1. Beat the softened cream cheese and butter together in a large mixing bowl until completely smooth and creamy.

2. Add the light brown sugar, powdered sugar, vanilla extract, and salt, then beat again until the mixture is thick, smooth, and well combined.

3. Mix in the graham cracker crumbs and toffee bits until they are evenly distributed and the mixture is very thick but still scoopable.

4. Cover the bowl and chill the mixture in the refrigerator for about 1 hour, or until firm enough to roll, or in the freezer for 25 to 30 minutes if you need to move faster.

5. Line a baking sheet with parchment paper, then scoop the chilled mixture into small portions and roll each one between your palms to form smooth balls.

6. Place the truffle balls on the prepared baking sheet and freeze them for 20 to 30 minutes so they are very cold and firm before dipping.

7. Add the salted caramel or butterscotch candy melts and 1 1/2 tablespoons of coconut oil to a microwave safe bowl and heat in 20 to 30 second bursts, stirring between each burst, until completely melted and smooth.

8. Working with a few centers at a time, dip each chilled truffle into the melted caramel coating, turning it with a fork to cover, then lift it out and let the excess drip off before setting it back on the parchment lined baking sheet.

9. Repeat the dipping process with all of the truffles, reheating the coating briefly if it begins to thicken, then place the tray in the refrigerator to help the coating start to set.

10. Melt the semi sweet chocolate chips with the remaining 1/2 tablespoon of coconut oil in a small bowl until smooth, then drizzle the chocolate over the coated truffles using a spoon or piping bag.

11. Immediately sprinkle extra toffee bits over the tops of the truffles while the chocolate drizzle is still tacky so they adhere nicely.

12. Chill the tray again until the coatings are completely set, then transfer the truffles to an airtight container and keep refrigerated until ready to serve.