butter overload!) with the addition of Kozy Shack’s healthy chocolate pudding and Dreyer’s indulgent vanilla yogurt blends along with a swirl of creamy peanut butter. A peanut butter-infused graham cracker crust adds crunch, while a topping of dark chocolate sauce and peanut butter chips rounds out the scrumptious spoonable experience.
The true test for these treats came along when my mom, a die-hard chocolate peanut butter fanatic and health food skeptic, gave one a try. She said it tasted fantastic. When I asked her what she would call it, she thought for a moment and replied, “frozen s’mores.” So I guess this tasty treat can please both peanut butter fans and s’mores lovers. (Toasted marshmallows, anyone?)
Make these for a cool treat on a hot summer’s day. Serve them to kids, at a pool party or after a barbecue. Stash them in your freezer for those cold days when you bundle up and savor a sweet frozen treat despite the chilly temperature because every time of year is ice cream time… am I right?
Go ahead and make these now!
Frozen Chocolate Peanut Butter Cups AKA Frozen S’mores
graham cracker crust recipe based on recipe from Laura in the Kitchen
A process collage for those visual people out there 🙂
for no-bake crust
- 2 honey graham crackers
- 2 tbs brown sugar
- 1/4 cup creamy peanut butter
- 1 cup vanilla ice cream, frozen yogurt, etc. (I used Dreyer’s brand Yogurt Blends, Vanilla flavor)
- 4 oz chocolate pudding (I used Kozy Shack brand Simply Well No Sugar Added Chocolate Pudding)
- 1/4 cup creamy peanut butter
- 9 pieces Hershey’s Special Dark chocolate kisses
- several spoonfuls of water
- 3 tbs Reese’s Peanut Butter Chips
For crust: Crush graham crackers into crumbs. Add brown sugar and 1/4 cup peanut butter. Mix until well combined into a thick, sticky mixture.
Press crust into the bottom of 8 cupcake liners (I used Wilton silicone baking cups.) Place a thick layer of crust in each cup. Place in freezer for one hour.
For filling: In a medium bowl, combine your frozen yogurt/ice cream, chocolate pudding, and 1/4 cup peanut butter. As the ice cream softens, gently blend it into the pudding and peanut butter. Stop when the ingredients are swirled into each other but still separate to keep some variety in the frozen final product.
Pour filling over crust in each cup, distributing evenly and filling close to the top.
Freeze for an hour and a half.
For topping: Fill a large saucepan with about an inch of water. Place a bowl on top of it with Hershey’s Special Dark chocolate kisses inside. Add a spoonful of water to bowl. Heat to high until water boils. Cook and stir chocolate constantly until it is all melted and blended with the water. Add more spoonfuls of water as needed to create a sauce-like consistency.
Remove ice cream cups from freezer. Spoon chocolate into the center of each one, spreading out towards the edges.
Sprinkle peanut butter chips on top of chocolate sauce.
Enjoy immediately or store in freezer.