A peanut butter potato lollipop

Peanut Butter Potato Lollipops

This surprising dessert made with our Original Mashed Potatoes is a sweet and simple treat the whole family will love.

Prep Time:

30 min



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  • 1 Cup Bob Evans Original Mashed Potatoes
  • 2 1/4 - 2 1/2 Cups confectioners sugar
  • 2/3 Cup creamy peanut butter
  • 1 Pinch salt
  • 16 Ounces dark cocoa candy coating
  • 1 1/2 Cups finely chopped peanuts
  • 16 Paper straw or lollipop sticks


  1. Stir together the cold mashed potatoes, 2 1/4 cups confectioners sugar, peanut butter and a pinch of salt. If needed, add more confectioners sugar, about a tablespoon at a time, until you can easily roll the candy into balls.
  2. Scoop out 16 heaping tablespoonfuls of the candy and roll into balls.
  3. Melt the candy coating in the microwave. Heat on high power for 45 seconds. Let sit in microwave for a minute or two, then stir.
  4. Heat for 25 more seconds, let sit for a minute, then stir. If the wafers are not all melted, heat for 10 second increments, stirring after each until melted.
  5. Dip one end of each paper straw or lollipop stick into the melted candy coating. Then insert the straw or stick it into a candy ball. Freeze the candy for 5 minutes until the candy coating hardens.
  6. Remove from freezer. Dip one peanut butter lollipop into the melted candy coating at a time until the candy coating hardens. Remove the lollipop from the coating, allowing the excess to drip off.
  7. Sprinkle chopped peanuts all over the candy. Set lollipops on a parchment paper or wax paper lined baking sheet. Freeze lollipops for 5-8 minutes until candy coating hardens.
  8. Allow the lollipops to come to room temperature before serving.

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