Pecan Pie Truffles
Pecan pie truffles are an easy treat with all the flavors of your favorite holiday pie packed in to candies. These are a perfect addition for any holiday dessert table without a lot of extra work.
The holidays are almost here!
Yes, I know it’s October, but I’m already starting to think about my Thanksgiving menu.
Specifically desserts.
Sure the main event is awesome with turkey and potatoes and stuffing.
But dessert?
Oh yeah.
That’s where it’s at.
I always have a few different options.
Pies, cakes, etc.
And this year these pecan pie truffles will definitely be on the menu!
They are rich, easy, and delicious.
And they deserve a spot on any holiday dessert spread!
Ingredients
To make these you’ll need:
- Cookies– Pecan shortbread cookies are where it’s at. Sometimes they are called Pecan Sandies.
- Cream cheese– Soften it to room temperature.
- Almond bark– A 24 ounce bar of vanilla almond bark. You can find this near the baking chocolate.
- Pecans– Go for the halved pecans for this over crushed or chopped.
How to Make
Pecan pie truffles are so easy to make!
To do it, start by crushing the pecan cookies in a food processor.
Once the cookies are crumbs, put them in a large bowl.
Beat the cream cheese together with the cookie crumbs to form a thick dough.
Use a cookie scoop to scoop and form 1.5 inch size dough balls.
Put the balls on a tray lined with parchment paper and pop the balls into the fridge for 30 minutes.
Then melt chop the almond bark and put it in a microwave safe bowl.
Melt it in 30 second increments, stirring after each one until it’s smooth.
Dip one pecan pie ball into the melted bark with two forks or a candy dipper.
Let the excess bark drip off.
Set the dipped truffle back on the parchment lined trays and press a pecan half on top.
Repeat this until you’ve done them all.
Let the balls sit for 5 to 10 minutes until the bark has set.
Serve and enjoy!
Storing
Store pecan pie truffles in an airtight container in the fridge for up to 4 days.
You can’t store them on the counter due to the cream cheese.
Tips and Tricks
- If you can’t find pecan cookies, you could sub about 10 ounces of Golden Oreos and an ounce of pecans. You’ll want to process the pecans first so they get nice and fine.
- Make sure the cream cheese is room temperature.
- If you don’t have a food processor, you can put the cookies in a zip lock bag and smash them with a rolling pin until fine crumbs form.
Other Easy Candy Recipes
Pecan pie truffles are a delicious addition to any dessert table this holiday season.
Make them and enjoy!
Looking for other easy candy recipes?
Try these:
If you’ve tried these PECAN PIE TRUFFLES or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pecan Pie Truffles
Ingredients
- 1 11.3 oz pkg pecan shortbread cookies
- 1 8 oz block cream cheese softened to room temp
- 1 24 oz bar vanilla almond bark
- 1/2 cup pecan halves
Instructions
- Line a large tray with parchment paper and set aside. Crush up the pecan cookies in a food processor and add the crumbs to a large bowl. Add the cream cheese and beat using a hand mixer until it becomes a thick formable dough.1 11.3 oz pkg pecan shortbread cookies, 1 8 oz block cream cheese
- Scoop and form into 1 1/2 inch size balls and lay them evenly on the lined tray. Place in the refrigerator for 30 minutes. Melt the almond bark in a microwaveable bowl, stirring every 30 seconds.1 24 oz bar vanilla almond bark
- Dip the balls into the melted bark using two forks. Making sure to scrape the excess bark off the bottom of the ball and forks. Set back down on the tray and place a pecan right on top. Repeat with the others.1/2 cup pecan halves
- Let the balls sit for 5-10 minutes or until the bark has completely dried on them. Serve and enjoy!
Notes
- If you can't find pecan cookies, you could sub about 10 ounces of Golden Oreos and an ounce of pecans. You'll want to process the pecans first so they get nice and fine.
- Make sure the cream cheese is room temperature.
- If you don't have a food processor, you can put the cookies in a zip lock bag and smash them with a rolling pin until fine crumbs form.
Nutrition
