Chocolate and Peanut Butter Pops

Remember those dipped Oreos that I posted last week? Well those aren’t the only pops that I made to celebrate baby B’s arrival.

I made these peanut butter and chocolate pops as well. You really can’t beat the combination of peanut butter and chocolate. And, the Ritz crackers provide a great crunch to these guys. I definitely enjoyed them more than the dipped Oreos, but Hubby prefered the Oreos.

My mom used to make these when I was young only she didn’t put a stick in them. Adding the stick did prove to be a big difficult. I had a few that wanted to slide off the stick as I was dipping them in chocolate. Dipping the stick in chocolate prior to sliding them into the peanut butter seemed to help quite a bit.

Once again, my sister L and mom helped me to write a “B” on each one. Then we put them each in a cellophane bag with some ribbon. As I mentioned last week, my brother and his wife were able to take these treats to work to share their excitement about baby B.

One Year Ago: Rhubarb Rolls
Two Years Ago: Chocolate Cupcakes with Cream Cheese Frosting

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Chocolate Peanut Butter Pops


Ritz crackers
creamy peanut butter
chocolate for dipping
lollipop sticks


Melt a small amount of chocolate in a bowl. Spread a small amount of peanut butter on a Ritz cracker. Dip the tip of a lollipop stick in chocolate and place in peanut butter. Top with another Ritz cracker. Set aside until all crackers are sandwiched together.

Line a cookie sheet with waxed paper. Melt a large amount of chocolate in a bowl. Dip peanut butter pop into melted chocolate. Tap stick on edge of bowl to encourage extra chocolate to drip off. Place on wax paper.

Repeat for all Ritz sandwiches. Once tray is full, place in refrigerator for a few minutes to help the chocolate set up.

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8 Responses to “Peppermint Chocolate Chip Cookies”

  1. #
    Fun and Fearless in Beantown — December 23, 2010 at 6:11 pm

    Per usual, these look fantastic! Wishing you and C a Merry Christmas!

  2. #
    flourchild — December 23, 2010 at 6:20 pm

    These look delicious and they are very festive! Normally peppermint recipes don’t really catch my eye, but I will definitely have to try this one. Thanks!

  3. #
    Daisy — December 24, 2010 at 4:52 pm

    you taking full advantage of the peppermint chocolate combo in all forms is highly appreciated. These look delightful. Merry Christmas Jen!

  4. #
    nan — December 16, 2013 at 1:06 pm

    Do you add the crushed peppermint before or after adding the chocolate chips?

    • beantownbaker — December 17th, 2013 @ 10:58 am

      At the same time that you add the chocolate chips. I’m updating the recipe to be more clear.

  5. #
    Taylor — December 20, 2013 at 9:38 pm

    I was wondering if i could just do a second cup of regular sugar instead of the brown sugar? i am all out…

    • beantownbaker — December 26th, 2013 @ 10:57 am

      Hi Taylor. Sorry for not responding sooner, I was offline for the holidays. The brown sugar really enhances the texture of these cookies. If you have molasses, you can make your own brown sugar by mixing molasses and white sugar. Otherwise, go ahead and use all white, just be aware that they won’t be as soft and chewy. Happy Holidays!

  6. #
    April — December 16, 2014 at 11:18 pm

    Do I need to adjust the recipe for my high altitude?

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