Ingredients
- 12 ounces shortbread cookie crumbs
- 1 cup Diamond of California® Pecan Chips, divided
- 4 ounces cream cheese, at room temperature
- 1/4 cup caramel sauce or ice cream topping
- 8 ounces semi-sweet or bittersweet chocolate, chopped
- additional caramel sauce for drizzling, optional
The Steps
- Either by hand or with an electric mixer, combine the cookie crumbs, 3/4 cup pecans, cream cheese, and caramel sauce.
- Form into 1-inch balls (I used a #40 cookie scoop). Place on a pan lined with parchment or wax paper and freeze for 10 minutes.
- Meanwhile, melt the chocolate. Microwave on high in 30 second intervals until smooth, or place in a bowl over simmering water and melt until smooth.
- Working with each ball individually, dip in the melted chocolate and use a spoon to make sure it is completely covered. Lift the ball out of the chocolate with a fork, tapping it gently on the side of the bowl to remove excess chocolate. Place back on the lined pan. Sprinkle with remaining pecans (see Notes). Repeat with remaining truffles.
- Let sit at room temperature for 30-45 minutes to set, or place in the fridge for 15 minutes. Because these truffles contain cream cheese, they should be stored in the fridge.
RECIPE CONTRIBUTED BY COMPLETELY DELICIOUS
