You can replace White Choc Melts with dark or milk, if preferred. Truffles can be made up to one week ahead. Store in an airtight container in the fridge.
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.