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A close up of crunchy peanut butter pie pops.

Crunchy Peanut Butter Pie Pops

Teri & Jenny
5 from 4 votes
Servings 16


  • 16 mini silicone ice cream bar molds


  • 8 ounces cream cheese, softened
  • 1 cup crunchy peanut butter
  • ¾ cup sugar
  • 1 ¼ cups heavy cream
  • 16 biscoff cookies
  • 12 ounces chopped dark chocolate
  • chopped dry roasted peanuts for garnish


  • Place cream cheese, peanut butter and sugar into a mixing bowl and beat together until light and fluffy (can use hand or stand mixer).
  • In another mixing bowl, beat heavy cream until stiff peaks form.
  • Stir a third of the whipped cream into the peanut butter mixture until fully incorporated.
  • Fold remaining whipped cream into the peanut butter mixture until completely combined.
  • Insert popsicle stick into each mold. Fill each ice cream mold halfway with the peanut butter mixture, gently press a biscoff cookie into each mold.
  • Top cookies with more peanut butter mixture until each mold is filled, scraping any excess off with an offset spatula until each mold is level.
  • Place filled molds into the freezer and freezer for at least 12 hours and up to 2 days.
  • Once bars are frozen, unmold and place onto a sheet pan lined with parchment. Return bars to freezer until ready to use.
  • In a double boiler, melt chocolate until smooth. Remove melted chocolate from heat.
  • Carefully dip each peanut butter bar into the melted chocolate, shaking off any excess and place back onto the baking sheet.
  • Top each bar with a sprinkle of chopped peanut butter. Place bars back into the freezer until set and ready to serve.
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