Pecan Pie Truffles
Impress your family and friends with these rich, decadent, bite-size pecan pie candies!
Servings: 36 candies
- 2 1/2 c. pecan halves
- 1 c. mini vanilla wafer cookies
- 3/4 c. light brown sugar packed
- 1/3 c. light corn syrup
- 1 tsp. vanilla extract
- 10 oz. Ghirardelli white chocolate wafers
- 10 oz. Ghirardelli dark chocolate wafers
- 40 pecan halves
- Line a rimmed baking sheet with parchment paper; set aside.
- In a food processor fitted with a chopping blade, pulse pecans and cookies into fine crumbs. Pour crumbs into a large bowl. Add brown sugar, corn syrup, and vanilla extract. Mix with a spoon until fully combined.
- Drop one tablespoonful scoops of filling onto the prepared baking sheet. Once all scoops have been formed, roll each scoop into a ball with your hands (the mixture will be crumbly, use the heat from your hands to bring the truffle together). Place truffles back on the baking sheet and place in the freezer for about 30 minutes.
- When ready to dip in chocolate, melt white chocolate and dark chocolate wafers in separate bowls according to package directions.
- Use toothpicks to dip cold truffles into either white or dark chocolate. Tap on side of bowl to remove excess. Place back on parchment paper, remove toothpick and top with a pecan halve (to cover the toothpick hole). Repeat until all truffles are dipped.
- Once truffles have set, store candy in the refrigerator in an airtight container for up to 10 days. Serve cold or room temperature.
- Cook’s Note: Work in batches. It is easier if the truffles are cold when dipping in chocolate. Dip half of the truffles while the other half is still in the freezer.