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Pecan Pie Truffles Recipe

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4.1 from 2 reviews

These Pecan Pie Truffles are decadent, bite-sized treats combining the rich flavors of pecans, vanilla wafers, and sweet brown sugar, all coated in luscious white or dark chocolate. Perfect for holidays or any special occasion, these no-bake truffles are easy to prepare and delightfully crisp and creamy.

Ingredients

Truffle Base

  • 2 1/2 cups pecans
  • 1 cup vanilla wafer cookies
  • 3/4 cup light brown sugar (packed)
  • 1/3 cup light corn syrup
  • 1 teaspoon pure vanilla extract

Chocolate Coating and Garnish

  • 10 ounces Ghirardelli white chocolate wafers
  • 10 ounces Ghirardelli dark chocolate wafers
  • 36 pecan halves (for topping)

Instructions

  1. Prepare the truffle mixture: In a food processor, pulse the pecans and vanilla wafer cookies until they form fine crumbs. Transfer the crumbs to a large mixing bowl. Add the light brown sugar, light corn syrup, and pure vanilla extract. Mix thoroughly with a spoon until all ingredients are well combined into a sticky dough.
  2. Form the truffle balls: Using a one-tablespoon scoop, drop spoonfuls of the mixture onto a baking sheet lined with freezer-safe parchment paper. Roll each scoop gently between your hands to create smooth, round balls. Once all balls are formed, place the baking sheet in the freezer for about 30 minutes to firm up.
  3. Melt the chocolates: While the truffles chill, melt the white chocolate wafers in one bowl and the dark chocolate wafers in another, following the melting instructions on each package. Typically, this involves microwaving in short bursts or using a double boiler until smooth.
  4. Dip the truffles: Using a toothpick, pick up a cold truffle and dip it into either the melted white or dark chocolate. Gently tap the toothpick against the bowl's side to remove excess chocolate. Place the dipped truffle back onto the parchment paper. Carefully remove the toothpick and immediately top the truffle with a pecan half to cover the hole. Repeat this process until all truffles are coated and garnished.
  5. Finish and store: Work in batches to keep truffles cold; dip half first while the other half remains frozen, then switch. Once all are coated, store the truffles in an airtight container. They keep well for up to 7 days and can be enjoyed cold or at room temperature, with a preference for cold serving to maintain firmness.

Notes

  • Keep the truffles very cold before dipping to ensure the chocolate coating sets smoothly.
  • Use a freezer-safe baking sheet for easier handling and storage.
  • You can mix and match chocolate coatings for visual appeal or flavor variety.
  • Store truffles in an airtight container to maintain freshness for up to one week.
  • For easier dipping, work in batches and keep the truffles frozen until just before dipping.

Find it online: https://cookedbygrace.com/pecan-pie-truffles-recipe/