Ditch the Pecan Pie and make them into Bourbon Pecan Pie Truffles, instead!

Growing up, I was never a huge fan of pecan pie. The kid in me always preferred the extra whipped cream on top of a tiny slice of pumpkin pie. I mean, that’s the best part of pie when you’re a kid, right?!

Then a few years ago my aunt Penny introduced me to chocolate pecan pie. It’s actually on my blog – with a hideous photo because it was EIGHT years ago!! Basically, you put chocolate chips on a pie crust and top it with pecan pie filling and it creates the most delicious pecan pie ever.

Since then, I’ve been okay with the idea of pecan pie – but pretty much only if it has chocolate along with it. I mean, just look at the Double Chocolate Pecan Cheesecake Bars that I posted. If adding chocolate to pecan pie is wrong, I don’t wanna be right!

These Bourbon Pecan Pie Truffles are another fun take on the combination of chocolate and pecans. I basically took the delicious things about a pecan pie and made them into truffles. The graham crackers, sugar, and pecans, added some bourbon. Oh and then I rolled those in chocolate. YUM-O.

Bourbon Pecan Pie Truffles Are Freezer Friendly

Since I made these pretty far in advance of the holiday season, I put most of them in the freezer. This way I have them on hand to pull out whenever I need a quick dessert for guests or to bring to a Friendsgiving. I also put them on a cheese plate, which was perfect for a little something sweet!

That said, I can attest that these freeze wonderfully! The ones from the freezer are just as delicious and textured as the ones that I ate on the day I made them.

So if you’re still thinking of a dessert for Thanksgiving, or even any holiday party – these Bourbon Pecan Pie Truffles are it!

Bourbon Pecan Pie Truffles

Print Rate

Prep Time: 1 hour

Total Time: 1 hour

Ingredients

2 1/3 cups chopped pecans plus additional pecans for topping
8 graham crackers
1 cup brown sugar
1/3 cup corn syrup
2 tablespoons maple syrup
1/2 teaspoon salt
2 tablespoons bourbon or vanilla
20 ounces dark chocolate chips 2 10 ounce bags

Instructions

Preheat oven to 350 degrees.
Place pecans on baking sheet. Toast in oven for 10 minutes. Let cool slightly.
Place graham crackers in a large food processor. Pulse until they resemble fine crumbs.
Add pecans and pulse until fine crumbs.
add brown sugar, corn syrup, maple syrup, salt, and bourbon. Pulse until it comes together.
Transfer to a large bowl and mix together completely. I like to use my hands to get it completely combined.
Form into 2-tablespoon sized truffles. I used a cookie dough scoop and then pressed it together in a ball with my hands.
Place on a parchment-lined baking sheet and place in the freezer for 20-30 minutes.
Once ready to dip, place the chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute. Stir. Microwave in 20-second intervals until chocolate is completely melted.
Dip each truffle in the chocolate, then immediately sprinkle with a teaspoon of chopped pecans.
Let cool on parchment paper lined baking sheet.
Serve and enjoy!
Note: these can be also be frozen.