These rich and creamy chocolate dipped caramel popsicles are going to be your newest favorite frozen treat! Super easy and delicious – perfect for summer!
School’s almost out for summer, and after spending this past year homeschooling my two fourth graders and my kindergartner, I’ve definitely earned this 3:00 PM after school popsicle break! The weather’s heating up here in Northern California, and this creamy Chocolate Dipped Caramel Nutchello pop hits the spot like nothing else!
Wait…what in the world is Nutchello?
If you haven’t heard of Nutchello yet, it’s because it’s brand new! It’s the newest nut-based beverage from Silk, and it’s seriously delicious (and surprisingly low in calories!). Nutchello is available in Caramel Almonds + Cashews, Rich Dark Chocolate + Walnuts, and Toasted Coconut + Cashew flavors, but my kids and I love the caramel flavor the most. (Psst…you can visit Nutchello.com for a $.75 off coupon!)
Nutchello is so smooth and creamy that I thought it would make a fantastic frozen treat (spoiler alert: I was totally right!).
To make the chocolate caramel popsicles, I started by coarsely chopping 3/4 cup of milk chocolate chips in my mini food processor. Whole chocolate chips are too heavy, and they will sink to the tip of the popsicle, but smaller bits will stay suspended throughout the pops.
When popsicles are firm, make a batch of our Homemade Magic Shell Chocolate Topping, and dip the popsicles for a smooth milk chocolate coating. We dipped half of our caramel popsicles and drizzled chocolate over the other half, just to mix things up.
What You'll Need:
- 2 cups Caramel Almonds + Cashews Nutchello
- 1 cup Vanilla or Plain Greek Yogurt
- 3/4 cup Milk Chocolate Chips chopped
- Blend all ingredients in blender until smooth.
- Pour into popsicle molds & freeze for 4-5 hours.
- Dip into Homemade Magic Shell if desired.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.