Desserts

Chocolate-Peanut Butter Bonbons

(6)

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photo by:

kraft

Everyone loved it. Super easy and you can just throw them in the freezer and take them out when people come over.

posted by

a cook

on 4/30/2011

time

prep:

20 min

total:

2 hr 20 min

servings

total:

24 servings

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

3/4

cup milk

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

cup thawed COOL WHIP Whipped Topping

miniature pretzel twists

tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate

Tbsp. PLANTERS Creamy Peanut Butter

1/2

cup PLANTERS COCKTAIL Peanuts, chopped

Make It

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in COOL WHIP.

SPOON into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each of 24 paper-lined mini muffin cups; stand pretzel in each cup. Freeze 2 hours or until firm.

PEEL liners off bonbons. Melt dipping chocolate as directed on package; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Place on waxed paper-covered baking sheet. Let stand until chocolate is firm.

Kraft Kitchens Tips

Size-Wise

These bonbons are mini treats featuring built-in portion control. Enjoy one when you want something sweet.

Make Ahead

Bonbons can be stored in freezer up to 2 days before dipping in chocolate and nuts as directed. Dipped bonbons can be stored in freezer up to 1 month before serving.

Note

If you don't have a mini muffin pan, place paper mini muffin cups on baking sheet before filling as directed.