Da’ Bomb or Chocolate Peanut Butter Brownie Bombs

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 I NEED to share these with you now as it’s important….really important.

Chocolate brownie peanut butter BOMBS….

Now before you roll your eyes in that “Oh, just another cake ball recipe” way. Let me explain to you that cake balls these are NOT.  
These are awesome deliciousness dipped in chocolate…like a sweet nectar of yum from the Gods of dessert. Several years back, when I worked in a bagel bakery cafe in five towns there was a baker who used to come up with the best desserts. He did all the normal run of the mill stuff, but every once in a while he would bring something up front that we would all run and grab as we knocked customers to the side…seriously.
First come, first serve right!!!
His brownie bites were one of those treats! Now mind you this was years before the cake pop craze had hit, so his little bite of brownies mixed to perfection with frosting and dipped in chocolate was a new taste experience for most of us. It wasn’t til’ I had a cake pop years later that I realized he had been making the “brownie” version of them. 
I have been wanting to recreate something like it for some time now, but haven’t had the opportunity until recently. You see I had about half a batch of my incredible creamy dreamy peanut butter frosting left over from my daughter’s birthday and it seemed almost fate that it should pair itself with a lovely chocolate brownie.
It was destiny I tell you…. destiny.
Hence these brownie bombs were born. They look  similar to cake balls and if you want to call them that I won’t be mad or anything, but I am pretty positive if you make them, THEN eat one, you will be forced by some inner version of yourself to proclaim that these are not mere cake ball, but cake BOMBS.
Because they are seriously Da Bomb! 
This is what you will need to make them…….
  • A pan of prepared brownies, box mix is fine (I’ll explain a little more on this later)
  • 3-4 Tbsp Creamy Dreamy Peanut Butter Frosting 
  • Chocolate Candy melts
  • Peanut Butter (creamy)
  • Apple Sauce
  • Plastic baggie with the corner snipped.

 I used a good old box of Pillsbury Brownie mix to make these. Please don’t shudder in disgust if your a puritan and only bake from scratch, for me box mixes have the ability to make this busy Mom’s life easier.

I’m  a huge fan of Pillsbury mixes of all sorts, so that is my go to for box mixes of any kind. Prepare the brownies according to the instructions, BUT instead of using the amount of oil it calls for cut it in half and make up the difference in apple sauce. (So 1/2 applesauce and 1/2 oil.) The reasoning behind this is that if you only use oil after it’s all mixed up and you dip them they will ooze. This happens a lot with cake pops (to me anyway) if I use only oil. It doesn’t affect the flavor at all when using applesauce.
Let the brownie cool completely before you crumble them up in to a big bowl. Add in 2-3 tbsp of creamy dreamy peanut butter frosting and mix with a big spoon. Start with a small amount and add if you need more. You want the mixture to be soft and pliable to the touch after mixed and not a big bowl of mush.
The recipe I have for creamy dreamy peanut butter frosting can be found {{HERE}} I suggest that you use the half recipe, you will not use the full amount of frosting you make, so save the remainder in the freezer, use it for something else or just eat it straight from the bowl with a pink spatula…I won’t judge…promise!
After you mixed the brownies and the frosting you can roll them out immediately. I use a Tbsp. measurement and scoop out all the mixture then roll them up.
They don’t have to be perfect little rounds, unless you want them to be. ūüôā I think a little blobby and imperfect give them character and  make them more like bombs anyway!
You do not have, let me repeat that, you do not have to refrigerate these, you can begin dipping them in your candy melts immediately. Melt your candy melts in the microwave in 30 second bursts until the it begin to melt and mix, mix, mix. 
Do not overheat the candy melts or they will never thin properly, they will be done before you think they are. If you need to you can add in a tsp. or two of oil to thin it out, but if you melt it slow enough and mix it enough you shouldn’t have to even add anything. 
I had a handy dandy little candy dipper thing a ma bob, which was cheap and made cheap. Trust when I tell you a fork works just as well. Now bombs away into the candy melts…..let the excess drip away, you can shimmy the fork or candy dipper so all the extra melted chocolate falls away.
Place them on a wax paper lined cookie sheet to set.
Hold on, hold, on your not done yet. Although if you wanted to be you could be. But chances are that you have extra candy melts just sitting there begging to be utilized, well here is you chance to let them shine. Add in a tbsp. of creamy peanut butter to your leftover candy melts and stir to incorporate it into the melted chocolate. 
Now you have peanut butter flavored chocolate to drizzle on top. Pour this into a plastic baggie and snip a small piece of the corner off and go back and forth over each little bomb to give it a little something extra.
Let them set…and then arrange them all sort of cute and take pictures of them to entice people or you could just share them instead. 
Whatever you choose it’s entirely up to you!!
Full recipe/instructions can be printed from {{HERE}}
Hope you enjoyed this post! If you have any questions, please feel free to leave a comment below!

Chocolate Peanut Butter Cake Pops

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My better half, absolutely loves chocolate and peanut butter, so for his big five year anniversary in our fellowship, he requested Chocolate Peanut Butter Cake Pops for the big celebration.

I am assuming that whoever coined the phrase “..a match made in heaven”¬†must¬†have meant chocolate and peanut butter, because these are two flavors that seriously boost one another up. But¬†then¬†when you add cake pops to that equation, well you have that match made in heaven multiplied tenfold.

