Pecan pie truffles capture all the cozy flavors of pecan pie in a bite-sized candy. They’re quick to make and a wonderful addition to any holiday dessert table when you want something festive without a lot of fuss.
The holidays are approaching and it’s a great time to plan dessert. While the main meal gets most of the attention, desserts are the true showstoppers. Pecan pie truffles are rich, easy to prepare, and offer that classic pecan pie flavor in a convenient, shareable form.
I like to provide a variety of sweets, and these truffles are perfect for adding to pies and cakes on the dessert table. They’re indulgent, simple to make, and look lovely arranged on a platter.
Ingredients
To make these truffles you will need:
- Pecan shortbread cookies – often sold as Pecan Sandies; they provide the nutty base.
- Cream cheese – softened to room temperature so it blends smoothly.
- Vanilla almond bark – a 24-ounce bar works well for coating the truffles.
- Pecan halves – use halves to top each truffle for an attractive finish.
How to Make
These truffles are straightforward to prepare. Start by crushing the pecan shortbread cookies until they’re fine crumbs.
Transfer the crumbs to a large bowl and beat in the softened cream cheese with a hand mixer until a thick, moldable dough forms. Use a cookie scoop to portion the mixture into 1.5-inch balls.
Place the balls on a parchment-lined tray and chill in the refrigerator for about 30 minutes so they firm up. Meanwhile, chop the almond bark and melt it in a microwave-safe bowl in 30-second bursts, stirring between each interval until smooth.
Dip each chilled ball into the melted bark using two forks or a candy dipper. Allow excess coating to drip off, set the truffle back onto the parchment, and press a pecan half onto the top. Repeat until all truffles are coated.
Let the coated truffles rest 5–10 minutes until the almond bark has fully set. Then serve and enjoy.
Storing
Store the truffles in an airtight container in the refrigerator for up to four days. Because they contain cream cheese, they should not be left at room temperature for long periods.
Tips and Tricks
- If pecan shortbread cookies aren’t available, substitute about 10 ounces of Golden Oreos plus 1 ounce of finely processed pecans; process the pecans first so they blend evenly.
- Make sure the cream cheese is at room temperature for a smooth dough.
- No food processor? Place the cookies in a sealed plastic bag and crush them with a rolling pin until they form fine crumbs.
Recipe
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. Crush the pecan shortbread cookies in a food processor and add the crumbs to a large bowl. Add the softened cream cheese and beat with a hand mixer until a thick, formable dough forms.
- Scoop and shape into 1 1/2-inch balls and place them evenly on the lined tray. Refrigerate for 30 minutes. Chop the almond bark and melt it in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each chilled ball into the melted bark using two forks, scraping off excess coating. Place back on the tray and press a pecan half on top of each truffle.
- Let the truffles sit 5–10 minutes until the coating is set. Serve and enjoy.
Notes
- If you can’t find pecan cookies, substitute about 10 ounces of Golden Oreos plus 1 ounce finely processed pecans.
- Ensure the cream cheese is at room temperature for easier mixing.
- If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin until fine crumbs form.
Nutrition
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Carbohydrates: 44 g
Final Thoughts
Pecan pie truffles are an easy, crowd-pleasing candy that bring classic holiday flavors to your dessert table. Make a batch, store them chilled, and enjoy sharing these bite-sized treats with family and friends.