1/4cupWhite Chocolate Peanut Butter from PB and Co
4large strawberries— , hulled and sliced
1/2cupmilk— (non dairy is ok)
For the chocolate drizzle:
1/4cupsemi sweet chocolate chips
Combine Dark Chocolate Peanut Butter, milk and banana in a blender and blend until smooth. (Add sweetener of your choice, if desired).Set a side.
Combine strawberries, white chocolate peanut butter and milk in a blender and blend until smooth.(Add sweetener of your choice, if desired).
Fill popsicle molds, starting with 2 tbsp of the dark chocolate peanut butter mixture, then freeze for 10 minutes. Then add 2 tbsp of the white chocolate peanut butter mixture and freeze for 10 minutes. Insert popsicle sticks. Repeat with 2 more tbsp of the dark chocolate mixture, freeze for 10 minutes and then top with 2 tbsp of the white chocolate peanut butter mixture.(freezing for 10 minutes is optional, but this way you can get more visible layers.) Freeze for 4-6 hours or over night.
When ready to serve: melt chocolate chips with vegetable oil over a double boiler or in the microwave (10-20 seconds).
Line a baking sheet (or a plate) with parchment paper. Remove popsicles from the molds and line over parchment paper. Drizzle melted chocolate on top. Optional: freeze for 5-10 more minutes.
Serve immediately or store in a single layer in a plastic bag in the freezer.
Use 1-2 tsp sweetener of your choice (honey or agave nectar) in the mix for each layer, if you'd like your pops extra sweet.