1 8 oz package cream cheese, softened
2/3 cup caramel ice cream topping
1/4 cup brown sugar
1 tsp vanilla
1 cup chopped toasted pecans
2 cups graham cracker crumbs
1. With an electric mixer cream together the cream cheese, caramel, brown sugar, and vanilla until uniform. Stir in the pecan pieces.
2. Crush graham cracker cookies into a fine crumb (I use a food processor for this) and put them into a shallow dish like a pie pan.
3. Take one tablespoon of the pecan-cream cheese mixture and drop it into the graham cracker crumbs and then roll it around until it is coated and then form it into a ball with your hands. Roll it one more time in the crumbs and then place it on a baking sheet. Repeat until the pecan-cream cheese mixture is gone. Refrigerate the balls for one hour, or until firm.