So, now I can FINALLY reveal which of the 7 recipes was mine and tell you how to make it!
I decided to use the PB Crave Coco Banana flavor. It’s peanut butter mixed with wild honey, chocolate and natural banana flavor. I’m typically not a huge fan of bananas (unless they’re green) but I really love this flavor combination. I thought it would go well in a pudding pop. And who else famously loved bananas and peanut butter (and bacon) together? ELVIS PRESLEY, of course. So, I thought it would be fun to add some candied bacon to the whole thing and name it after the king.
These pudding pops are perfectly cold and creamy. They pack in some serious taste sensations! They are sweet (from the honey and sugar), spicy (from the cayenne pepper), bitter (from the dark chocolate), salty (from the peanuts and bacon) andsavory (umami)(from the bacon).
Candied Bacon is ridiculous. Do you like bacon and sugar? (are you alive?) Well, then this is a must try. The brown sugar mixed with bacon grease kind of turns it all into a caramelized candy ….that tastes like bacon. But with a kick from the cayenne. CRAZY GOOD! And then covered in dark chocolate with cold creamy peanut butter and bananas?
You could use regular peanut butter for this recipe, but if you can get yourself to a Walmart Supercenter or a World Market, you really should try PB Crave. It is sooo good. You can find a store near you that carries it here. Celebrity Chef Andrew Zimmern reviewed it here.
These sweet and creamy pudding pops have so many tastes in them. You must try. Sweet, salty, bitter, spicy and savory PERFECTION!
Ingredients
1 banana
½ cup of peanut butter (PB Crave Banana)
2½ cups of milk
1 tsp. of vanilla
1 (3 oz) package of instant banana pudding
2 Tbsp of sugar
1 cup of chocolate chips (for chocolate topping)
2 Tbsp of coconut oil (for chocolate topping)
Candied Bacon Bits (recipe at the end)
½ cup light brown sugar
½ teaspoon cayenne pepper
1 pound of bacon
Instructions
Add banana, peanut butter, milk, vanilla, pudding mix and sugar to a blender.
Blend for 1 minute or until completely incorporated. You might need to scrape down and blend a few times depending on your blender.
Pour mixture into popsicle molds, add sticks and freeze for at least 4 hours or overnight.
Remove frozen pudding pops from molds and put them onto a parchment paper lined sheet. Place them back in the freezer for an hour.
Prepare the candied bacon (recipe follows).
Make the chocolate topping by combining the chocolate chips and coconut oil in a microwave safe bowl. Microwave for 10 seconds at a time and stir until smooth and creamy.
Remove the pudding pops from the freezer.
Dip a pop in the chocolate and quickly sprinkle the candied bacon onto the melted chocolate. The addition of the coconut oil to the topping makes it harden quickly, (like Magic Shell) and so the bacon will stick into it. (You might need to hold a few larger pieces into it while it hardens for a second.)
Repeat with all of the pudding pops.
Enjoy the creamy, sweet, salty, spicy, savory goodness!
Candied Bacon Bits
Preheat oven to 400 degrees.
Whisk cayenne pepper and brown sugar together in a bowl.
Add the bacon one strip at at time.
Using your hands, mix it all together until each piece of bacon is covered with sugar.
Arrange bacon strips onto a parchment paper lined baking sheet.
Sprinkle any remaining sugar on top of the bacon.
Bake for 20-30 minutes or until crisp and caramelized. Keep a close eye on it, because sugar burns FAST especially when mixed with bacon fat.)
Let cool completely and chop into small bits.
Eat some. Use the rest for the pudding pops. 🙂
So, do you want to win some PB Crave of your very own?
One of my lucky readers willwin a delicious Variety Pack of 3 jars of PB Crave!!
Yes, sadly, they're now extinct, but if you're despairing that you'll never have the chance to enjoy this treat again, fear not. There is an officially sanctioned recipe online that you can use to recreate the experience. All you need to do is combine instant pudding mix and milk and freeze in a popsicle mold.
Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.
directions. Mix pudding and milk in deep bowl until mixture begins to thicken. Pour into paper cups, then insert a popsicle stick upright in each cup. Place cups on cookie sheet and put into freezer until firm.
After all, it's commonly associated with patients eating it in hospitals or disgraced comedian Bill Cosby, who was the face of the brand for 30 years. And, Jell-O molds and now-defunct flavors like Italian salad and mixed vegetables are in recipe books for “nauseating” foods.
Enjoy the yummy vanilla flavor by savoring this Jello Instant Vanilla Pudding. This creamy pudding is delicious, rich in texture, smooth, and high in calcium. It has no artificial flavors, is simple to prepare, and is a perfect snack for kids.
Americans typically think of Jello as pudding, but in England, puddings are a very serious and fancy affair going by such names as Syrup Sponge, Lemon Curd Roly Poly, Spotted Dick, Steamed Plum Sponge, Gooseberry and Elderflower Fool, Lord Randall's Pudding, and Sticky Toffee Pudding.
Small (or large, if you want to go for massive pops) disposable paper or plastic cups are an easy and inexpensive stand-in for popsicle molds. And some recipes actually work even better with cups than with molds.
You'll need to freeze it for at least 5 hours so it's set into a scoopable consistency similar to ice cream. If you're going to be freezing this for longer than 5 hours, like overnight, you'll want to let this thaw a bit before scooping. I've found about and hour to and hour and a half gets it to the right consistency.
Popsicle brands sponsored the Popeye radio show in 1938–1939. The Popsicle brand began expanding from its original flavors after being purchased by Good Humor-Breyers in 1989. Under the Popsicle brand, Good Humor-Breyers holds the trademark for both Creamsicle and Fudgsicle.
Food industry has means of making powders which are very easily dissolved, e.g. by using modified starch in puddings. If yours clumps too easily, they probably chose a bad type of starch. Try another manufacturer. If you still get clumps, whisking won't get rid of them.
When Jell-O freezes, the tiny pockets of liquid trapped inside harden and expand, but the gelatin itself stays flexible and pliable. What you end up with is a blend of hard and soft textures in a cool, chewy treat. Shockingly, you can eat it straight out of the freezer before it thaws without hurting your teeth.
Depending on the kind of thickener that was used, it may crumble, ooze out all the liquid leaving a rock, or simply get “mealy” and have a disgusting mouth feel. If you freeze it, let it get slightly thawed and eat it partially frozen for best results (sort of like gelato or medium hard ice cream ).
Jell-O. When put in the freezer, the gelatin content in Jell-O prevents it from hardening like ice. Freezing damages the polymers and colloids that bind gelatin together, which in turn ruins the texture of Jell-O.
Snack Packs were introduced in 1968 in single-serve aluminum/metal cans, before switching to plastic cups in 1984 and clear plastic cups in 1990. They are marketed as healthy treats for children, with its calcium content often being emphasized.
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Introduction: My name is Jamar Nader, I am a fine, shiny, colorful, bright, nice, perfect, curious person who loves writing and wants to share my knowledge and understanding with you.
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