8 ounces cream cheese, soft
1/2 c butter, softened
2 T caramel ice cream topping
1 c powdered sugar
2 T brown sugar, packed
3/4 c mini chocolate chips, divided
1/4 c chopped pecans
1/4 c caramel bits
In a bowl, mix cream cheese and butter until fully blended. Add caramel sauce and sugar; beat until combined. Add 1/2 c chocolate chips.
Place mixture on wax paper and shape into a ball. Cover and refrigerate for one hour.
In a bowl, combine 1/4 c chocolate chips, pecans and caramel bits. Roll cheeseball in chocolate chip mixture. Press toppings gently into the cheeseball. Cover and refrigerate until ready to serve.
Serve with teddy grahams, vanilla wafers, etc.
