Reese's Peanut Butter Cereal Milk Popsicles
Ingredients
- 2 1/2 cups whole milk (or milk of choice)
- 1/2 cup heavy cream
- 2 cups (85g) Reese's Puffs Cereal (or sub for cereal of choice)
- 1 1/2 tbsps granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup Reese's Minis, finely chopped
Instructions
-
Pour the milk and cream into a medium saucepan and bring to a simmer over a medium flame. Turn the heat off, add the cereal, stir and let steep in the hot milk for about an hour.
-
After the milk has had about an hour to absorb all that yummy flavor, stir in the sugar & salt, turn the heat back on to reheat the milk to hot, but not boiling. Turn the heat off and then using an immersion blender or a regular blender, blend a bit to break down the chunks but not completely smooth. Taste for sweetnees & adjust if more sugar is needed. Strain into a large measuring cup or bowl and set in the refrigerator, stirring every so often.
-
Once the mixture is cool, or at least room temp, stir in the chopped Reese's minis. (Make sure it's cool or you'll melt the chocolate.) Carefully pour it into the popsicle molds. Place the lid on and insert the popsicle sticks and freeze for at least 4 hours or until set. Unmold the pops and enjoy!
Recipe Notes
*To unmold the pops, I find it easiest to run the bottom of the molds under hot water or dip 2 molds at a time in a big cup of hot water for about 30 seconds. If it still doesn't come out, use a small paring knife to gently loosen the top edges and then pull.
*I like the Reese's mini finely chopped but keep the chunks bigger if desired.
*I have made these using a combo of almond milk for the milk and cream and they were delicious. Experiment with other milk alternatives if desired/ needed.
*Other cereals like cornflakes or chocolate crispies would also work in these.