Turtle Cookie Dough Truffles

Directions

• In a saucepan over medium heat, add the sugar for the caramel and whisk frequently until it is fully liquid and amber in color, about 4-6 minutes. Add in the butter and whisk vigorously, but be very careful not to get burned. Keep whisking until it is smooth, then slowly pour in the heavy cream. It will steam a lot, so you may want to stop every once in a while to keep from getting burned. Once added, bring it to a boil and let it boil for 1 minute. Remove from the heat and whisk in the salt. Transfer to a heat safe dish and let cool completely. Chill for 15-20 minutes before adding to the truffles. You will want the texture to be thick but spreadable.
• In a large bowl cream together butter and both sugars until light and fluffy. Stir in vanilla, salt and oat flour. Add milk and mix until you have a smooth dough. Fold in chocolate chips and pecans, Then add 1/2 cup – 2/3 cup of the caramel in dollops and gently fold the dough over it a couple times. You don’t want to fully incorporate it.
• Divide using a 1 tbsp cookie scoop and place onto a parchment or silicone mat lined baking sheet. Try to avoid getting a scoop of mostly caramel. Cover and refrigerate for at least 2 hours, or place in the freezer for about 30 minutes.
• Once ready, place melting chocolate into a microwave-safe bowl and heat in 30 second increments, stirring in between, until fully melted. Taking 1 truffle at a time, remove if from the pan and drop it into the melted chocolate. Use a fork to fully coat it, then take it out and shake it gently to remove as much excess as possible. Slide it back onto the pan (you may want to use a second fork for this), and repeat with the rest. Optionally, you can drizzle the remaining chocolate on top and add a pecan or some flaky salt.
• Chill for 15-20 minutes before storing in an air-tight container. Enjoy!