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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.
20 min
2 hr 20 min
24 servings

What You Need

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