Level
EasyRating
/rating_on.png "1 Star")
Loading...| 12 ounces shortbread cookie crumbs , see Notes (about 2 cups, 340 grams) | |
| 1 cup chopped pecans , divided (113 grams) | |
| 4 ounces cream cheese , at room temperature (113 grams) | |
| ¼ cup caramel sauce or ice cream topping (85 grams) | |
| 8 ounces semi-sweet or bittersweet chocolate , chopped (225 grams) | |
| Additional caramel sauce for drizzling , optional |
| 1. | Either by hand or with an electric mixer, combine the cookie crumbs, 3/4 cup pecans, cream cheese, and caramel sauce. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| 5. | 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. |
| 6. | NOTES You can use a food processor or a large ziplock bag and rolling pin to crush cookies to crumbs. It's okay if they are not all uniform in size. |
| 7. | If desired, let the chocolate coating set first, then top with a drizzle of caramel sauce and pecans. Serve or chill immediately. |
Leave a Reply