Reeses Peanut Butter Semifreddo Bars

Pictured above: Reeses-inspired chocolate peanut butter semifreddo bars dipped in top-of-the-line Bel-Coat Dark Chocolate Confectionery Coating and sprinkled with assorted toppings.

Light in texture but full of flavor, these Reeses Peanut Butter Semifreddo Bars make an irresistible treat to beat the summer heat! Meaning "half-frozen" in Italian, semifreddo stays soft and creamy - no churning required! Peanut butter flavored mousse is frozen and dipped into Belgian confectionery coating, then sprinkled with crushed peanuts and a variety of fun chocolate toppings. 

Recipe by: Jessica Ellington

Yield: 10 - 3½" bars

Ingredients:

Semifreddo:

16.93 oz (480g)        Heavy cream

5.3 oz (150g)            Creamy peanut butter (regular or natural)

4.23 oz (120g)          Neutral Mousse Mix

Chocolate Coating & Decorations:

 26.45 oz (750g)       Bel-Coat Confectionery Coating

8.82 oz (150g)          Creamy peanut butter (regular or natural)

As needed                Mixed (Dark/White/Milk Chocolate) Micro Drops (Optional)

As needed                Caramel Crispearls (Optional) 

Instructions:

Semifreddo: 

1.) In the bowl of a stand mixer fitted with a whisk attachment, whip semifreddo ingredients on low speed for 1 minute.

2.) Scrape the sides and bottom of the bowl and make sure the peanut butter is broken up and fully incorporated.

3.) Continue whisking on medium speed for 60-90 seconds until medium peaks form. *See recipe notes.

4.) Pipe or scoop mixture into silicone popsicle molds. Insert sticks and freeze.

Chocolate Coating & Decorations: 

1.) Melt the confectionery coating and peanut butter together. 

2.) Remove frozen semifreddo bars from the silicone popsicle molds and dip into confectionery coating one pop at a time. Gently shake off excess coating before placing the pop on silicone or parchment paper to set. Reheat coating as necessary to continue dipping.

3.) Place remaining coating in a piping bag and stripe pops as desired. Top with décor before stripes set.

4.) Do not allow pops to thaw. Place in freezer if they begin to soften.

Pictured above: Chef Jessica Ellington's Reeses Peanut Butter Semifreddo Bars, dipped and drizzled in Belgian confectionery coating and sprinkled with chopped peanuts, Caramel Crispearls, and Mixed Chocolate Micro Drops.

Recipe Notes:

*Note: This is less time than the instructions on the bag for the Neutral Mousse Mix, so watch carefully and do not overwhip.

Making this recipe for a special event? Customize your semifreddo bars with chocolate décor fit for the occasion! Browse our full selection of chocolate toppings and inclusions here.

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