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.
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!
Servings and Ingredients
|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
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.
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.