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Makes 10 pops

Yogurt ice pops are a refreshing way to cool down in the summer heat. Mix Greek yogurt with HERSHEY’S Kitchens Sea Salt Caramel Chips and espresso powder for sophisticated flavor. Then, drizzle melted chocolate chips on top for a special touch.



2 teaspoons of instant espresso powder
1 teaspoon of vanilla extract
2 1/2 cups of plain full-fat Greek yogurt
1/3 cup of honey
1/2 cup of HERSHEY’S Sea Salt Caramel Flavored Baking Chips
1/2 cup of crushed dry ladyfingers
1 1/2 cups of HERSHEY’S Semi-Sweet Chocolate Chips
1 Tablespoon of coconut oil


1.Stir together espresso powder and vanilla in a small bowl until the powder is dissolved. Add to yogurt and honey in a medium bowl, stir it until well blended. Stir in caramel chips.

2.Divide mixture into ten 1/3 cup (75 milliliters) ice pop molds or 10 (3.5 ounce) paper cups. Sprinkle tops with ladyfinger crumbs, lightly pressing into surface. Insert ice pop stick or wooden ice cream stick into each mold or cup. Freeze about 4 hours or until firm.

3.Line tray with wax paper. Remove pops from molds or cups and place on prepared tray.

4.Place chocolate chips and coconut oil in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds and stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chips are melted, and smooth when stirred. Drizzle over pops. Return to freezer until coating is firm or until ready to serve.


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