Yum!

For lack of a better name, I'm calling these Tella Truffles. I thought about calling them "Hawkeyes" because the recipe was inspired by a recipe for "Buckeyes," but who wants to eat a hawk's eye? Not appetizing. So Tella Truffles it is.

And I know you want to learn how to make them! So here you go. Tell a friend about 'em. Or don't. You may just want them all to yourself.

Tella Truffles
1/4 cup (2 oz) cream cheese, softened
1 1/2 cups Nutella
1 cup graham cracker crumbs
pinch of salt
2 2/3 cups powdered sugar
16 Tbsp (2 sticks) butter, divided, melted and cooled
1/2 bag of pretzels, crumbled

1. Combine cream cheese, Nutella, graham cracker crumbs, salt, powdered sugar and 12 tablespoons of butter together in a large mixing bowl. Stir until well combined.

2. Using whatever device you have on-hand (e.g. portioned scoops, two spoons, your fingers), form the dough into 1" balls and place on cookie sheet lined with parchment or wax paper.

3. Once all of the dough has been "balled," place the cookie sheet into the fridge or freezer until the balls have hardened. If you place them in the freezer, be sure to remove them after 20 minutes so that they don't freeze all the way through.

4. Roll a hardened truffle first in the melted butter and then in the crumbled pretzels. The extra butter is optional, but I find that it helps the pretzels adhere. And the pretzels should be crumbled small enough to adhere to the truffle, but not so small that it's all powder.

They really are delicious and would make a great addition to any cookie platter. Enjoy!