Pecan Pie Truffles are the perfect treat to make this fall. They go great on a Thanksgiving buffet table, as a snack in your lunch, or put them in a cute little box and give them as a hostess gift.
Regardless of the reason you are making them, I guarantee they will disappear quickly! These Pecan Pie Truffles contain all of the delicious qualities of a pecan pie, but it is in a bite size portion.
These Pecan Pie Truffles also freeze really well. Which makes them a perfect choice for the busy Thanksgiving host that likes to get as many things done ahead of time as possible.
The first thing you will want to do is toast your pecans. You can do this simply by laying them on a lightly sprayed baking sheet and bake at 350 degrees for approximately 5 minutes (for whole pecans). As soon as they become aromatic, pull them from the oven.
For this recipe, I get the pecan chips instead of the whole pecans. It saves me the step of having to chop them, not to mention they are typically cheaper than the bag of whole pecans. If you are using the pecan chips instead of the whole, decrease your bake time slightly and keep a close eye on them since they will toast faster.
Pecan Pie Truffles
Regardless of the reason you are making them, I guarantee they will disappear quickly! These Pecan Pie Truffles contain all of the delicious qualities of a pecan pie, but it is in a bite size portion.
These Pecan Pie Truffles also freeze really well. Which makes them a perfect choice for the busy Thanksgiving host that likes to get as many things done ahead of time as possible.
The first thing you will want to do is toast your pecans. You can do this simply by laying them on a lightly sprayed baking sheet and bake at 350 degrees for approximately 5 minutes (for whole pecans). As soon as they become aromatic, pull them from the oven.
For this recipe, I get the pecan chips instead of the whole pecans. It saves me the step of having to chop them, not to mention they are typically cheaper than the bag of whole pecans. If you are using the pecan chips instead of the whole, decrease your bake time slightly and keep a close eye on them since they will toast faster.
Pecan Pie Truffles
Ingredients:
- 2 & 1/2 cups pecans, toasted and finely chopped, separated
- 1/2 tsp. salt
- 1 cup light brown sugar, packed
- 1 cup graham cracker crumbs
- 1 & 1/2 tsp. vanilla
- 3/8 cup corn syrup
- 2 Tbsp. maple syrup
- 16 oz. dipping chocolate {I use Candiquik}
Directions:
- In a medium bowl, combine together 2 & 1/4 cup pecans, graham cracker crumbs, brown sugar and salt.
- Add maple syrup, corn syrup and vanilla and mix thoroughly.
- Refrigerate mixture for 15 minutes.
- Line a cookie sheet with wax paper.
- Roll mixture into 1 inch balls and place on wax paper; let truffles refrigerate for 30 minutes.
- Melt the dipping chocolate according to package directions.
- Coat the truffles with chocolate and return back to wax paper.
- Sprinkle some pecans on top of the truffles before the chocolate hardens.
- Once chocolate hardens, serve and enjoy.
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