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Desserts

Crunchy Chocolate-Peanut Butter Bonbons

photo by:kraft
Bonbon is such a happy-sounding word—and it sounds even more joyous when it's joined by the words chocolate and peanut butter.
time
prep:
20 min
total:
2 hr 20 min
servings
total:
24 servings

What You Need

4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4
cup  milk
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1
cup  thawed COOL WHIP Whipped Topping
24
 tiny pretzel twists
1
tub  (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate
2
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 pkg.; 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

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.
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