Southern Okie Gourmet Pumpkin White Chocolate Truffles

Posted by Gina Hollingsworth on 11/19/2017

Southern Okie Gourmet Pumpkin White Chocolate Truffles

1 package white chocolate chips (11 oz.)

1 package ginger snap cookies (10 oz.)

1⁄2 cup Southern Okie Gourmet Pumpkin Spread

1⁄2 package cream cheese, softened (4 oz.)

1⁄2 cup macadamia nuts, chopped (Optional)

Add ginger snaps to food processor or blender and chop finely. Combine crushed ginger snaps and pumpkin spread with cream cheese; mix well with hands. Roll into bite size truffle balls.

Add white chocolate chips to medium bowl, and melt in microwave in 30-second intervals, stirring after each one.

Drop truffle balls into melted white chocolate covering completely. Using a fork, tap sides of bowl discarding excess chocolate and place on lined (with wax paper or aluminum foil) cookie sheet. Top with chopped macadamia nuts (optional), and let cool in refrigerator for 1 – 2 hours before serving.