Pecan Pie Truffles

By MarielC

Get ready for the most intense holiday goodie you’ve ever tried. These fabulous truffles, created by the VegNews food columnist Hannah Kaminsky, are outrageously flavorful and combine the best part of pecan pie (pecans, sugar and bourbon) in a thin layer of smooth chocolate. Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests!

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

Preparation time 45mins
Cooking time 180mins
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.