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Salty Peanut Butter Brownie Pops

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  • Prep 45 min
  • Total 2 hr 30 min
  • Servings 48
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Turn Betty Crocker® fudge brownie mix intro mouth-watering peanut dessert pops.
Updated May 2, 2013
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  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 8 oz semisweet baking chocolate, chopped
  • 2/3 cup creamy peanut butter
  • 48 paper lollipop sticks
  • Block of plastic foam
  • 3 tablespoons chopped salted cocktail peanuts
  • 1 teaspoon coarse sea salt


  • 1
    Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. Make and bake brownie mix as directed on box, using water, oil and eggs. Cool. Use foil to lift brownies out of pan; trim edges.
  • 2
    Line cookie sheet with waxed paper. Shape baked brownies into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  • 3
    In microwavable bowl, microwave chocolate and peanut butter uncovered on High 1 minute, stirring once, until melted and smooth. Dip tip of 1 lollipop stick into chocolate mixture and insert stick into 1 brownie ball no more than halfway. Repeat. Return brownie pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each ball into chocolate mixture to cover; tap off excess. Insert opposite end of stick into foam block. Sprinkle tops with peanuts and salt. Refrigerate until set.


Nutrition Facts are not available for this recipe
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