300g dried banana chips (4 cups)
250g packet Butternut Snap Cookie
250g block cream cheese, chopped, at room temperature
380g can Nestle Top ‘n’ Fill Caramel
1 tsp vanilla essence
100g dark cooking chocolate, finely chopped
2 x 290g packets White Choc Melts
Process the banana chips in a food processor until finely chopped, then transfer to a large bowl.
2 Pulse the cookies in same food processor until coarsely chopped. Transfer to the bowl with the banana chips. Stir to combine. Reserve 1⁄3 cup.
3 Process cream cheese, caramel and vanilla in same processor until smooth. Add to cookie mixture with dark chocolate. Mix well. Refrigerate, covered for 30 minutes, or until firm.
4 Roll tablespoons of mixture into balls. Place on a tray lined with baking paper. Refrigerate, covered for 1 hour.
5 Place white chocolate in a large, heatproof bowl. Sit bowl over a large saucepan of simmering water. Stir until melted. Remove from heat.
6 One at a time, dip balls into white chocolate to coat. Remove with a fork, allowing excess to drip away. Return to same tray. Sprinkle with reserved cookie mixture.
7 Refrigerate truffles until set before serving.