chocolate turtle bonbons

Yes, you can make bonbons. And yes, they're easy to make. And delicious. And I've been asked to make them again very soon.

I adapted this recipe from the JELL-O website because my people can't have pb or pretzels. What follows is my own version (including the fact that I used a regular muffin pan instead of mini), but I wanted to link you to the chocolate pb version because someone out there in the world should be making them, even if I can't. Oh, and I personally would have used pecans because they're my 2nd fav, but my people can't eat those either. What's a girl to do?!


4 oz softened cream cheese
3/4 c milk
1 pkg. (3.9 oz - the small one) JELL-O Chocolate Instant Pudding
1 c thawed Cool Whip
12 whole almonds
1/2 c chopped, toasted almonds
1 c chocolate chips
1 t solid shortening (or parafin wax - used for the melted chocolate)
1/4 c caramel topping
6 wooden skewers, popsicle sticks, or plastic straws, cut in half

1. Beat cream cheese until soft and creamy.
2. Gradually add milk until incorporated, then add dry pudding mix.
3. Whisk in Cool Whip.
4. Spoon into muffin tins (regular or mini) lined with paper.
5. Drizzle caramel topping over top of each, then insert 1 whole almond & 1 skewer into each.
6. Freeze for at least 2 hours.
7. After freezing, melt chocolate chips with shortening over low heat and unwrap each bonbon from its liner.
8. Dip each bonbon into the melted chocolate, then into the chopped almonds.
9. Serve or refreeze immediately.