Ingredients:
2 1/2 c. white chocolate (either chips or broken into pieces), divided
3/4 c. vanilla wafer crumbs
1/2 c. pumpkin puree
6 oz. cream cheese
1/4 c. powdered sugar
1 1/2 tsp. pumpkin pie spice
Directions:
Take 1/2 c. white chocolate and melt.
While chocolate is melting (careful, it burns easily) mix crumbs, puree, cream cheese, sugar and spices (can do with a food processor, by hand or with a hand mixer).
Add melted white chocolate to already mixed ingredients and blend again (may take 2-3 minutes for everything to combine well).
Taste and add more sugar, if needed.
Place mix into a bowl and place in the refrigerator for at least 30 minutes (can be longer- cover if longer than 30 minutes).
If the dough is still "mushy" freeze it for 15-30 minutes.
Place wax paper on a cookie sheet.
Take out chilled dough and begin making balls by rolling about 1 heaping spoonful at a time. You will need to work quickly making the balls. Refrigerate once the balls are all made prior to dipping.
Melt the remaining white chocolate.
Dip balls into white chocolate and refrigerate to set. Store in the refrigerator and serve when chilled.
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