1/2 cup white chocolate chips
1/2 cup canned pumpkin puree
1 1/3cup crushed graham crackers, plus extra for garnish
2 ounce cream cheese
1/2 cup powdered sugar
almond bark melting chocolate
Cover a large cookie sheet with parchment paper. Set aside.
In a microwave safe bowl, microwave white chocolate chips for 30 seconds and stir. If not completely melted, microwave in 15 second intervals, stirring after each, until smooth.
Add melted white chocolate chips, pumpkin puree, crushed graham crackers, cream cheese and powdered sugar to food processor. Pulse until a dough forms. Chill dough for 3 hours, or until it is easy to roll into balls (dough will still be sticky).
Roll dough into 1 inch balls and place onto prepared cookie sheet. Chill balls in freezer for overnight.
In a microwave safe bowl, microwave Almond bark follow directions on the package stir.
Dip balls into melted dark chocolate using toothpicks or a fork. Return to cookie sheet and sprinkle tops with crushed graham crackers for garnish if desired.
Let truffles harden on counter for 1 hour or in refrigerator for 15 minutes. Serve immediately or store in an airtight container in the refrigerator.
found original recipe on Dixiecrystals.com I changed it a bit but stayed pretty true to the recipe.