Thursday, June 25, 2015

Pecan Pie Chocolate Truffles


Toasted pecans, brown sugar, caramel, AND milk chocolate! I added a swirl of dulce de leche to the center of these Pecan Pie Truffles. Nutty, gooey, salty and sweet!








Pecan Pie Chocolate Truffles
Adapted from: High Heels & Grills
Yield: 2 dozen truffles


Oat and Walnut Crust
2 1/2 cups pecans
1 cup graham cracker crumbs
1 cup light brown sugar, packed
1/2 tsp. salt
2 Tbsp. maple syrup
3/8 cup corn syrup
1 1/2 tsp. vanilla
Dulce De Leche, refrigerated jar, optional

12-16 oz. dipping chocolate {chocolate bark or Wilton cocoa candy melts}

Directions
Preheat the oven to 350º F. If your pecans are not toasted it, place them whole on a baking sheet (don't use a dark one). Lie them flat in one layer on the pan and bake for only 6-7 minutes. Do not leave the oven. The oils in the nuts heat up fast and they can burn very quickly. As soon as you smell them, take them out of the oven immediately. Allow to cool and then process in a blender until fine. Reserve 1/4 cup to sprinkle on top of the truffles at the end.

In a medium bowl, combine together the pecans, graham cracker crumbs, brown sugar and salt.
Add maple syrup, corn syrup and vanilla and mix thoroughly. Refrigerate mixture for 15 minutes.

Line a cookie sheet with wax paper. Roll mixture into 1 inch balls and place on wax paper; let truffles refrigerate for 30 minutes. Optional, add a 1/4 tsp of dulce de leche to the center before rolling into a ball.

Melt the dipping chocolate according to package directions. Coat the truffles with chocolate and return back to wax paper. Sprinkle some reserved pecans on top of the truffles before the chocolate hardens. Once chocolate hardens, serve and enjoy.

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