Preheat the oven to 350 F. Line baking sheet with parchment paper.

Put chopped pecans and bake for 4- 5 minutes, until fragrant. Leave them aside, to cool.

In a medium dish, combine graham cracker crumbs and melted butter. Add light brown sugar, salt, caramel topping and cooled pecans and mix until well combined.

Put parchment paper in a baking sheet. Make balls - 1 tablespoon – 1 ball.

Place the balls on the parchment paper. Chill for about 30 min.

Melt chocolate and put it in a small deep bowl. Add oil and stir. Take the balls and coat them in the melted chocolate, using a fork.

Take the balls out with a fork and wait for a couple of seconds for the extra chocolate to drain.

You should be quick, if you want the truffles to keep their shape.

Take the balls off the fork using a smaller knife or a toothpick and place them back on the parchment paper.

Quickly sprinkle with pecans. Repeat with remaining truffles. Put them in the freezer for 10 - 15 min, until the chocolate sets.