200g Bakers Ginger Nuts biscuits, crushed
115g Full fat cream cheese, at room temperature
1 tsp Vanilla bean paste
Caramel chocolate drops (I love the Katetin’s brand)
Place biscuits crumbs in a medium-sized bowl, add in the softened cream cheese and vanilla bean paste, and mix until combined.
Roll into tablespoon-sized balls. Place the balls on a lined baking tray and refrigerate until firm, 30 minutes.
Melt the chocolate. Dip the balls into the chocolate to coat. Place the coated truffles on a lined baking tray.
Drizzle with leftover chocolate and immediately sprinkle with extra biscuit crumbs before the chocolate hardens. Serve at room temperature.