Ingredients
Scale
- 1 cup crushed graham crackers
- 1 cup shredded coconut
- 1/2 cup caramel sauce
- 1/2 cup chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup sweetened condensed milk
Instructions
- In a large bowl, combine the crushed graham crackers, shredded coconut, caramel sauce, cocoa powder, and sweetened condensed milk. Stir until well combined.
- Using your hands, roll the mixture into small bite-sized balls, about the size of a tablespoon. Place them on a baking sheet lined with parchment paper.
- Refrigerate the truffles for about 30 minutes or until they firm up a bit.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth.
- Dip each chilled truffle into the melted chocolate, ensuring they are fully coated. Place them back on the baking sheet.
- If desired, sprinkle some extra coconut or chopped nuts on top of the chocolate before it hardens.
- Place the truffles back in the fridge for another 30 minutes to allow the chocolate to set completely.
Notes
Use quality chocolate for better flavor and chill the mixture if it’s too soft to roll.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian