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These easy, no-bake truffles are perfect for holidays and gift-giving. Made with Pistachios, vanilla wafers, cream cheese, golden rum and a white chocolate coating, they're really delicious. Get a printable recipe at: https://www.garlicandzest.com/pistach... Pistachio Truffles INGREDIENTS: 1 ½ cups vanilla wafers 1 cup roasted, salted pistachios 4 ounces cream cheese ⅓ cup brown sugar, packed 2 tablespoons rum, optional FOR GARNISH 10 ounces white chocolate melting wafers, I used Ghirardelli ¼ cup extra pistachios, finely chopped DIRECTIONS: Combine the vanilla wafers and pistachios in the food processor and pulse several times until they resemble sand. Add the cream cheese and rum, and pulse again, scraping down the bowl of the food processor as necessary. Add the brown sugar and pulse to combine. When the mixture is well mixed, dip a tablespoon into the mixture and place it in your hand. Press to compact the truffle so that it sticks together, then gently roll it into a ball. Transfer the truffles to a rimmed baking sheet. Continue rolling out the remaining truffles. Refrigerate for 20-30 minutes, or until firm. GARNISH THE TRUFFLES Line a baking sheet with parchment paper and set aside. Place the white chocolate wafers in a microwave-safe bowl. Microwave on 50% power for 30-second increments, stirring after each time until the wafers are melted and completely smooth. Remove the truffles from the refrigerator and place one on the end of a fork. Hold the truffle over the bowl of melted white chocolate and use a spoon to gently pour the melted chocolate over the truffle, coating it evenly. Transfer the truffle to the prepared baking sheet and use a toothpick or another fork to gently push the truffle onto the parchment paper (being careful not to mess up the candy coating). Sprinkle with chopped pistachios. Continue with the remaining truffles in the same fashion. Let the chocolate coating dry for about an hour, then transfer the truffles to an airtight storage container or gift boxes.