Honey Maid<sup>®</sup> and Peanut Butter Reindeer Pops

serving suggestion

Honey Maid® and Peanut Butter Reindeer Pops

  • Ingredients

    GRAHAM CRACKER SANDWICHES
    8 Honey Maid® Chocolate Graham Crackers (plus a few extra in case of breakage)
    1/3 cup SKIPPY® Creamy Peanut Butter (natural spread or traditional)
    ANTLERS
    1/2 cup light cocoa confectionery coating wafers (candy melts)
    CHOCOLATE PEANUT BUTTER FUDGE COATING
    1 cup white confectionery coating wafers
    2/3 cup light cocoa confectionery coating wafers
    1/4 cup SKIPPY® Creamy Peanut Butter
    DECORATIONS
    8 red jelly beans
    16 large (1/2 inch) candy eyes
    SUPPLIES
    8 red and green striped paper straws or craft sticks
    2  1/2 inch oval metal cookie cutter
    parchment-paper-lined baking sheets that will fit in your freezer

  • Instruction

    INSTRUCTIONS FOR GRAHAM CRACKER SANDWICHES
    Flatten about 1  1/2 inches on one end of your paper straws.
    Break chocolate graham crackers in half along perforation. Press an oval cookie cutter on top of graham cracker and cut. Reserve crumbs for later use. Cut 16 ovals. 
    Spread about 1 teaspoon of SKIPPY® Creamy Peanut Butter on each graham cracker oval. Set flattened end of a straw on one cracker. Add another cracker, peanut butter-side down, on top. Repeat.
    INSTRUCTIONS FOR ANTLERS
    Heat light cocoa candy melts in a small bowl in microwave on high for 20-second increments, stirring after each, until melted. Pour into a small zip-top bag or squeeze bottle and pipe antlers onto a parchment-lined baking sheet. I just drew a slightly curved line, then added a few lines coming out of either side, kind of like a stick tree drawing. Be sure to draw some curving in the opposite way. 
    Pop them in the freezer for about 3 minutes until they harden. 
    INSTRUCTIONS FOR CHOCOLATE PEANUT BUTTER FUDGE COATING
    Pour white and light cocoa confectionery coating wafers in a microwave-safe bowl and heat on high for 25-second increments, stirring after each, until melted. Stir in the 1/4 cup peanut butter. 
    Dip a graham cracker sandwich into the fudge coating, then remove it and set it on a parchment-paper-lined baking sheet. After about 30-45 seconds, carefully lift it up (hold onto paper and lift up) and move to a clean spot on parchment paper. This will remove any excess fudge coating. 
    I found this method easier than holding the lollipop upside down over the bowl waiting for the excess candy coating to drip off, as I usually do, because the peanut butter doesn't hold the sandwich together if it's held upside down for too long. 
    As soon as you move the pop, insert two antlers into top of the sandwich, add a jelly bean nose and two candy eyes. 
    After you've made two or three reindeer, pop them in the freezer for 5-10 minutes until the candy coating hardens. Continue to make more reindeer pops.

     

    Recipe adapted for Hormel Foods and used with permission from Hungry Happenings