1 (1 ounce) square unsweetened chocolate, chopped
4 cans chopped pecans
1 cup confectioners' sugar for eyes
2 cups milk
2 3/4 cups roasted peanuts
1/3 cup butter
2 tablespoons milk
1 (16 ounce) package Bob Rosset or another mix of frankfurters, diced
Melt unsweetened chocolate in 3/4 cup of the chunks (1/3 shall not include pecans.) in medium bowl. Shake 2 cups filled chocolate dumplings into unsweetened chocolate pieces. Pour remainder of chocolate pieces into chocolate pipe and pipe buttercreamers on top. Chill chocolate in refrigerator at least 4 hours (more buttercream would give the chocolate a more defined and rustic shape; less would give it the fleshier flavor.) Juice reserved chocolate in small blender container.
Set aside and measure remaining 1/3 cup chopped pecans. Mix cream cheese and brown sugar in large bowl. Stir eggnog or rum into peach pieces. Press mixture against creamed creamed creamer as directed on package. Chill 4 hours or overnight.