Pumpkin Caramel Truffles

6:00:00 AM

Are you tired of pumpkin recipes yet? I'm not, but there might be people in my house that are not as fond of pumpkin as I am. Oh, they like pumpkin, but they don't like it when the pumpkin flavor is too strong--you know, when it's so strong, it tastes more like squash? Well, these Pumpkin Caramel Truffles have enough pumpkin to satisfy pumpkin lovers like myself, but are light enough (and sweet enough) that everyone loves them--pumpkin lover or no pumpkin lover!!

One package of Vienna Fingers
4 oz cream cheese, softened
1/3 cup pumpkin puree
1 tsp pumpkin pie spice
1 tbsp (heaping!) caramel apple dip
16 oz of white chocolate chip or candy melts (I used white chocolate chips and they did not melt well. Use the candy melts!)

Crush the cookies--you want them to be fine! Add the pumpkin, spice, and caramel dip and mix well. Use a small scoop to make balls the size of walnuts. Arrange on a cookie sheet covered with parchment paper. Chill in the refrigerator for at least an hour (I chilled them overnight).

Then, melt your white chocolate in a double boiler or a metal bowl over a pot of boiling water (why take up cabinet space with a double boiler you rarely use?). I found the white chocolate chips to melt too thickly. Cover each ball with white chocolate and allow to cool. I keep mine in the refrigeratoro.

Makes 24 truffles.


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