Carrot Cake Truffles

INGREDIENTS:

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

DIRECTIONS:

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 …