Pecan pie truffles are a sweet little treat to share this holiday season. Dipped in white chocolate these are sure to be a holiday favorite.
Pecan pie is a holiday tradition in a lot of homes, it was in mine growing up. When I was a kid I loved pecan pie. All that sweet and crunch of pecans…YUM! As I got older the sweet got to be a little too much for me. But I still loved the crunchy pecan top. How could I get one without the other? Then I had a See’s candy pecan pie truffle and it was all over. The pecan pie truffle was my new holiday favorite treat.
As soon as I had one of those I knew I needed to make them at home. 1. because they’re so delicious and 2. because I am too lazy to drive all the way to the See’s store.
These aren’t the creamy melty truffles you’re used to. They’re a little chewy with the melty white chocolate on the outside. You could dip these in chocolate, but the white chocolate plays into the flavors of pecan pie a little better, in my opinion.
As you know, I’m not a big fan of making Christmas cookies, I prefer to make candies. Things like caramels and truffles are right up my alley. I think they’re easier to cleanup and that people like to get something a little different than a box of cookies, since they already get lots of those for the holidays.
These pecan pie truffles are truly addicting too. They’re not too sweet, just sweet enough and are chock full of pecans. In fact, you put a big fat pecan right on top of the truffle after you dip it. So there’s even more pecan flavor bursting through these.
Add these pecan pie truffles to your holiday treats plate and watch them disappear. You may want to make a double batch.
- 2½ cups pecans, plus more pecan halves for topping
- 1 cup vanilla wafer cookies
- 1 cup light brown sugar, packed
- ¼ cup light corn syrup
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 10 ounce bags white chocolate chips
- In a food processor, add pecans and vanilla wafers and pulse until you have fine crumbs.
- Pour crumbs into large bowl and add brown sugar, corn syrup, maple syrup, vanilla and salt. Mix until thoroughly combined.
- Use a tablespoon scoop to scoop mixture and form into balls. Drop balls onto parchment paper lined baking sheet.
- Place full baking sheet into the freezer for 30 minutes.
- Pour one bag of chocolate chips into a microwave safe bowl and heat for 30 seconds on high. Remove from microwave and stir. Continue these steps until chips are melted.
- Take truffles out of freezer. Insert a toothpick into truffles and dip into chocolate. It's easier to coat truffle by using a small spatula to push chocolate over truffle.
- Remove from chocolate and place back on baking sheet. Pull the toothpick out and top with a pecan halve to cover the hole.
- Melt the remaining white chocolate as needed.
Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.