These are my new favorite truffles! Of course my very favorite pie is Pecan Pie, so these are just little Pecan Pie bites taken to the next level with a little bit of that Elf cookie magic! One of my coworkers said it tastes like Butter Pecan Ice Cream that doesn’t melt! They’re a perfect sweet little bite to satisfy that after dinner craving and they also make a pretty little gift if you’d like to box them for the holidays and gift them to guests, friends or holiday hostesses.
Grab a little package of those magical Sandies…
Process the entire package until the crumbs are fine…
Add the cream cheese and the maple syrup…
Process until all gooey and combined…
Place the dough in a covered container and place in the refrigerator up to an hour or overnight so that the soft dough can be firm enough to dip into the white chocolate…
I used my small cookie scoop to make the balls relatively the same size and then gently rolled them into the round shape…I place them back into the refrigerator to firm up again while I get the chocolate ready…
It’s important to melt the chocolate at 30 second intervals, stirring each time so that it doesn’t seize up or burn…you can also melt it over a double boiler and keep it smooth and warm…I’ve also used my Instant Pot as a double boiler by setting a bowl over the water that I heated on the saute’ setting…
Dip each each truffle in the white chocolate and tap the fork on the edge of the bowl to get as much of the extra chocolate off each one…
Before it dries, sprinkle with the chopped pecans…When they completely dry, take a sharp knife and trim the extra chocolate from around each truffle so that they look extra perfect…
Look at these little bites of happiness!!
I boxed some as gifts and they were a hit!
Pecan Pie Truffles Recipe
- 1 pkg Keebler Sandies Cookies
- 4 oz cream cheese
- 1/4 cup pure maple syrup
- 8 oz Ghirardelli White Chocolate
- 1/2 tsp cinnamon
- 1/2 cup chopped pecans
Blend the entire package of Sandies Cookies in your food processor until you have fine crumbs.
Add the 4 oz cream cheese and the maple syrup and blend again until all combined.
Scoop the truffle dough out of the processor and put it in a covered glad-ware bowl. Refrigerate for at least one hour or overnight to allow the dough to firm up.
When dough is firm, use a small scoop to make truffle balls the same size. You may have to roll a bit with your hands to get them to the desired round shape.
I usually place them in the freezer on a parchment lined tray at this point to keep firm while making the chocolate dipping sauce.
Pour the white chocolate into a small microwave safe bowl and heat in 30 second increments, stirring after each interval until the white chocolate is completely melted and smooth.
Add the cinnamon and stir until incorporated.
Remove the truffles from the freezer. Dip each one in the white chocolate completely, turning with a fork and tap above the bowl to allow the extra chocolate to fall off.
Place each dipped truffle on the parchment paper and top with chopped pecans.
Truffles will harden on their own if the temperature cooperates or you can place them back in the refrigerator.
Keep refrigerated until ready to serve. I trim the extra chocolate from around the bottom of each truffle, place on a pretty serving plate or box to give as gifts!