In partnership withNational Peanut Board®

If You Make Christina Tosi’s Peanut Butter Pudding Pops, You’ll Be Helping a Good Cause

published Jun 29, 2020
Peanut Butter Pudding Pops
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Credit: Kristina Cho
Kristina Cho went full nostalgia with sprinkles and chocolate swirls.

Is anyone else having a real peanut butter moment right now? We’ve always kept a jar on hand, but it seems like we’ve been eating a lot more of it lately. Which makes total sense: It’s nutritious, flavorful, affordable, and shelf-stable.

That’s why we’re so sweet on a year-long campaign mounted by the National Peanut Board®. It’s called Spreading Good, and it’s a series of purpose-driven initiatives centered on doing good with peanuts and peanut butter. Right now, Spreading Good is launching The Bake Off, with a mission to bring people together through recipes that give back. And they’re kicking things off with the queen of desserts that speak to the kid in us: Milk Bar founder Christina Tosi.

Rebecca Firth gave hers the classic treatment with a crunchy chocolate shell and peanut crumble.

Known for reimagining recipes like the rainbow-flecked birthday cakes of our childhood, Christina is whipping up Peanut Butter Pudding Pops that are sure to be a hit with every kid and adult in your house. They’re a perfect little project for a summer afternoon. And now through July 14, every time the recipe is shared with the hashtag #SpreadingGood, the National Peanut Board will donate to The Birthday Party Project. This special organization brings joy to children experiencing homelessness through the magic of a birthday party, and it’s the first non-profit partner of Christina Tosi’s Baking Club Series. That’s a cause we can all raise our pops to.

Check out Christina’s recipe below, and don’t forget to use the tag #SpreadingGood to share the flavor and the love! For more ideas and info on Spreading Good, head to @peanutshere.

The recipe wants you to have fun with your toppings, and Lindsay Vandygriff couldn't have gotten it more right with her chocolate swirl and crushed peanuts.

Peanut Butter Pudding Pops

Prep time 4 hours

Cook time 25 minutes

Makes 4 to 6 popsicles

Serves 4 to 6

Nutritional Info


For the pops:

  • 1 1/2 cups


  • 1/2 cup

    creamy peanut butter

  • 1/2 cup

    granulated sugar

  • 2 tablespoons


  • 1

    large egg

  • 1

    large egg yolk

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    kosher salt

For the topping:

  • 1/4 cup

    mini chocolate chips

  • 1/4 cup

    roasted, salted crushed peanuts


  1. Make the pops: In a blender, zoom together all the pop ingredients until smooth. Transfer to a medium saucepan and whisk over medium heat until the mixture comes to a boil. Reduce the heat to medium low and continue cooking until thickened to a pudding consistency, about 1 minute more.

  2. Remove from the heat. Clean and dry the blender. Transfer the hot mixture back to the blender and zoom again, ensuring that the mixture is incredibly smooth.

  3. Divide the mixture between 4 to 6 popsicle molds or small plastic or paper cups. Insert a popsicle stick in each one and freeze until completely solid, at least 4 hours. When you’re ready to dig in, peel the paper cup back or fill a bowl or baking dish with warm water. Submerge the molds three-quarters of the way in the water for 5 Mississippis (seconds), jiggling the pop by the stick to release. Pudding Pops are ready!

  4. Make the toppings: If you want to get fancy, melt down chocolate chips and drizzle over or dip the tops of your pop, then sprinkle with peanuts.

Recipe Notes

Storage: For long-term storage, individually wrap each pop in parchment paper or plastic wrap and freeze up to 2 weeks.