Pecan Pie Truffles

By kayjayjohnson

Ingredients

• 2 1/2 cups pecans, toasted and finely chopped
• 1 cup graham cracker crumbs
• 1 cup dark brown sugar, packed
• 1/2 teaspoon salt
• 2 tablespoons maple syrup
• 1/4 cup bourbon
• 1 teaspoon vanilla
• 7 ounces dark chocolate

Details

Adapted from nytimes.com

Preparation

Step 1

1. In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.

2. Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.

3. In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate. Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Yield: 24 truffles.