This post is sponsored by the National Peanut board. I received compensation but all opinions and content are my own.
These easy-to-make cake pops are made by combining smooth and creamy peanut butter, jelly, chocolate cake and then dipped in dark chocolate. What could be better for the holidays than one of these!
There are certain flavor combinations that are just made for each other and should never be separated, and peanut butter and chocolate is one of them. I think as well as the amazing flavor of both ingredients together, the textures are similar. Cake pops have been around forever and can be a little tedious to make, but I’ve prepared these peanut butter and jelly pops in such an easy way that you can create these in an afternoon while it’s snowing outside!
Peanut butter is one of those ingredients that’s always a staple in my kitchen. Whether it’s on my toast for breakfast or in a smoothie with frozen bananas as an after-school snack for the kids, its always such a great add-in! And coupled with the fact that in only two tablespoons you’ll get 8 grams of protein, it’s a given that you should always have a jar handy and ready to go.
Christmas is a great time for making sweet treats, it’s a time for giving whether to teachers or neighbors, especially because everyone loves some special homemade baking! You can make these peanut butter and jelly cake pops, wrap them in a clear bag with a festive tag, and you can be guaranteed that they’ll be well received. Click here for even more peanut butter recipes!
To make these peanut butter cake pops you’ll need to bake the chocolate cake first, but don’t worry too much about making it perfect because you’re going to turn it into chocolate cake crumbs. To those crumbs you’ll add peanut butter and some grape jelly, and this will help bring the mixture together and easily roll into balls. Once your chocolate has melted, the fun part can begin by dipping each cake pop into the chocolate and then decorating with whatever festive sprinkles you have on hand. Just make sure you don’t take too long to decorate after dipping because the sprinkles will have a hard time sticking to the chocolate.
Transfer them to the parchment-lined pan to let the chocolate harden.
You can leave them at room temperature if you plan on eating them within an hour or place them in the fridge for later.
Peanut Butter Jelly Cake Pops
- 1 Dark Chocolate Sponge Cake mix made in a 13x9 inch pan
- 1 cup smooth or crunchy peanut buter
- 1/2 cup grape jelly
- 3 3.5oz bars dark chocolate, melted
- 24 cake pop sticks
- assorted sprinkles for decoration
- Bake the cake as directed and let cool for 15 minutes
- In a large bowl crumble the baked cake with your hands until it resembles breadcrumbs.
- Transfer the crumbs to a stand mixer and add the peanut butter and jelly.
- Mix on low speed until the cake comes together like a soft dough.
- Line a baking sheet pan with parchment paper.
- Take a small amount of the cake mixture, about 2-3 tbsp and roll it into a ball. Place on the parchment paper.
- Repeat with the rest of the mixture and then transfer the pan to your freezer.
- Melt the chocolate in the microwave making sure to do it in small stages or it can burn
- Once the chocolate has melted and has no lumps, dip each cake pop and then let the excess chocolate run back into the chocolate bowl.
- Decorate with your sprinkles and place on the parchment paper to harden.