As part of our year-long Spreading Good initiative, we’ll be cooking for a good cause with Christina Tosi, chef, founder, and owner of Milk Bar. On June 30th we hosted a live virtual “Bake Off” on Christina’s daily Bake Club Instagram where she made some delicious peanut butter pops. Proceeds from the virtual event will benefit the non-profit, The Birthday Party Project. Let’s put those peanut butter cravings to good use!
Here’s how to participate:
- Whip up the recipe and share it on Instagram between June 30 and July 14 using #SpreadingGood.
- We’ll make a donation for every hashtag shared to The Birthday Party Project, an organization that focuses on bringing JOY to children experiencing homelessness through the magic of birthdays (up to $20k).
Want to bake along? Watch Christina’s Video here, and get the recipe below:
Peanut Butter Pudding Pops
Makes 4-6 pops
1 1/2 cup milk
1 teaspoon vanilla
½ cup sugar
(1 tablespoon honey, maple syrup, etc)
2 tablespoons cornstarch
½ teaspoon salt
½ cup peanut butter
(OR all milk plus more pb/sugar)
¼ cup mini chocolate chips
¼ cup roasted, salted, crushed peanuts
In a blender, zoom together all ingredients to make The Pop until smooth.
Transfer to a medium size saucepan and whisk over medium heat until mixture comes to a boil.
Turn heat to medium low and continue cooking one minute more, until thick.
Transfer hot mixture back to clean blender and zoom again, ensuring mixture is incredibly smooth.
Divide mixture evenly between 4-6 popsicle molds or small plastic or paper cups, insert popsicle sticks and freeze until completely solid, about 4 hours. When you’re ready to dig in, peel the paper cup back or fill a bowl or baking dish with warm water. Submerge molds ¾ of the way in water for 5 Mississippi’s, jiggling the pop by the stick to release. Pudding Pops are ready!
If you want to get fancy, melt down chocolate chips and drizzle over or dip the tops of your pop then sprinkle peanuts atop.
If you want to save one for later, individually wrap your pop in parchment paper or plastic wrap and freeze up to 2 weeks.