So, to get the exact same experience, these popsicles require you to also find (make??) salted caramel milk at your supermarket, but realistically it’s probably also very good with just regular chocolate milk if that’s all you can get. (But if you can find the caramel- why wouldn’t you??) These are rich, and a good texture – not grainy nor a solid block of chocolate. I’ll be making a second batch as soon as I get my popsicle mold thingies out of the dishwasher!
Ingredients:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sea salt caramel milk (or chocolate milk)
- 2 teaspoons vanilla extract
- 1 1/2 cups Greek yogurt (I used plain, 5% fat; vanilla would probably make the final product even sweeter but I’m not sure it’s necessary)
Place the chocolate chips in a medium saucepan and heat over medium-low heat, stirring occasionally until fully melted.
Increase the heat to medium high and drizzle in the milk, stirring constantly until the mixture reaches a gentle simmer, then quickly remove from the heat.
Let cool 5 minutes, then stir in the vanilla and Greek yogurt and stir well. Pour through a sieve into a medium bowl to catch any unmelted chunks.
Pour from there into the popsicle molds.
Freeze for several hours until firm. 
Salted Caramel Chocolate Popsicles
Adapted from Baker by Nature.
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sea salt caramel milk (or chocolate milk)
- 2 teaspoons vanilla extract
- 1 1/2 cups Greek yogurt
Place the chocolate chips in a medium saucepan and heat over medium-low heat, stirring occasionally until fully melted. Increase the heat to medium high and drizzle in the milk, stirring constantly until the mixture reaches a gentle simmer, then quickly remove from the heat. Let cool 5 minutes, then stir in the vanilla and Greek yogurt and stir well. Pour through a sieve into a medium bowl to catch any unmelted chunks, then into the popsicle molds. Freeze for several hours until firm.
sparecake 