Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat! Perfect homemade food gift for family and friends at Christmas or Thanksgiving!
I find it hard to believe Christmas is right around the corner once again! Time to start making Christmas goodies for family, friends and neighbors!
The recipe for pecan pie truffles I’m sharing with you today is one I found on Pinterest. I immediately thought of making these for Christmas to put out on a goodie tray at a Christmas party, but you know what?
These pecan pie truffles would also be yummy on a dessert table at a Thanksgiving feast! They’re delicious, and look like they took a lot more time than they really do, to make.
How To Make Pecan Pie Truffles
The truffles are actually not that hard to make! Being by placing chopped pecans on a 13×9 baking sheet (sprayed with a non-stick spray). Bake the pecans for 5 minutes, to lightly toast them.
Place the toasted pecans (reserve 1/4 cup for garnish later!), graham cracker crumbs, brown sugar and salt in a medium sized bowl.
Add the maple syrup, corn syrup and vanilla extract to bowl. Stir well to thoroughly combine all the ingredients. Refrigerate the pecan pie truffles filling for 15 minutes.
Remove the pecan filling from refrigerator. Shape mixture into balls about 1″ wide, by rolling mixture between hands.
Place each pecan ball onto a 9×13 parchment paper lined baking sheet. Place baking sheet in refrigerator. Chill the pecan pie truffles for 30 minutes.
Cooking Chocolate Topping For Pecan Pie Truffles
There are two ways to prepare melted chocolate to cover the pecan pie truffles. Either way will work to cover the truffles.
- If using purchased melting chocolate or candy melts, prepare according to package directions.
- If using chocolate chips and shortening (the method I use), melt chocolate and shortening in microwave by heating on high for 30 seconds. Stir. Heat for another 30 seconds on high. Stir until mixture becomes smooth. If necessary, heat for an additional 15 seconds, but be careful not to burn chocolate.
Dipping Pecan Pie Truffles In Chocolate
Dip each of the pecan pie truffles into the melted chocolate. I use a fork to hold the ball while I dip, and if necessary a spoon to gently pour additional chocolate over truffle. Let excess chocolate drip back into bowl.
When the truffles are fully covered with chocolate, place each truffle onto parchment paper lined baking sheet.
Note: After every 3-4 truffles are dipped, sprinkle tops with reserved pecan pieces. It is important to sprinkle them with pecans BEFORE the chocolate hardens! Repeat process until all are coated.
Let the chocolate on the truffles harden by placing them in refrigerator. Once the chocolate is firm, the pecan pie truffles are ready to serve!
Enjoy the pecan pie filling taste of these delicious truffles! If you’re feeling generous, make up a little plate of goodies for a friend or neighbor… and spread the joy of the season with others!
Hope you will consider making these little chocolate covered pecan pie truffles. I am making them to give as Christmas treats, but they would be perfect to take to a Thanksgiving meal, as well.
They are not hard at all to make, and I believe you will really enjoy them! Have a great day!
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Recipe Source: Julie, at http://glitterandgoulash.com/pecan-pie-truffles/
- 2½ cups toasted pecans , finely chopped (divided)
- 1 cup graham cracker crumbs
- 1 cup light brown sugar
- 1/2 teaspoon salt
- 2 Tablespoons real maple syrup
- ⅓ cup light corn syrup
- 1½ teaspoons vanilla
- 16 oz. melting chocolate OR 12 ounces semi-sweet choc. chips + 2 heaping Tbl. shortening
- Spread the chopped pecans on a baking sheet (sprayed with a non-stick spray), then bake for 5 minutes at 350° (to lightly toast them). When done, measure out 1/4 cup; set aside and reserve for garnish.
- Place remaining pecans, graham cracker crumbs, brown sugar and salt in a medium sized bowl. Add maple syrup, corn syrup and vanilla extract. Stir well to fully mix ingredients.Refrigerate for 15 minutes.
- Remove pecan filling from refrigerator. Shape mixture into balls about 1" wide, by rolling mixture between hands. Place each pecan ball onto a 9x13 parchment paper lined baking sheet. Place baking sheet in refrigerator and chill the pecan balls for 30 minutes.
- Once pecan balls have chilled, prepare the dipping chocolate. *NOTE: If using melting chocolate, prepare according to package directions. If using chocolate chips and shortening, melt chocolate and shortening in microwave by heating on high for 30 seconds. Stir. Heat another 30 seconds on high. Stir until mixture becomes smooth. If necessary, heat for an additional 15 seconds, but be careful not to burn chocolate.
- Dip each pecan ball into the melted chocolate (I use a fork to hold the ball while I dip, and if necessary, a spoon to gently pour additional chocolate over truffle). When they are fully covered with chocolate, place truffle onto parchment paper lined baking sheet. Note: After every 3-4 truffles are dipped, sprinkle tops with reserved pecan pieces (you want to sprinkle them with pecans BEFORE the chocolate hardens!). Repeat process until all are coated. Let chocolate harden by placing truffles in refrigerator. Once the chocolate is firm, they are ready to serve!
Here’s one more to pin on your Pinterest boards!