Pecan Golf Ball Cookies


1 (11-ounce) box vanilla wafer cookies
1 (8-ounce) package cream cheese, softened
1/2 cup pecans, finely chopped
1/4 cup caramel ice cream topping
3 (4-ounce) white chocolate baking bars


In a food processor, process cookies until finely crushed.
In a large bowl, with an electric mixer, beat cream cheese, cookie crumbs, pecans, and caramel topping until thoroughly mixed. Shape into 1-inch balls and place on platter. Freeze 1 hour.
In a medium, microwaveable bowl, microwave white chocolate squares 60 to 90 seconds or until melted and smooth (do not overheat).
Using a toothpick to hold onto the cookie balls, dip each ball into the melted chocolate, coating evenly. Shake off excess coating and place on wax paper-lined baking sheet. Refrigerate 15 minutes or until chocolate is hardened.