Pecan Pie Truffles
All the cozy, nutty sweetness of pecan pie in one easy, no-bake bite. These Pecan Pie Truffles are creamy, crunchy, and perfect for sharing during the holidays—or anytime you want a little indulgence.
Equipment
- Mixing Bowl
- Food Processor
- Microwave-safe bowl
- Tray lined with parchment paper
- Spoon or Cookie Scoop
Ingredients
Base
- 1.5 cups graham cracker crumbs finely ground
- 4 tbsp salted butter melted
- 0.25 cup light brown sugar packed
- 2 tbsp heavy cream
- 2 tbsp maple syrup pure
- 1 tsp vanilla extract
- 0.25 tsp salt
- 1 cup pecans chopped and toasted
Chocolate Coating
- 1.5 cups semi-sweet chocolate chips or candy melts
- 1 tbsp vegetable oil
- extra chopped pecans for garnish
Instructions
- Line a tray with parchment paper and set aside.
- Pulse graham crackers in a food processor until finely ground. Set aside.
- In a large bowl, mix melted butter, brown sugar, heavy cream, maple syrup, vanilla, and salt until smooth.
- Stir in graham crumbs and pecans. Mixture will be thick and sticky.
- Roll into balls using a cookie scoop or spoon. Place on prepared tray and freeze for at least 45 minutes.
- Melt chocolate and vegetable oil in a microwave-safe bowl in 15–20 second bursts at 50%, stirring in between.
- Dip each frozen truffle into melted chocolate, coating completely. Place back on tray and sprinkle with chopped pecans before chocolate sets.
- Chill truffles for another hour or until chocolate is firm. Serve slightly chilled or at room temperature.
Notes
To toast pecans, bake at 350°F for 6–8 minutes until fragrant. Let cool completely before using.