Salted Caramel Pumpkin Cake Balls

Recipe

Dessert
Salted Caramel Pumpkin Cake Balls

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Recipe Data

30
Servings
15min
Prep
1hr15min
Total

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    Description

    Transform soft, sweet pumpkin bars from the Hy-Vee Bakery into bite-size, chocolate-coated cake balls with just three added ingredients. This easy pumpkin dessert is perfect for fall!

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    Servings and Ingredients

    Ingredients
    Serves 30
    QuantityIngredientAdd
    1 (14-oz.) pkg. Hy-Vee Bakery pumpkin bars, (6-ct.)
    1 c. Hy-Vee graham cracker crumbs
    3 (2.8-oz. each) bars Lily's no sugar added salted caramel milk chocolate
    ¼ c. vanilla-flavored white chocolate melting wafers

    Things To Grab

    • Food processor or electric mixer
    • 1-inch cookie scoop
    • Waxed paper
    • Large baking sheet
    • 2 small microwave-safe bowls

    Directions

    1. Place pumpkin bars and graham cracker crumbs in a food processor. Cover and process until smooth. Scoop mixture into balls using a 1-inch cookie scoop; place on a waxed paper-lined baking sheet. Freeze 1 hour or until firm. If necessary, reshape into balls. 

    2. Microwave chopped caramel milk chocolate bars in a small microwave-safe bowl on HIGH at 30-second intervals or until melted and smooth, stirring each time. Dip balls, one at a time, in melted chocolate using a fork; allow excess to drip off, then return to wax paper-lined baking sheet. Let stand until set. 

    3. Microwave vanilla-flavored melting wafers in another small microwave-safe bowl on HIGH at 30-second intervals or until melted and smooth, stirring each time. Drizzle melted white chocolate over chocolate-dipped balls; let stand until set. Store covered in the refrigerator up to 5 days.