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Share your recipes July 2013

Food Ventures

Nutella and Peanut Butter Frozen Fudge Pops

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(Courtesy of "Peanut Butter Comfort"by Skyhorse Publishing)

Makes 4 to 6 fudge pops depending on size of molds


2 cups chocolate milk

1/3 cup Nutella

1/3 cup creamy peanut butter

1 teaspoon vanilla extract


¼ cup brewed coffee or espresso

1 to 2 ounces Bailey’s Irish Cream, Kahlua, or specialty liqueur


Combine all ingredients in a blender and combine until thoroughly mixed and smooth. Pour mixture into molds and freeze for about one hour. Pops containing alcohol will take longer to freeze solid. Fudge pops should be stored in the freezer and will keep for up to 2 months.

If you don’t have molds, you can use small paper cups, inserting a stick when mixture is semi-frozen. Alternatively, pour mixture into freezer-safe bowls or mugs and allow them to freeze solid or nearly solid and eat with a spoon like ice cream.

Ann's Article:

Summertime Treats – July is National Ice Cream Month


Ann Hattes travels far and wide in search of interesting food adventures.

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