Chocolate-Covered Peanut Butter Cheesecake Pops

Pure delight on a stick. That's another good name for this treat.

I found this on Foodnetwork.com and decided I must try it, the sooner the better. I got a perfect chance when afforded the opportunity to make the desserts for my MOPS group's end-of-the-year party. Yes, I volunteered for that job, because I love to try new desserts out and not have to eat them all myself. (read - gain 50 lbs a year). They were a raging success. I can't believe I had some to bring home, those ladies showed some serious restraint!

They're really pretty simple, although while the sticks made them super-easy to dip in chocolate (a major plus), they also make them a bit difficult to store. But that's okay. I won't complain. I will just eat and be happy.

Cause they're just little bites, right? Not like eating a whole piece of cheesecake. Never mind that I could eat like 12 of them without blinking an eye.

Never mind that at all.

Recipe:

1-1/2 cups dark brown sugar (packed)

3 (8 oz) packages cream cheese, room temperature

1/2 cup heavy cream

2 large egg yolks

1 T. pure vanilla extract

1-3/4 cups creamy peanut butter

7 T. vegetable shortening

16-18 oz semi-sweet chocolate (1-1/2 bags chocolate chips)

Chopped Butterfingers or peanuts (optional)

Wooden lollipop sticks (at least 75)

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 13 by 9-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into 1 inch cubes (or slightly smaller, if desired). Stick a wooden pop stick nearly to the bottom of each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. I just dipped the bottoms in crushed Butterfingers. Delicious!