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.

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