Description

These Pecan Pie Truffles are decadent bite-sized treats combining the rich flavors of pecans, maple syrup, and bourbon with a smooth chocolate coating. Perfect as a holiday dessert or special occasion snack, they feature a crunchy pecan and graham cracker center coated in melted semi-sweet chocolate, optionally topped with flaky sea salt or pecan pieces for extra texture and flavor.

Ingredients

Scale

Truffle Mixture

2 ½ cups pecans
1 cup graham cracker crumbs (about 8 graham crackers)
2 tablespoons unsalted butter
1 cup dark brown sugar, packed
½ teaspoon salt
2 tablespoons maple syrup
¼ cup bourbon or orange juice
1 teaspoon cinnamon
1 teaspoon vanilla extract

Chocolate Coating

1 tablespoon coconut or vegetable oil
8 ounces semi-sweet chocolate

Optional Toppings

Flaky sea salt
Pecan pieces

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Instructions

Process Nuts and Crackers: Using a food processor, pulse pecans and graham crackers until you achieve a fine, crumbly mixture. Transfer this mixture to a large bowl and set aside.
Prepare Sugar Mixture: In a medium saucepan, combine unsalted butter, dark brown sugar, salt, maple syrup, bourbon (or orange juice), cinnamon, and vanilla. Heat over medium heat, stirring frequently, until the sugar fully melts and the mixture is smooth, about 5 minutes. Take care not to burn it.
Cool Sugar Mixture: Remove from heat and allow to cool for 10 minutes so it thickens slightly.
Combine Mixtures: Pour the cooled sugar mixture into the bowl with the pecan and graham cracker crumbs. Stir thoroughly with a spatula until well combined into a sticky dough.
Form Truffle Balls: Scoop portions of the mixture into your hands and roll them into bite-sized balls. Place the balls on a parchment-lined cookie sheet.
Freeze: Freeze the formed truffles for 2 hours to firm up before dipping.
Melt Chocolate: In a microwave-safe bowl, combine the oil and semi-sweet chocolate. Microwave in 30-second intervals, stirring after each, until smooth and fully melted (around 90 seconds total). Avoid burning the chocolate.
Dip Truffles: Quickly dip each frozen truffle into the melted chocolate coating, then place back on the parchment-lined cookie sheet. Immediately sprinkle with flaky sea salt or pecan pieces if desired.
Set Coating: Allow the chocolate to harden at room temperature for at least 10 minutes before serving.
Storage: Store the truffles in an airtight container for up to one week to maintain freshness.

Notes

Cooking the bourbon with the sugar burns off the alcohol, leaving just the flavor. For a stronger boozy kick, add bourbon after the sugar mixture has cooled instead of cooking it together.
Use parchment paper to prevent truffles from sticking during freezing and dipping.
Adjust sweetness by reducing the brown sugar slightly if desired.
Substitute orange juice for bourbon to make a non-alcoholic version.

Nutrition

Serving Size: 1 truffle (approx. 25g)
Calories: 120
Sugar: 10g
Sodium: 35mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg