These decadent little Pecan Pie Truffles are the perfect little bites for holiday indulging AND for gifting friends and family!
Thanksgiving. T-minus 3 days away. Christmas. 35 days away. The holiday hustle and bustle is ON!
At this point most people have planned out their Thanksgiving meal, and a few over achievers may even have a few gifts bought and wrapped for under the tree.
With all the craziness that this year has brought, good and not so good, most important of all….’tis the season to be thankful.
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!
Thank you for following The Beach House Kitchen friends. I hope you and your family have a Blessed and Happy Thanksgiving!
Love, Mary Ann XO
- 2 1/2 cups pecan halves
- 1 cup graham cracker crumbs
- 1 cup dark brown sugar, firmly packed
- 1/2 tsp. salt
- 2 Tbsp. maple syrup
- 3 Tbsp. bourbon
- 1 tsp. vanilla
- 7 ounces good dark chocolate, chopped (do not use chocolate chips)
- extra finely chopped pecans for sprinkling
- To toast pecans: Preheat oven to 350 degrees. Spread on large baking sheet and place in oven for 6-7 minutes or until fragrant. Remove from oven and let cool, then finely chop.
- In a medium bowl, combine pecans, graham cracker crumbs, brown sugar and salt. Add the maple syrup, bourbon and vanilla. Stir until well combined.
- Form the mixture into balls the size of walnuts. Place on a cookie sheet and put in freezer for 2 hours.
- Place chocolate in a microwave safe bowl. Microwave in 20 second intervals until melted and smooth. Line a baking sheet with parchment. Dip frozen balls into melted chocolate using a dipping tool or a fork. Tap the the dipping tool or fork on the side of the bowl to let the excess chocolate drip off. Place on prepared sheet. Sprinkle each truffle with some extra finely chopped pecans. Put in refrigerator to set for 30 minutes.
- Can be stored in an airtight container at room temperature or in the refrigerator for up to one week.
Recipe adapted from The New York Times Cooking