Carrot cake box mix, plus oil, water, and eggs needed
8 ounces cream cheese, room temperature
1 lb almond bark, or candy melts
1/3 cup chopped toasted pecans
PREPARATION
Prepare carrot cake according to package instructions. Once baked, let rest for 5 minutes in the pan, before inverting onto a wire rack to cool completely.
Line a large cookie sheet with parchment paper, set aside.
In a large bowl, crumble carrot cake until it is a fine, uniform crumb.
Using clean hands or while wearing gloves, mix the cream cheese into the cake crumbs.
Use a tablespoon or a small cookie scoop to portion out the truffles, rolling to shape into a more uniform ball.
Place onto prepared baking sheet and refrigerate for 1 hour.
In a microwave safe bowl, melt the white chocolate bark or candy melts in 30 to 40 second intervals, stirring between each interval. Do this until bark is completely melted.
Use two forks or a skewer to dip each truffle into the melted bark, tap off excess, and place back onto the parchment-lined pan.
Decorate the top of each truffle with a sprinkling of chopped pecans.
Place the tray back into the refrigerator for the truffles to harden completely. Around 60 to 90 minutes.
