Pecan Pie Truffles

By harvard88

Ingredients

• 2 1/2 cups pecans, toasted and finely chopped
• 1 cup graham cracker crumbs
• 1 cup brown sugar, packed
• 1/2 tsp. salt
• 2 tbsp. maple syrup
• 1/8 cup bourbon
• 1/4 cup corn syrup
• 1 tsp. vanilla
• 7 oz. dipping chocolate – white, dark or both (I like Bakers brand)

Details

Servings 24
Preparation time 45mins
Cooking time 165mins
Adapted from atlanta.styleblueprint.com

Preparation

Step 1

Instructions

In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon, corn syrup and vanilla, stirring thoroughly.

Refrigerate mixture for about 15 minutes. Line a cookie sheet with wax paper. Then remove mixture from the refrigerator and form mixture into 1 inch balls (The best way to do this is with clean hands!) Place truffles onto wax paper and place cookie sheet in the refrigerator for 30 minutes.

Once the truffles are ready to be removed, melt the dipping chocolate per instructions. (Be careful not to overheat the chocolate or it will seize up!) Using a fork, lower the truffles individually into the melted chocolate. Coat the truffle and slowly lift it from the chocolate. Scrape the bottom of the fork on the side of the bowl as you transfer the truffle to the wax paper. (This will keep the chocolate from pooling up on the wax paper.)

Garnish the truffle with a small pecan piece. Once all the truffles are dipped, transfer cookie sheet to the refrigerator and chill for at least an hour.

Allow truffles to come to room temperature and serve.

These truffles freeze very well!

Instructions