Featured Pinch Tips Video
- 2 pkg
- 4 oz. each; instant butterscotch pudding mix
- 1 pkg
- 4oz. cream cheese, softened
- 1 c
- half and half
- 1 1/2 c
- semi-sweet chocolate chips, melted
1Line baking sheet with waxed paper. In a medium bowl, use and electric mixer to beat together; pudding mix, cream cheese, and half and half. Refrigerate to firm.
2One at a time, roll mixture between hands to form a ball, then dunk in the melted chocolate. Use a fork to remove bon bons, allowing excess chocolate to drip off.
3Transfer to waxed paper sheet. Repeat with remaining batter. You may have to reheat the chocolate to consistency.
4Transfer the baking sheet to the freezer and let bon bons set until firm, about 45 minutes. Store in air-tight container in freezer up to one month.. Makes about 3 dozen.. Enjoy!