Pecan Pie Truffles are an ideal fall treat—perfect for a Thanksgiving buffet, a lunchbox snack, or a thoughtful hostess gift. These bite-sized truffles capture the rich, nutty flavor of pecan pie in a convenient, portable form that disappears fast.
They also freeze well, making them an excellent choice for busy hosts who like to prepare ahead. Make them a few days in advance and keep them chilled until serving.
Ingredients for these truffles include toasted pecans, light corn syrup, graham cracker crumbs, brown sugar, salt, maple syrup, vanilla, and melting chocolate.
Begin by toasting the pecans. Spread them on a lightly sprayed baking sheet and bake at 350°F for about 5 minutes for whole pecans; remove as soon as they become aromatic. If you use pecan chips, reduce the time slightly and watch closely, as they toast faster. Reserve 1/4 cup of the toasted pecans to sprinkle on top of the finished truffles.
In a medium bowl, combine the toasted pecans (keeping 1/4 cup aside), graham cracker crumbs, brown sugar, and salt. Mix until evenly distributed.
Add the corn syrup, maple syrup, and vanilla to the dry mixture and mix thoroughly. Refrigerate the mixture for 15 minutes to firm up.
Line a cookie sheet with wax or parchment paper. Using a small cookie scoop or your hands, roll the chilled mixture into 1-inch balls so they are uniform in size. Place the balls on the prepared sheet.
Return the rolled truffles to the refrigerator for about 30 minutes to firm up further.
Melt the dipping chocolate according to package directions. Dip each chilled truffle into the melted chocolate, allow excess to drip off, and place back on the parchment-lined sheet. Immediately sprinkle the reserved pecan pieces on top while the chocolate is still wet so they adhere.
Once the chocolate has set, the truffles are ready to enjoy—rich, buttery, and perfectly bite-sized.
Extra Tip: These truffles freeze well. Store them in an airtight container for up to two weeks. To thaw, move them to the refrigerator overnight to avoid condensation on the chocolate. If you plan to place the truffles in paper candy wrappers, wait until after they have fully thawed to prevent dampening the paper.
- 2 1/2 cups toasted pecans, finely chopped
- 1 cup graham cracker crumbs
- 1 cup light brown sugar
- 1/2 teaspoon salt
- 2 tablespoons real maple syrup
- 1/3 cup light corn syrup
- 1 1/2 teaspoon vanilla
- 16 ounces melting chocolate
- Place pecans on a lightly sprayed cookie sheet and bake at 350°F for about 5 minutes, or until fragrant. Remove immediately.
- In a medium bowl, combine 2 1/4 cups toasted pecans (reserve 1/4 cup), graham cracker crumbs, brown sugar, and salt.
- Stir in the corn syrup, maple syrup, and vanilla until fully combined.
- Chill the mixture in the refrigerator for 15 minutes.
- Roll the chilled mixture into 1-inch balls and arrange them on a parchment-lined baking sheet.
- Refrigerate the rolled truffles an additional 30 minutes.
- Melt the chocolate following package instructions. Dip each truffle in the melted chocolate, place back on the parchment, and immediately sprinkle with the reserved chopped pecans. Let the chocolate set, then enjoy.