These truffles are for those who love pecan pie but always ask for “just a sliver” at the holiday table. Dark chocolate enrobes a rich and gooey pecan filling for a bite-sized take on the classic pie that will have even the most modest dessert lover reaching for another. Here’s everything you need to know.
The pecans:
Toasting nuts has never been more important. A well-toasted pecan contains a rich, almost buttery quality that a raw pecan just doesn’t have, and in this no-bake truffle, it really adds to the overall impression of a “baked” pecan pie filling. I prefer to toast mine in the oven at 350° until they’re a rich golden brown; this takes 8 to 10 minutes. To determine whether they’re done, I usually cut or bite into one; if the center is turning golden brown and tastes toasty, they’re good to go!
The filling:
To achieve the rich caramel notes of a typical pecan pie filling, dark brown sugar is key. I also chose to include a few tablespoons of maple syrup to give the sweetness a little more nuanced flavor as well as help bind the filling together. I tested this recipe with regular honey graham crackers, but you could use cinnamon if you don’t mind a little spice!
Make ahead & storage:
These truffles are a perfect make-ahead treat. To prevent the chocolate exterior from melting, I recommend storing them in the refrigerator in an airtight container; they should stay good for up to 1 week. You can also freeze them for up to 1 month.
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