Peanut Butter Waffle Ice Pops



6 hours (freeze overnight)


10 minutes


For the Popsicle:

  • 1 cup natural creamy peanut butter
  • ½ cup low fat vanilla Greek/Icelandic yogurt
  • ¾ cup 2% milk
  • 2 Tablespoons maple syrup
  • 1/8 teaspoon Kosher salt

For the Crisp Topping:

  • ½ cup old fashioned oats
  • ¼ cup light brown sugar
  • ¼ cup all purpose flour
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon Kosher salt

For the Chocolate:

  • ¾ cup dark chocolate melting wafers
  1. Whisk popsicle ingredients together until combined. Pour half into molds. Insert stick and pour remaining ingredients into mold. Use the back of a spoon to smooth out back surface.
  2. While ice pops freeze, create crisp topping. Pulse ingredients in a food processor for ten seconds until crumbly. Pat in a single layer on a silicon baking mat and broil for about five minutes until crisp and browned. Cool and crumble into pieces.
  3. Melt chocolate in a microwave.
  4. Unmold popsicles, dip into melted chocolate and sprinkle with crisp.