Thursday, November 24, 2011

Pecan Pie Truffles

Happy Thanksgiving everyone! Just when you thought you were done with pie, here I come with pie. Well I thought we'd try bite sized for pecan pie this year. They were G-O-N-E. I used whiskey and I really think it brought out some of the flavors. Though Thanksgiving is over I am sure they will still work for Christmas on your cookie tray :)
2  c pecans, toasted and chopped
1 1/2 c graham cracker crumbs
1 c dark brown sugar
1/2 tsp salt
3 tbsp maple syrup (not pancake syrup)
1 tsp vanilla
1/4 c bourbon (I used Jack Daniels)
7 oz dark chocolate
Mix everything except chocolate until combined. Using your hands squeeze mixture into walnut sized balls (they were very tricky but they do finally come together) and put them on a tray in refrigerator for about 2 hours (mine were in there about 6).
Melt your chocolate however you like, microwave, double boiler...whatever is easier for you. Lay out a tray covered in wax paper or parchment paper, start dipping. Dip each ball into melted chocolate, rolling with two forks until covered. Tap excess chocolate off. Place each dipped ball onto prepared tray. Sprinkle them quickly with graham crumbs if you like (I didn't get a chance to do that). Let them set up about 10 -15 minutes or place in refrigerator until set. Take them out about 15 minutes before serving.
Adapted from NY Times recipe

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6 comments:

Kelli said...

Wow! Those look yummy!

Erin said...

Oh my golly! YUM! Bite sized just makes this that much better!!!

Gisela said...

Sounds AMAZING!

Anonymous said...

what if you don't want to use whiskey? 1/4c vanilla would be too strong....hmmmm

Anonymous said...

what if you don't want to use whiskey? 1/4c vanilla would be too strong....hmmmm

Anonymous said...

Use any non-dairy milk instead of the whiskey.