In medium bowl, combine brownie mix with melted butter.
Once mixture has slightly cooled, add morsels. Mix to combine. (You may need to use you’re your hands; mixture is thick.)
Use Small Scoop to roll mixture into balls.
If desired, place a small amount of melted chocolate into bottom of wells of Herb Freezing Tray. Top chocolate with a small dollop of caramel topping.
Place truffles into wells. Add a pinch of salt to the top. Place in freezer or refrigerator to set.
Calories 130, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 20 g, Fiber 0 g, Protein 1 g
You may use canned pumpkin (not pumpkin purée) in place of the butter.
Use about ¼ cup (50 mL) canned pumpkin when using ½ pkg of fudge brownie mix or ½ cup (125 mL) canned pumpkin for a full pkg of brownie mix. You may need to add a little bit more pumpkin. (The mixture will be very thick and dense.)
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