pop! goes my summer: pretzel popsicles with nutella fudge chunks

September 15th, 2016
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So I had an idea.

Remember the Cinnamon Toast Crunchsicles? How the ice cream base was infused with the cereal?

I thought it would be fun to experiment with pretzels.

So I did.

pretzel-pops-with-nutella-fudge-chunks

Then, just for “fun”, I added more pretzels and made some quick Nutella freezer fudge to go with.

What’s freezer fudge you ask?

pretzel-pops-with-nutella-fudge-chunks

I didn’t know either – until I made THIS freezer fudge and my world exploded. Freezer fudge is SO easy and so delicious, you won’t know how you’ve lived this long without it.

And because you keep it in the freezer it’s the perfect mix-in for popsicles!

pretzel-pops-with-nutella-fudge-chunks

pretzel-pops-with-nutella-fudge-chunks

These pops were quite delicious – creamy, salty, crunchy, fudgy. Basically everything you could want in a pop.

Or any other snack for that matter.

pretzel-pops-with-nutella-fudge-chunks

One note: I used gluten-free pretzels for Noah – but GF pretzels are one of those foods that I think is BETTER than traditional. Crispier and crunchier, IMO, and held up nicely in the popsicles too.

pretzel-pops-with-nutella-fudge-chunks

Here’s to more ideas!

Pretzel Popsicles with Nutella Fudge Chunks
cereal milk base from The Little Foodie, inspired by Momofuku Milk Bar
Nutella freezer fudge from The Big Man’s World

3 cups gluten-free pretzel sticks, plus extra for the pops
2 cups whole milk
1 cup heavy cream
1/4 cup sweetened condensed milk
2 tablespoons brown sugar
big pinch of kosher salt
2 cups Nutella
1/2 cup coconut oil
1/4 cup maple syrup

Combine the pretzels, milk and cream in a large bowl – stir well to combine and let sit for 20 minutes. Strain the mixture into a large measuring cup and discard the pretzels. Add the sweetened condensed milk, brown sugar and salt. Heat in the microwave for 1 minute, stir well to combine and refrigerate for at least an hour (or up to one week).

Make the Nutella fudge: Line an 8 x 8 pan with a parchment paper “sling”. Melt the Nutella and coconut oil over low heat till just incorporated. Slowly mix in the maple syrup; transfer to your baking pan and pop in the freezer till solid. Remove from pan and cut into small chunks (you won’t use all the fudge for the popsicles – LUCKY YOU!).

Alternate fudge chunks and pretzel sticks in each of your popsicle molds. Pour milk/cream mixture in and freeze for an hour. Add popsicle sticks and freeze overnight.

To release the pops, hold molds briefly under hot water.

(print this recipe)


This delicious recipe brought to you by Donuts, Dresses and Dirt
http://sherisilver.com/2016/09/15/pop-goes-my-summer-pretzel-popsicles-with-nutella-fudge-chunks/

For all the pops check out my Pinterest board!

pretzel-pops-with-nutella-fudge-chunks

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