½ cup SKIPPY^® Creamy Peanut Butter
¼ cup granulated sugar
2 teaspoons cornstarch
¼ teaspoon kosher salt
1 cup whole milk
½ teaspoon vanilla extract
1 tablespoon butter
1 ounce semi-sweet chocolate
1 teaspoon cocoa powder

1. In large saucepan, over medium heat, combine peanut butter and next 4 ingredients. Heat until mixture starts to bubble, whisking constantly. Boil 1 minute or until thickened.
2. Remove from heat and stir in vanilla extract and butter.
3. Pour 2/3 peanut butter mixture into separate bowl.
4. In remaining mixture, whisk in chocolate morsels and cocoa powder, whisking until smooth.
5. Fill molds halfway with peanut butter mixture. Freeze 10 minutes.
6. Top with chocolate mixture. Freeze 10 minutes.
7. Top with remaining peanut butter mixture and freeze 8 hours or up to overnight.

Makes 6 servings