Pecan Pie Truffles Recipe

I myself, have many things to be thankful for. And as I grow older, things I took for granted in my younger days are cherished and appreciated so much more.
Today, I am extra thankful for each and everyone of you. It’s the 3rd anniversary of The Beach House Kitchen, and there would be no BHK without you guys. Your comments, likes, follows, and photos you have sent me of recipes you’ve made from the blog have made my job a total delight! Thank you, thank you, thank you!

So today, I’m sharing a delicious little treat that’s perfect for holiday indulging, AND for gifting friends and family this holiday season! These Pecan Pie Truffles are decadent little bites that are a holiday staple at our house. They’re so incredibly easy to make, and can be packaged up as gifts all during the season.

A delicious combination of toasted pecans (don’t skip the toasting part), graham crackers crumbs, brown sugar, maple syrup, and bourbon (watch the kiddos!) all rolled into balls and then dipped in chocolate is indulgence at its best.  Pecan pie has been one of my favorites for years, so I knew pecan pie truffles with a kick of bourbon would be a little something to be thankful for this holiday season. Enjoy!

Pecan Pie Truffles Recipe

Ingredients

•     2½ cups toasted pecans, finely chopped
•     ½ teaspoon salt
•     1 cup light brown sugar
•     1 cup graham crackers crumbs
•     1½ teaspoon vanilla
•     ⅓ cup light corn syrup
•     2 tablespoons real maple syrup
•     16 ounces of melting chocolate

Instructions

1. Place pecans on a lightly sprayed cookie sheet. Bake at 350 degrees for approximately 5 minutes. As soon as they become aromatic, remove them from the oven.
2. In a medium bowl, combine 2¼ cup (should have ¼ cup remaining for top of truffles) toasted pecans, graham cracker crumbs, brown sugar, and salt.
3. Next, add corn syrup, maple syrup and vanilla, mix thoroughly.
4. Refrigerate mixture for 15 minutes.
5. Roll mixture into 1 inch balls and place on a parchment lined cookie sheet.
6. Refrigerate for an additional 30 minutes.
7. Melt chocolate according to package instructions, Coat the truffles with chocolate and return to parchment lined cookie sheet. Sprinkle chopped pecans on top of truffle immediately. Let chocolate harden and enjoy!

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