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Pecan Pie Truffles
Prep Time
1 hr
Cook Time
2 hrs 30 mins
Total Time
3 hrs 30 mins
Servings: 24 truffles
Author: MaryAnn Dwyer
  • 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
  1. 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.
  2. In a medium bowl, combine pecans, graham cracker crumbs, brown sugar and salt. Add the maple syrup, bourbon and vanilla. Stir until well combined.
  3. Form the mixture into balls the size of walnuts. Place on a cookie sheet and put in freezer for 2 hours.
  4. 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.
  5. Can be stored in an airtight container at room temperature or in the refrigerator for up to one week.