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Pecan Pie Truffles

Looking for something different to serve this holiday season? How about some Pecan Pie Truffles!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 36 truffles
Calories: 176 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 ½ cups pecans
  • 1 cup vanilla wafer cookies
  • ¾ cup light brown sugar packed
  • ⅓ cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 10 ounce Ghirardelli white chocolate wafers
  • 10 ounce Ghiaradelli dark chocolate wafers
  • 40 pecan halves

Instructions

    Cup of Yum
  1. In a food processor, pulse pecans and cookies until fine crumbs. Pour into a large bowl. Add brown sugar, corn syrup and vanilla extract. Mix with a spoon until fully combined.
  2. Using a one tablespoon scoop, drop scoops onto a parchment paper lined baking sheet (that is freezer safe). Once all scoops have been formed, roll each scoop into a nice smooth ball with your hands. Transfer baking sheet to freezer for about 30 minutes.
  3. When ready, melt white chocolate and dark chocolate wafers in separate bowls according to package directions.
  4. Using a toothpick, dip cold truffle into either vanilla or chocolate. Tap on side of bowl to remove excess. Place back on parchment paper, remove toothpick and top with a pecan halve (to cover the toothpick hole). Repeat until all truffles are dipped.
  5. I like to work in two stages. It's easier if the truffles remain very cold. So I do half of them while the other half is still in the freezer. Then I work on the second half.Store truffles in an air tight container for up to 10 days. I like them best served cold, but room temperature is delicious too!

Notes

  • Crumbly: When making the truffles, the mixture will be crumbly. Use the heat from your hands to bring the truffle together by rolling it between your hands (will get sticky).
  • Make ahead: You can keep the truffle centers frozen for a couple of days before dipping in the chocolate. If you're making the centers ahead of time, transfer them to a container once set to avoid a "freezer burn" taste.
  • Work in batches: The chocolate sets up much quicker if the truffle centers are still ice cold from the freezer. I like to work in two batches. Dip half the truffles in the chocolate coating while the other half stays in the freezer. Then repeat with the second batch.
  • Toast the Pecans: for best flavor, use our guide on how to toast pecans, prior to assembling!
  • Storing: You can store these either in the fridge to enjoy cold OR at room temperature, tightly covered. I love them best cold! Enjoy within a week for best flavor and texture.
  • See blog post for more tips and tricks.

Nutrition Information

Serving 1truffle Calories 176kcal (9%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g Cholesterol 1mg (0%) Sodium 64mg (3%) Fiber 2g (8%) Sugar 14g (28%)

Nutrition Facts

Serving: 36truffles

Amount Per Serving

Calories 176

% Daily Value*

Serving 1truffle
Calories 176kcal 9%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 7g 41%
Cholesterol 1mg 0%
Sodium 64mg 3%
Fiber 2g 8%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.