Search this site

Maison Cupcake

Home Cooking and Baking by Sarah Trivuncic

  • Home
  • About
  • Recipes
    • Baking and Desserts
    • Family Food Ideas
    • Party Food Ideas
  • Misc
    • Journal
    • Classes and Events
You are here: Home / Recipes / Baking and Desserts / Peanut Butter Cake Pops (Reeces)

Peanut Butter Cake Pops (Reeces)

October 29, 2012 by Sarah Trivuncic 4 Comments

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!

Jump to Recipe Print Recipe

Some lightning fast peanut butter cake pops for autumn!

Reeces peanut butter cake pops

I love the orange packets of Reeces Pieces… in the absence of peanut butter M&Ms they’re the nearest I can get in the UK.  I’m on a Reeces roll at the moment – at the weekend I went back to All Star Lanes Stratford and enjoyed another devilishly fine Reeces Pieces milk shake.

If you’ve not had Reeces peanut butter, it’s sweet and similar to the more widely available Skippy. The Reeces candy range includes chocolate cups filled with peanut butter, sugar coated peanut butter candies (like M&Ms or Smarties) and even, I learn from Amazon, a white chocolate version although I think I’ll stick with milk.

Reeces peanut butter cups used to only be sold in Woolworths when I was a child… they seemed so exotic and familiar at the same time. Nowadays I can buy them in not one but two nearby convenience stores but possibly this is a local fluke. After all, I live near to the famous award winning Walthamstow Spar.

The bright orange and yellow sweets and sprinkles used to decorate so many American baked and candy treats cheers me up each autumn. This year I whipped up a quick tribute of my own.

Very easy, very fast peanut butter cake pops

Peanut butter seems such an obvious flavour and texture to mix into cake pops that I’m amazed I’ve not come across peanut butter cake pops before.

Possibly you have to be in the mood to fiddle with cake pops – I admit this was not a day when things particularly went my way decoration wise. But you should know by now I’m not someone who wants to sit here giving the impression of being perfect.

I might have blamed Ted for the haphazardness… indeed he’s helped me dip cake pops before but alas, the randomness, speed and low skill threshold are entirely down to my own, on this occasion, slack efforts.

One last confession. Being in a hurry, these were made using bought fairy cake bases.

Like gravy granules, I see they have their place. And here, that was to make peanut butter cake pops inside 30 minutes.

Result!

Print Recipe
5 from 1 vote

Peanut Butter Cake Pops (Reeces)

Prep Time30 minutes mins
Total Time30 minutes mins
Servings: 12 servings
Author: Sarah Trivuncic

Ingredients

  • 200 g crumbled sponge cake
  • 50 g buttercream
  • 50 g Reeces or Skippy peanut butter
  • 150 g bar of milk chocolate oh it has to be milk, none of that classy dark stuff
  • Reeces pieces
  • Orange and yellow sprinkles
  • Wooden lolly sticks

Instructions

  • In a medium size bowl, churn the crumbled sponge cake crumbs into the buttercream and peanut butter.
  • With your hands form golf ball size balls and place each one on a plate. Chill the cake balls for 20 minutes.
  • Meanwhile melt the chocolate (carefully) in the microwave - short sharp bursts with intermittent stirs rather than letting it scorch.
  • Let the chocolate cool so it's still dippable but no longer hot.
  • Dip a wooden lolly stick into the chocolate and then push into the cake balls. Then swirl upside down in the chocolate.
  • Rotate the stick allowing chocolate to settle over the surface; let any excess drip off.
  • Before the chocolate sets completely, stud the tops with whole Reeces pieces or dip into a shallow dish of the sprinkles.
  • Stand on the sticks in a block of florist's foam oasis covered in wrapping paper.

Notes

If you want to stud your cake pops with whole Reeces Pieces, this does work but you need to wait until the chocolate is nearly set - otherwise they slide off rather ungraciously. But what price sweetness eh?

 

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts Tagged With: cake pop recipes, nuts, peanut

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
Read More/Contact

« Halloween treats: 19 spooky goodies for trick or treaters
Maple Cinnamon Buttercream (Frosting) »

Comments

  1. Mr. P says

    October 29, 2012 at 1:28 pm

    I always think I effing well hate cake pops… But you’re right. Nobody has ever made a peanut butter one before. Well, not for me they’ve not. And I think they sound yum!

    Reply
  2. Jenny @ BAKE says

    October 29, 2012 at 2:09 pm

    I love your cake pop decoration! both very reeces and autumnal all in one!

    Reply
  3. laura_howtocook says

    October 29, 2012 at 7:44 pm

    I used to eat Reece’s peanut butter cups practically every day when they first came over here. I am sure they used to sell them in Seven Eleven! Haven’t had them in ages but you have made me crave them again. I actually think adding peanut butter to cake pops can only be a good thing 🙂 xx

    Reply
  4. Rose says

    February 2, 2025 at 6:47 pm

    5 stars
    Not something I’d faff with on a regular basis – but the taste was amazing. So full marks.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




© 2009-2025 Sarah Trivuncic

All content copyright of site owner
Sarah Trivuncic
except where otherwise stated. All rights reserved. Neither images or text may be reproduced without permission. Privacy / Disclosure

My Book

Cover of "Bake Me I'm Yours... Sweet Bitesize Bakes" by Sarah Trivuncic; image shows a selection of small cakes and patisserie. The book has a green polka dot spine edged with pink ribbon and a bow.

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT