In a medium mixing bowl, combine vanilla wafer crumbs, coconut, pecans, sugar, peanut butter, vanilla, and butter. Mix well, combining with hands if necessary. Hand roll the mixture into 20 balls. They will be about 1 1/2 inches in diameter.
In a microwavable bowl, melt the chocolate wafers and Crisco in 30-second intervals, stirring after each interval. This may take up to 3 minutes. Add a few drops of food coloring and stir until the chocolate is the desired orange color.
Place the peanut butter balls in the chocolate and roll with a spoon to coat. Place balls on waxed paper or parchment paper to cool.
Place the candy carrots on top of each truffle before the chocolate dries, or after by heating a little chocolate and using the melted chocolate to glue on the candy.
This recipe is best mixed by hand rather than in a food processor to keep from over chopping the nuts and coconut.
To make smaller truffles, roll mixture into 40 balls. You might need to melt more chocolate wafers to have enough chocolate to coat all the balls.
Keep truffles tightly covered in the refrigerator to keep fresh.