Preparation:

1: Make the Caramel Cream Cheese Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add the powdered sugar and mix until fully incorporated and lump-free.
3. Add the vanilla extract and thick caramel sauce, blending until smooth and combined.
4. Chill the mixture in the refrigerator for 1-2 hours, or until firm enough to roll into balls.

2: Shape the Truffles

1. Line a baking sheet with parchment paper.
2. Once chilled, use a small cookie scoop or spoon to scoop out portions of the filling and roll them into 1-inch balls with your hands.
3. Place the truffle balls onto the parchment-lined baking sheet.
4. Return the shaped balls to the refrigerator for 30 minutes to firm up.

3: Melt the Chocolate Coating

1. In a microwave-safe bowl, melt the semi-sweet or dark chocolate chips in 30-second intervals, stirring in between, until smooth.
2. Add the coconut oil (if using) for a silky, smooth consistency. Let the melted chocolate cool slightly.

4: Coat the Truffles

1. Using a fork or dipping tool, dip each truffle ball into the melted chocolate, ensuring it is completely coated.
2. Allow any excess chocolate to drip off before placing the truffle back onto the parchment paper.

5: Garnish the Truffles

1. While the chocolate is still wet, sprinkle each truffle with holiday sprinkles, flaky sea salt, or crushed nuts.
2. Let the chocolate set by chilling the truffles in the refrigerator for at least 20-30 minutes.

6: Serve and Enjoy

1. Once set, transfer the truffles to a decorative platter or package them in festive boxes for gifting.