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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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Ingredients:
1 cup chopped pecans |
1 tablespoon butter |
2 (4-ounce) white chocolate baking bars, chopped |
2 tablespoons butter |
1/4 cup canned unsweetened pumpkin |
1/2 cup powdered sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground ginger |
1/8 teaspoon salt |
9 gingersnaps, coarsely crushed (we tested with nabisco) |
Directions:
1. Sauté pecans in 1 tablespoon butter in a large nonstick skillet over medium heat until toasted. Cool completely. Pulse pecans in a food processor until finely chopped.
2. Combine chocolate and 2 tablespoons butter in a glass bowl. Microwave on HIGH 1 minute; stir until smooth. Stir in pumpkin, next 5 ingredients, and 1/2 cup pecans. Chill 3 hours or until almost firm.
3. Combine remaining 1/2 cup pecans and crushed gingersnaps in shallow dish. Shape pumpkin mixture into 1 balls; roll in pecan mixture. Cover and chill at least 3 hours. Store in refrigerator up to 1 week.
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