Melt 2 oz white candy by heating for 30 seconds in microwave stirring and repeating until smooth.

Combine melted white chocolate, cream cheese, pumpkin and spice and mix well.

Stir in crushed graham crackers.

Put in Freezer for 30-40 minutes until firmed.

Line a baking sheet with parchment paper.

Form into mixture into 3/4 - 1" balls and place on prepared pan.

Place in freezer for at least 20 minutes.

Melt remaining white candy by heating for 30 seconds in microwave stirring and repeating until smooth.

Dip each ball into melted candy, shake off excess and return to tray.

You can either dust the tops with crushed graham cracker or drizzle with pumpkin spice chocolate (as described below).

Place in freezer for 10 minutes.

Melt pumpkin spice candy chips by heating for 30 seconds in microwave stirring and repeating until smooth.

Transfer to zippered sandwich bag and clip corner.

Drizzle a little chocolate on top of each truffle.