Ingredients
Scale
- 1 (8 oz) block cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup butter, melted and cooled
- 1 tsp vanilla extract
- 1/4 tsp butter extract
- 1/4 cup butterscotch chips, melted and cooled
- 1 pre-baked 4-inch graham cracker crust (or mini cookie crust)
- 8 oz milk chocolate, melted for dipping
- 1/4 cup butterscotch topping or caramel sauce, warm
- Edible gold dust, for garnish
Instructions
- In a bowl, beat cream cheese until smooth. Add sugar, melted butter, vanilla, butter extract, and melted butterscotch chips; mix until fully combined.
- Pour filling into graham cracker crusts or molds (about 1/4 cup each). Freeze for 45 minutes until firm.
- Insert popsicle sticks into centers. Dip each pop completely in melted milk chocolate, reserving some for drizzle.
- Refrigerate until chocolate sets (~10 minutes).
- Drizzle with warm caramel or butterscotch sauce and sprinkle with edible gold dust.
- Store chilled; bring to room temp before serving for best texture.
Notes
- For extra magic, use a food torch to lightly toast the chocolate for a subtle shimmer.
- Butter extract is key for authentic butterbeer flavor—available at baking supply stores or online.
- These hold up well in the fridge for up to 5 days, but are best within 3.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Method: No-bake, chilled, dipped
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop
- Calories: 295 Kcal
- Sugar: 24 g
- Sodium: 165 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 55 mg
