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Pecan Pie Truffles

Pecan pie truffles combine toasted pecans, graham cracker crumbs, and a buttery brown sugar filling in a smooth chocolate coating. Chill the centers until firm, then dip and refrigerate until the chocolate sets.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 1 hour 23 minutes
Total Time 1 hour 53 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 1.5 cup pecans finely chopped
  • 0.33 cup light brown sugar packed
  • 0.25 cup light corn syrup
  • 4 tbsp unsalted butter
  • 0.25 tsp fine salt
  • 1 tsp vanilla extract
  • 1 cup graham cracker crumbs
For the chocolate coating
  • 12 oz semisweet chocolate chips
  • 1 tbsp vegetable shortening

Equipment

  • 1 13x18-inch rimmed baking sheet
  • 1 2-quart saucepan
  • 1 microwave-safe bowl

Method
 

Toast and mix the truffles
  1. Heat the oven to 350°F.
  2. Line a 13x18-inch rimmed baking sheet with parchment paper.
  3. Spread the pecans on the sheet and toast for 6-8 minutes, until fragrant.
  4. Transfer the pecans to a plate to cool, and keep the baking sheet for the truffles.
  5. Combine the brown sugar, corn syrup, butter, and salt in a 2-quart saucepan over medium heat.
  6. Cook, stirring, until the butter melts and the mixture bubbles across the surface, then cook for 1 minute.
  7. Remove the pan from the heat and stir in the vanilla.
  8. Stir in the graham cracker crumbs and toasted pecans.
  9. Transfer the mixture to a bowl and chill for 30-40 minutes, until firm enough to roll.
  10. Roll the mixture into 24 balls, using about 1 tablespoon for each.
  11. Arrange the balls on the lined baking sheet and chill for 30 minutes, until firm.
Dip and set
  1. Combine the chocolate chips and shortening in a microwave-safe bowl.
  2. Microwave at 50% power in 30-second intervals, stirring between each, until smooth.
  3. Dip each chilled ball in the chocolate and let the excess drip back into the bowl.
  4. Return the truffles to the baking sheet and refrigerate for 15-20 minutes, until the coating is set.

Notes

For a neat coating, let excess chocolate drip back into the bowl before returning each truffle to the sheet. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. For a dairy-free variation, use dairy-free chocolate chips and plant-based butter.