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Chocolate-Peanut Butter Bonbons

By: Philadelphia Cream Cheese

"Creamy little chocolate cups are frozen then dipped in chocolate and chopped peanuts for an easy, elegant confection."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

4 ounces PHILADELPHIA Cream Cheese, softened
3/4 cup milk
1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
24 NILLA Wafers
1 (7 ounce) tub BAKER'S Milk Chocolate Dipping Chocolate
2 tablespoons creamy peanut butter
1/2 cup PLANTERS COCKTAIL Peanuts, chopped

Directions

Line 24 miniature muffin cups with liners. 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 cup; stand wafer in 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.

Footnotes

Make Ahead: Bonbons can be stored in freezer up to 2 days before dipping in chocolate and nuts just before serving.
Note: If you don't have a miniature muffin pan, place miniature paper muffin cups on baking sheet before using as directed.