Chocolate-Peanut Butter Bonbons

Ingredients

• 4 oz philadelphia cream cheese softened ()
• 2 Tbsp creamy peanut butter 
• 3.9 oz jell-o chocolate flavor pudding instant
• 0.8 cup milk 
• 7 oz baker's milk chocolate dipping chocolate 
• 0.5 cup planters cocktail peanuts chopped
• 24  pretzel twists miniature
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• baking sheet
• whisk
• blender
• ziploc bags
• muffin liners

Directions

1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk.
2. Add dry pudding mix; beat 2 min.
3. Whisk in COOL WHIP.
4. 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.
5. 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.
6. Place on waxed paper-covered baking sheet.
7. Let stand until chocolate is firm.