Description
These Pecan Pie Truffles combine finely chopped pecans, brown sugar, graham cracker crumbs, butter, and maple syrup in a soft, fudgy filling coated with smooth semi-sweet chocolate. This easy no-bake holiday dessert is perfect for Christmas parties, dessert trays, and homemade edible gifts.
Ingredients
1 cup (110 g) finely chopped pecans
1 cup (100 g) graham cracker crumbs
1/2 cup (100 g) packed brown sugar
1/4 cup (56 g) unsalted butter, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 cups (340 g) semi-sweet chocolate chips
1 tablespoon coconut oil or shortening (optional)
Optional toppings: chopped pecans, melted white chocolate, or flaky sea salt
Instructions
1. Finely chop the pecans. For extra flavor, toast them in a dry skillet over medium-low heat for 3–5 minutes, then let them cool completely.
2. In a large mixing bowl, combine the chopped pecans, graham cracker crumbs, brown sugar, cinnamon, and salt.
3. Add the melted butter, maple syrup, and vanilla extract. Mix until a thick, slightly sticky mixture forms. Add a little extra maple syrup if the mixture is too dry, or more graham cracker crumbs if it is too soft.
4. Scoop about 1 tablespoon of the mixture at a time and roll into small balls. Place them on a parchment-lined baking sheet.
5. Refrigerate the truffle centers for 30–45 minutes, or until firm.
6. Combine the chocolate chips and optional coconut oil in a microwave-safe bowl. Microwave in 20–30-second intervals, stirring between each, until smooth.
7. Dip each chilled truffle into the melted chocolate using a fork. Allow excess chocolate to drip off, then place the coated truffles back on the parchment-lined baking sheet.
8. Immediately sprinkle with chopped pecans or flaky sea salt if desired. Add a white chocolate drizzle once the chocolate coating has set.
9. Refrigerate for another 20–30 minutes, or until the chocolate is completely firm. Serve chilled or slightly softened at room temperature.
Notes
Storage: Keep Pecan Pie Truffles in an airtight container in the refrigerator for up to 1 week.
Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
Yield: Approximately 20–24 truffles, depending on size.
Tip: Keep the truffle centers chilled while dipping to make coating easier.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: American