Equipment Needed
- A stand mixer with a paddle attachment or a large bowl and a hand mixer
- Rubber spatula
- Plastic wrap
- A small baking sheet or plate
- Parchment or wax paper
Step-by-Step Instructions
My process always starts with the coating, because once the cheese mixture is ready, you’ll want to move fast. I take my graham crackers and seal them in a zip-top bag, then roll a rolling pin over them until I have a mix of fine crumbs and some slightly larger pieces for texture. I pour these into a shallow dish and mix in the chopped nuts and that extra tablespoon of brown sugar. This little addition sweetens the coating just enough and gives it a beautiful, sandy color. I set this aside on a piece of parchment paper.
Now, for the main event. I place my gloriously soft cream cheese and butter into the bowl of my stand mixer. Using the paddle attachment on medium speed, I beat them together for a full two minutes, until they are completely homogenous, pale, and fluffy. This is crucial for the right texture. I then add both sugars and the vanilla extract. I start the mixer on low to avoid a sugar cloud, then increase to medium-high and let it rip for another two minutes. The change is audible—it goes from a thick thudding to a light, whipped sound. The mixture will look like the most luxurious frosting you’ve ever seen.
Here’s the fun part: I remove the bowl from the mixer and grab my spatula. I fold in the caramel bits by hand. I’ve tried letting the mixer do this, and it over-processes the caramels, sometimes even melting them from the friction. Folding by hand ensures those precious little chewy nuggets stay intact. Then, I lay out a large sheet of plastic wrap. I scrape the entire mixture into the center, then use the wrap to help me shape and compact it into a tight, round ball. It will feel soft, almost too soft, but don’t worry.(See the next page below to continue…)