Description

These Pecan Pie Truffles are a decadent and bite-sized treat inspired by the classic pecan pie. Combining toasted pecans, graham cracker crumbs, and a rich buttery-sugar mixture infused with bourbon and warm spices, these truffles are dipped in silky semi-sweet chocolate and optionally sprinkled with flaky sea salt or pecan pieces. Perfect for holiday gatherings or anytime you want an indulgent, no-bake dessert that melts in your mouth.

Ingredients

Scale

Main Ingredients

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

Optional Toppings

Flaky sea salt
Pecan pieces

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Instructions

Pulse Pecans and Graham Crackers: Using a food processor, combine the pecans and graham crackers. Pulse until the mixture becomes fine and crumbly. Transfer this mixture to a large bowl and set aside.
Cook Sugar Mixture: In a medium saucepan, combine unsalted butter, dark brown sugar, salt, maple syrup, bourbon (or orange juice), cinnamon, and vanilla. Cook over medium heat, stirring frequently, until the sugar melts completely, about 5 minutes. Take care not to burn the mixture.
Cool Sugar Mixture: Remove the saucepan from heat and allow the mixture to cool for 10 minutes. This step prevents melting the pecan crumbs in the next step.
Combine Mixtures: Pour the cooled sugar mixture into the pecan and graham cracker crumbs. Using a spatula, mix thoroughly until all ingredients are evenly combined into a dough-like consistency.
Form Balls: Scoop portions of the mixture into your hands and roll into small balls, approximately 1 inch in diameter. Place them on a parchment-lined cookie sheet.
Freeze Truffles: Freeze the formed balls for 2 hours to firm them up for dipping.
Melt Chocolate: In a microwave-safe bowl, combine the coconut or vegetable oil with the semi-sweet chocolate. Heat in 30-second intervals, stirring well between each, until the chocolate is fully melted and smooth. This should take about 90 seconds depending on your microwave, but watch carefully to avoid burning.
Dip Truffles: Quickly dip each frozen truffle into the melted chocolate using a fork or dipping tool, ensuring it is fully coated. Place the dipped truffles back on the parchment-lined sheet. While the chocolate is still wet, sprinkle with flaky sea salt and/or pecan pieces if desired.
Set Chocolate: Allow the chocolate coating on the truffles to harden at room temperature for at least 10 minutes before serving.
Store: Store the finished truffles in an airtight container in the refrigerator for up to one week to maintain freshness and texture.

Notes

Cooking the bourbon with the sugar mixture burns off the alcohol but leaves the rich flavor; to retain more boozy flavor, add bourbon to the crumb mixture after cooling instead of cooking it.
You can substitute orange juice for bourbon to make a non-alcoholic version.
Use coconut oil or vegetable oil to help the melted chocolate stay smooth and glossy.
Freeze the truffles thoroughly before dipping to prevent them from melting during chocolate coating.
Store truffles refrigerated to keep the chocolate from softening and to maintain texture.

Nutrition

Serving Size: 1 truffle
Calories: 130
Sugar: 12g
Sodium: 50mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 2g
Cholesterol: 10mg