Sunday, May 18th, 2008...11:11 pm

Recipe of the Week: Big Sexy Pops

Jump to Comments

I enjoy using this blog as a forum to facilitate conversations with friends and anybody else who ventures on over to YBIML. Topics are often diverse and varied depending on what is on my mind or what I think you might want to read about. I thought it might be interesting to share one of my favorite and most secretive recipe with everyone. I learned about “Big Sexy Pops” back in college, and although I’ve never actually eaten one, I’ve traded the recipe with dozens of friends. I tried to google “BSP’s” but found very little online. (FYI, these pops are also often called “sex on a stick”). All the more reason to share this recipe with you and the world. The best thing about BSP’s are that there is a good chance you already have the ingrediants in your fridge!

6 Sticks of high-fat Butter
8 Cups Canola Oil ( (substitute beef suet or tallow for meatier flavor)
1 lb. Milk Chocolate
32 oz. Sauerkraut
Spicy Brown Mustard
Whipped Cream
Powdered Suger
6 Popsicle sticks
Wax Paper
Special Sauce

Insert popsicle (wooden or plastic) stick and freeze High-Fat Butter for at least 24 hours. This prevents melting when the butter is being deep fried.
Heat Canola Oil in Deep Fryer at 375 degrees. I recommend the Presto 05466 ProFry Stainless-Steel Dual-Basket Immersion Fryer, but anything will do. Keep Oil heated below its smoke point. Dip butter into oil and keep submerged until outer coat is crisp and brown. Place butter sticks on wax paper and let dry.

Break chocolate into small pieces. Add water to double boiler and boil at high temperature. Add the chocolate to top of double boiler. Stir the chocolate constantly until melted and smooth. Try not to heat it much more after it is melted. Remember, milk chocolate will scorch more easily than dark/plain chocolate due to the milk solids.

Once butter pops are dry and chocolate is melted, dip bars into melted chocolate. Fully coat bars until they are completely covered in chocolate. Place on new sheet of wax paper and refrigerate for at least 30 minutes.

When pops are ready to be served, garnish with generous portions of sauerkraut, spicy brown mustard, whipped cream and powdered sugar. The whipped cream can be store bought or whip some up fresh with thick cream and a little N20 using The Mosa Whip Cream Dispenser.

Least but not least, add the special sauce.

Big Sexy Pops can go over well at almost any occasion but is especially a crowd-pleaser at cholesterol friendly events. They are universally regarded as one of the tastiest foods served on a stick. Currently, there is no way to show your devotion or appreciation to BSP’s but I did find these t-shirts that promote Butter Sticks.

So eat up, enjoy and Bon Appetite!