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Little cups of creamy chocolate are dipped into peanut-buttery chocolate and nuts in these pretty little bite-size treats.

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. Let stand until chocolate is firm. Keep frozen.

Nutrition Facts

133 calories; protein 2.7g; carbohydrates 15.6g; fat 7g; cholesterol 5.9mg; sodium 216.6mg. Full Nutrition
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