Choc Dipped Peanut Butter Lollies with Pretzels & Brittle
- Prep Time: 10 minutes
- Freezing Time: 24 hours
- Total Time: 24 hours 10 minutes
- Yield: 8
- Category: Baking
Description
These lovely peanut butter lollies are fabulously decadent and full of nutty crunch. Perfect for summer and every day in between!
Ingredients
Lollies
1 C (250 ml) regular peanut butter
1 C (250 ml) coconut milk
1 C (250 ml) plain yoghurt
¼ C (60 ml) honey
1 Tbsp (15 ml) cornflour
1 tsp (5 ml) vanilla
Chocolate Coating & Toppings
1 x 100 g Beyers Nuts About Brittle slab
1 Tbsp (15 ml) coconut oil
50 g peanut brittle, crushed (optional)
50 g pretzels, crushed (optional)
You’ll Need
8 lolly moulds
8 wooden sticks
Instructions
Lollies
Place all of the ingredients for the lollies into a large mixing bowl and use a stick blender to combine until smooth. Pour the mixture into the lolly moulds, then cover and place into the freezer. Freeze for 30 minutes then remove and insert the sticks about ¾ of the way into the lollies. Place back into the freezer and freeze until frozen.
Chocolate Coating & Toppings
Create a bain marie by placing a glass bowl over a pot that is about a quarter filled with water – the water should not touch the bottom of the bowl. Turn the heat to low-medium and add the chocolate and coconut oil to the bowl. Let the chocolate slowly melt, stirring occasionally.
To coat the lollies, carefully unmold them and place them onto a baking tray lined with paper. Place back into the freezer until you are ready to coat – the lollies should be very firm when you dunk.
Dunk the lollies into the melted chocolate, or alternatively you can spoon or drizzle over in a decorative pattern. Sprinkle with crushed brittle and pretzels (if using) and place onto the tray (the coconut oil added to the chocolate will help it set, so add the crushed toppings before the chocolate hardens). As soon as the lollies are dipped and coated, place back into the freezer to firm up again.
Serve and enjoy!
