In a medium saucepan over medium-low heat, add the chocolate peanut butter, sugar, salt, milk, and cream. As the mixture heats, whisk until smooth. Turn the heat up to medium and continue cooking until the sugar has dissolved. Remove from the heat and allow it to cool for 5–10 minutes.

Add the smooth peanut butter and swirl with a knife. Let it cool for another 5 minutes or so.

Pour the mixture into the molds and then add the peanut butter cup chunks. Using a knife, push them down into the molds so they are evenly distributed.

Freeze for 30 minutes, then add the popsicle sticks. Freeze for an additional 2–3 hours or until the popsicles are solid and you can remove them without pulling out the stick. You may need to run the popsicle molds under a bit of warm water for an easy release (depending on the mold you have). Store individual fudgsicles in a Ziploc bag.