White Chocolate Covered Pumpkin Spice Balls

• 1 whole Prepared Pumpkin Loaf (You Will End Up Using About 3/4 Of It)
• 8 ounces, weight Block Of Cream Cheese
• 4 ounces, weight White Chocolate Ghiradelli Baking Bar

1. After baking the pumpkin loaf, slice and let cool completely. Once cool, either crumble with your hands or in a food processor. I do not crumbled the hard crusts, if there are any.
2. Cut cream cheese into chunks.
3. Using a blender, mixer, or food processor, combine 3/4 of crumbled pumpkin loaf and chopped cream cheese. Mix until a dough forms. Roll dough into small balls, place on a baking sheet and refrigerate for one hour.
4. In a double boiler, add baking bar, broken into chunks. Dip balls into chocolate mixture and coat completely. Place back on baking sheet. Refrigerate for one hour.
5. Serve cold, and store in the refrigerator.
6. I got 24 balls, but it depends on the size of the balls you make.

cream cheese, weight white chocolate

Taken from tastykitchen.com/recipes/desserts/white-chocolate-covered-pumpkin-spice-balls/ (may not work)