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Pecan Pie Truffles Recipe

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4.1 from 1 review

These Pecan Pie Truffles are a decadent no-bake treat inspired by classic pecan pie flavors. Combining finely ground pecans, crunchy vanilla wafers, and a rich blend of brown sugar and corn syrup, these truffles are rolled into bite-sized balls, chilled, then dipped in creamy white and dark chocolate. Topped with pecan halves, they make an elegant and irresistible dessert perfect for parties or special occasions.

  • Total Time: 1 hour 30 minutes
  • Yield: 36 servings

Ingredients

Pecan Pie Truffle Base

  • 2 1/2 cups pecans
  • 1 cup vanilla wafer cookies
  • 3/4 cup light brown sugar (packed)
  • 1/3 cup light corn syrup
  • 1 teaspoon pure vanilla extract

Chocolate Coating and Garnish

  • 10 ounce Ghirardelli white chocolate wafers
  • 10 ounce Ghirardelli dark chocolate wafers
  • 36 pecan halves

Instructions

  1. Prepare the Nut and Cookie Mixture: In a food processor, pulse the pecans and vanilla wafers until they form fine crumbs. Transfer the mixture to a large bowl. Add the light brown sugar, light corn syrup, and vanilla extract to the bowl, then mix thoroughly with a spoon until all ingredients are fully combined into a cohesive mixture.
  2. Form Truffle Balls and Chill: Using a one-tablespoon scoop, drop portions of the mixture onto a baking sheet lined with freezer-safe parchment paper. Roll each scoop with your hands into smooth, uniform balls. Place the baking sheet in the freezer for about 30 minutes to firm up the truffles before dipping.
  3. Melt the Chocolate: While the truffles chill, melt the white chocolate wafers and dark chocolate wafers separately in microwave-safe bowls. Follow the package instructions to gently melt the chocolate without burning it, stirring occasionally until smooth.
  4. Dip Truffles in Chocolate: Working with cold truffles, use a toothpick to dip each one into either the melted white or dark chocolate, tapping off any excess chocolate against the side of the bowl. Return the dipped truffles to the parchment paper. Then carefully remove the toothpick and press a pecan half onto each truffle to cover the toothpick hole.
  5. Work in Batches and Store: For ease, dip half the truffles while keeping the other half frozen. Once the first batch is dipped, dip the remaining truffles. Store the finished truffles in an airtight container for up to 7 days. These truffles are best served chilled but are also delicious at room temperature.

Notes

  • Keep truffles cold during the dipping process to ensure the chocolate coating sets smoothly.
  • If you don’t have a food processor, you can finely chop the pecans and cookies by hand, but pulse processing yields the best texture.
  • Use good quality chocolate wafers or bars for melting to achieve a professional finish and rich flavor.
  • Store truffles in a single layer to prevent them from sticking together.
  • These truffles can be frozen for extended storage; thaw in the refrigerator before serving.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://dishiary.com/pecan-pie-truffles-recipe/