Freeze for at least 4 hours, or overnight. To store frozen pops, remove from mold, wrap individually in plastic wrap, and place in a resealable plastic bag.
Peanut Butter Popsicles
2/3 cup peanut butter (I used Kraft Smooth peanut butter)
1 1/2 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
1/3 cup brown sugar
3/4 cup semi-sweet chocolate chips
1 tablespoon butter
1 tablespoon peanut butter
1/3 cup finely chopped peanuts
Place all ingredients in a blender. Blend until smooth.
Pour into ice pop molds or paper cups. Insert sticks and freeze for at least 4 hours, or overnight.
Run molds briefly under warm water to release pops.
Place pops on wax paper lined baking sheet and place in freezer while preparing the chocolate coating.
In microwave safe bowl, melt chocolate chips and butter at 50% power in 1 minute increments, stirring in between, until completely melted. Stir in the peanut butter. Place melted chocolate mixture into a narrow bowl.
Remove five of the pops from the freezer, and dip the top of the pop in the melted chocolate. Immediately sprinkle with chopped peanuts. Return dipped pops to the freezer until chocolate has set. Repeat with the remaining pops.
If the chocolate becomes to thick to work with, you can reheat it in the microwave (at 50 percent power), and add a teaspoon of oil until the chocolate has the consistency you require to dip.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/06/chocolate-dipped-peanut-butter-popsicles.html