Pecan Pie Truffles
Prep time
Total time
As Prepared By:
Serves: approx. 30
  • 2½ cups toasted pecans, finely chopped (divided)
  • 1 cup graham cracker crumbs
  • 1 cup light brown sugar
  • ½ teaspoon salt
  • 2 Tablespoons real maple syrup
  • 1½ teaspoons vanilla
  • 16 oz. melting chocolate OR 12 ounces semi-sweet choc. chips + 2 heaping Tbl. shortening
  1. 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 ¼ cup; set aside and reserve for garnish.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
Recipe by The Grateful Girl Cooks! at