Which brings me to the topic of this particular post which is about how to make Chocolate Peanut Butter Cake Pops, or better yet, how to make awesome, delicious, O.M.G, I can’t stop eating these fantabulous Chocolate Peanut Butter Cake Pops…or maybe that is just me ūüôā

I guess the only way to find out, is to make them yourself and be the judge.

This is what you will need!

Cake pops are seriously simple to make, but do require some time and patience, so make sure you have a chunk of time available to you in order to prepare them. I have two children ages 1 & 2, so whatever time I have MUST be used to the best of my ability.

For these cake pops although you can use any cake recipe you wish, to save time I opted for a good old box recipe, but the choice is yours. When I use a box recipe I also CUT the amount of oil that the box recipe asks for and replace the difference with apple sauce. (75% apple sauce to 25% oil) I’m sure you could do this with any recipe though.

This is¬†huge¬†people.…..this one little¬†change¬†eliminates the need to¬†refrigerate¬†them, which in turn prevents them ¬†from cracking after you dip them and eliminates the oil from the mix oozing out from the pop.

When your cake has fully cooled, break it up into a bowl until it is finely crumbled. Add in the frosting and mix until it has all been incorporated, it will be very mushy looking. For one 13 x 9 or two 8″¬†rounds, I use 1/4 to 1/3 cup of frosting.You do want a nice balance of cake and frosting, and not just all of one or the other.

When you are done mixing it all, let it sit, for a few minutes before you start rolling it out. I don’t really have a reason why, it’s just what I do:)

I measure out a  heavy Tbsp. for each pop. I have found that measuring spoon also helps to keep the balls roughly the same size. Roll each ball between your palms until you have all your little yummy pops to be, lined up.

After you rolled them all out, put them to the side and start and start to prepare your chocolate. You can melt your chocolate in one of two ways, using a double boiler or in the microwave, which ever method you prefer is the one you should use.

When your chocolate is ready, take a candy stick and a cake pop and one at a time and dip one end of the candy stick into the chocolate and push it gently into the cake pop, no more than half way. This helps to mesh the cake to the stick and helps when you dip them into the chocolate.

By the time you finish¬†putting¬†all the sticks in, the first one’s should be ready to dip. If not give them a few more minutes to set.

When you are ready to start dipping them, it is very important to have the chocolate be at the right consistency. (This goes for any type of chocolate dipping) If it is not thin enough, you will have big gloppy balls of chocolate and probably have them fall off the stick into the chocolate.

Holding the pop by the stick, dip it into the chocolate straight down. I tend to pull them up and swirl them to help free it of excess chocolate.

You can also tap the pop gently on the side of the bowl to remove the excess chocolate, rolling it if necessary.

After your done place them into the Styrofoam, so the chocolate can set on the pops. As they are setting, you can begin to get the peanut butter candy melts ready. I broke them up and placed them into a Wilton squeeze bottle I had, melting them in the microwave, with the cap off. When they are at the right consistency (melted) squeeze a squiggly or whatever design you choose over the top of each pop.

If you don’t have a squeeze bottle, you could use a decorating bag with a tip, or a plastic food storage bag with a small piece of the corner cut off, to pipe the melted chocolate onto the pops.

After you add the first set of lines, you may want to go back over in the opposite direction, to really heap it on. I tend to store the pops in the fridge until I am ready to serve them. But you can leave them out as well.

Hope you try these out and if so, that you enjoy them as much as everyone at my hubby’s celebration did. I would love to hear your feedback, so please feel free to comment below!

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Delicious Peanut Butter Frosting Recipe (the best)

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I¬†love, love and I mean L.O.V.E peanut butter, to the point of where I will eat it straight from the jar. I know, I know gross…unless you too also LOVE peanut butter ūüôā

So it goes that I naturally adore a good Peanut Butter Frosting.
Now this one is tried and true of which I use again and again and  is always a hit. And it compliments a great piece of chocolate cake or can even be used as a filling for yummy chocolate cookies like {THESE}.

It’s quick and easy to make, but most importantly it’s GOOD.

This is what you will need:

  • 3/4 Cup Creamy Style Peanut Butter
  • 1 Stick of butter¬†softened¬†to room temperature
  • 4oz. Cream Cheese softened
  • 1/2 tsp. Vanilla Extract
  • 2 1/2 Cups of Powdered Confectioners Sugar
  • 1-2 tbsp. Milk )

In a mixing bowl add the peanut butter, butter, cream cheese and vanilla extract. With a mixer cream together on  medium speed until all the ingredients are thoroughly mixed. Add in the confectioners sugar a little a time and mix well. Add in the milk and mix until all ingredients are incorporated fully.


For a fluffier frosting, beat the frosting at high speed for an additional minute or two. If you want a stiffer frosting add in more confectioners sugar and mix at medium speed, until the desired consistency is achieved.


Voila….and there you have it!


Use it on anything from cakes, cupcakes, even as the frosting to make delicious cake pops or you can do what I sometimes do and just spoon it from the bowl…which is not recommended if you are on a diet ūüôā


Whatever way  you choose, most importantly enjoy it!

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