Caramel Cream Cheese Bonbons

• 29 Kraft caramels
• 1/4 c. evaporated milk
• 1 c. powdered sugar
• 1/2 c. margarine
• 1 c. chopped pecans
• 1 (8 oz.) pkg. cream cheese, softened
• 1 lb. (or more) powdered sugar
• 12 oz. almond bark or chocolate chips (to melt for dipping)

1. Combine caramels and milk in large bowl in microwave.
2. Heat until melted.
3. Stir in 1 cup powdered sugar, margarine and pecans. Cool to room temperature, then stir in cream cheese.
4. Add 1 pound or more powdered sugar until mixture can be made into balls after being chilled.
5. Chill for 2 hours.
6. Roll into balls and place on wax paper and freeze for 1/2 hour until firm.
7. Melt almond bark or chocolate and quickly dip bonbons in with toothpicks and place back on wax paper.
8. Return to refrigerator until coating is hard. Store in refrigerator.

caramels, milk, powdered sugar, margarine, pecans, cream cheese, powdered sugar, almond bark

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500181 (may not work)