These Cookie Butter and Chocolate Fudge Popsicles are the ultimate summer treat! Layers of ultra creamy cookie butter pudding and chocolate pudding, topped with crushed Oreos and Biscoff cookies. They are melt in your mouth creamy, smooth, sweet and salty.EASY - This recipe is easy to make, but the recipe has 2 components. Each of the pudding layers is easy to make, but should be made in advance as they need to cool down before assembly. There is an overnight freezing step for the popsicles.
1 ½cupshalf n halfcoconut milk / cashew milk for vegan options
1tspvanilla extractor vanilla bean paste
½cupSpeculoos cookie butter
Salted Chocolate Pudding Layers
1tbspcornstarch
¼cupwhite granulated sugar
½tspsalt
1 ½cupshalf n halfcoconut milk / cashew milk for vegan options
1tspvanilla extract
115gbittersweet chocolate chips
Cookie butter and Chocolate Fudge Pops
Extra milk if needed
5 - 6Speculoos cookies
6 - 7Oreo cookiesfilling removed
Instructions
Cookie Butter Pudding Layers
Place the cornstarch and salt in a saucepan. Add a little milk (half and half or vegan option) and whisk to dissolve the cornstarch, and make sure there are no lumps. Add the rest of the milk and whisk to combine.
1 ½ tbsp cornstarch, ¼ tsp sea salt, 1 ½ cups half n half
Next, add the cookie butter and vanilla.
1 tsp vanilla extract, ½ cup Speculoos cookie butter
Heat the cookie butter milk mixture, over medium-high heat, whisking continuously to melt the cookie butter in the milk and to let it thicken to a custard-like consistency (this should take about 5 - 10 minutes depending on your stove). Whisk/stir to ensure the pudding mix doesn’t stick to the bottom of the pan.
Pour into a bowl and cover with plastic wrap (with the plastic wrap touching the surface of the pudding to prevent a skin from forming on top). Let it cool to room temperature.
Salted Chocolate Pudding Layers
Place the cornstarch, sugar and salt in a saucepan. Add a little milk (half and half or vegan option) and whisk to dissolve the cornstarch and make sure there are no lumps. Add the rest of the milk and the vanilla and whisk to combine.
1 tbsp cornstarch, ¼ cup white granulated sugar, ½ tsp salt, 1 ½ cups half n half, 1 tsp vanilla extract
Heat the mix over medium-high heat, whisking continuously to let it thicken to a custard-like consistency. This should take about 5 - 10 minutes depending on your stove. Whisk/stir to ensure the pudding mix doesn’t stick to the bottom of the pan.
Remove from the heat and add the chocolate chips. Stir to melt the chocolate in the residual heat.
115 g bittersweet chocolate chips
Pour the chocolate pudding into a bowl and cover with plastic wrap (with the plastic wrap touching the surface of the pudding to prevent a skin from forming on the surface). Let it cool to room temperature.
Cookie Butter and Chocolate Fudge Pops
Place 10 - 3 fl oz (89 mL) disposable cups on a small pan (or use 10 - 3 fl oz capacity popsicle molds).
In two separate bowls, crush the Speculoos cookies and Oreo cookies and set aside.
5 - 6 Speculoos cookies, 6 - 7 Oreo cookies
Remove the plastic wrap from the bowls covering the cooled down puddings and stir to make sure they are nice and smooth. Add a little milk (up to ¼ cup) if too thick (it should not be as thick as pudding), and mix to combine.
Extra milk if needed
Add the cookie crumbs to the bottom of the cups. Layer the pudding layers in each of the cups (4 layers in each), and top with more of the cookie crumbs. Insert the popsicle sticks into each of the cups (they should stay upright without any support because the pudding layers are thick enough).
Freeze overnight, until they are completely frozen. When ready to unmold, snip the top of each cup with a pair of scissors and peel off the cups. Return the fudgsicles to the freezer for a few hours to harden up again. Wrap with wax paper and store in freezer until ready to serve. Enjoy!