You guys, I’m obsessed with these Bourbon Pecan Truffles. Know when you taste something so unexpectedly amazing that you’ve taken a second and third bite before you can stop yourself? These are more like my sixth bite with no signs of stopping.
Pecans spiked with bourbon and wrapped in velvet dark chocolate are my love language. These deserve a place on your holiday cookie plates yesterday.
The nutty richness demands a tall cold glass of milk to wash each bite down. Let’s just go all the way and use chocolate graham crackers too, because we can.
Try them straight from the freezer and at room temp – I vote for the freezer, but my unofficial taste testers were split. The room temperature truffles melt in your mouth and have a little more of a bourbon bite; freezer truffles are dense and fudgy.
This recipe comes from a coworker who makes these regularly and is obviously the office hero. She’s on a whole other level and sometimes tops these with candied bacon – which is crazy wonderful, even if you’re far too blissed out to possibly consider working.
Highly recommend you try candied bacon when you’re feeling feisty, but let’s just enjoy the truffles first because they deserve it. And so do you, have another one, it’s Friday!
- 2½ cups pecans toasted
- 1 cup graham cracker crumbs
- 1 cup dark brown sugar
- ½ t. salt
- ¼ cup bourbon
- 2 T. maple syrup
- 1 t. vanilla
- 10 oz. dark chocolate
Pulse the pecans in a food processor until finely chopped.
Pour into a large bowl and combine with graham cracker crumbs, brown sugar, and salt.
Stir in bourbon, maple syrup, and vanilla.
Roll into 1” balls and place on a cookie sheet. Freeze for 2 hours.
Slowly melt chocolate in a double boiler and line a baking sheet with parchment paper.
Dip frozen balls in chocolate, coat thoroughly, and place on paper.
Let harden for 15 minutes.
I highly recommend using chocolate graham crackers!
These freeze well and are best transported while frozen - they're delicious straight from the freezer.