I shared pictures of this recipe a week and a half ago these are my Pumpkin Cookie Butter Fudge Pops! At the base of at the base is a spiced layer with fresh pumpkin, pumpkin spice and cookie butter. Then on top fudge! And for garnish white chocolate and toasted chopped pumpkin seeds! I can't wait for you guys to try these they are fantastic! So without further adieu, I present to you my Pumpkin Cookie Butter Fudge Pops!
Serving: about 16 pops, may vary according to the size of your mold
Tools: Popsicle Mold, Sauce Pot, Rubber Spatula, Whisk, Funnel or Glass Measuring cup with a spout for pouring
Time until consumption: 3-4 hours or overnight
INGREDIENTS
Fudge Layer
1 cup of chocolate chips, melt( I used a mixture of semi-sweet and dark chocolate)
1/3 cup of brown sugar
1/4 cup of cocoa powder
pinch of salt
1 teaspoon of vanilla
3/4 cup of whole milk, heated
3/4 cup of heavy whipping cream, heated
First add in your chocolate chips to your hot milk and cream stir until combined until all the chocolate is melted completely. Then add everything to a sauce pot then head until the sugars have melted. You're not looking for this mixture to boil only for the sugars to melt, about medium high(keep a close eye on it) just until you begin to see wisps of smoke.
Then, remove from heat then pour into a bowl or measuring cup then set aside in the fridge to cool to room temperature.
Just wash out the pot so that you can use it for the second layer!
Toppings
1/3 cup, chopped, toasted pumpkin seeds a.k.a. pepitas
1/2 cup of white chocolate candy melts, melted
For the candy melts you can wait until after the pops are completely frozen and set. But for the pumpkin seeds already have those chopped, toasted and cooled.
Pumpkin Cookie Butter Layer
1/3 cup of pure pumpkin puree
1/3 cup of granulated sugar
1/4 cup of brown sugar
1/2 teaspoon of pumpkin pie spice
(my mix is 1 teaspoon of ground ginger,
1 teaspoon of ground cloves, 1 teas-
poon of ground nutmeg, 2 teasp-
oons of ground cinnamon)
pinch of salt
1/2 cup of whole milk
3/4 cups of heavy whipping cream
A heaping 1/3 cup of cookie butter
1 teaspoon of vanilla
With the pumpkin layer, heat your cream, milk and vanilla on your stove in that same pot. Have all the other ingredients in a mixing bowl, then once the milk mixture is heated them pour over the ingredients giving it a nice stir. Transfer back into the sauce pot making sure to get every last bit.
In the same fashion with the chocolate layer, you are NOT looking to boil this just to heat though and see wisps of smoke. For this layer specifically it brightens up the pumpkin spice we used!
Let sit to cool in your fridge just to room temperature before we start to assemble.
Assembling the Pops
After both mixtures have sat and cooled. Give a stir before pour the first layer into the popsicle mold. I like to pour the fudge layer in first which when you take it out it'll be on the top, then the pumpkin layer on the bottom. Either way, using a funnel or glass measuring cup with a spout pour the mixture halfway up each mold then let it freeze without the stick of course for 30 minutes.
Once the first layer has had a chance to set, pour in the next layer. Then, let the pops freeze for 3-4 hours or until they are frozen completely. Click the link to my YouTube video at the top of the blog for visuals!
After that, decorate your pops with the white chocolate and pepitas however you fancy! But most of all...
ENJOY!
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