Rich and decadent truffles that taste just like pecan pie! They're dipped in dark chocolate and topped with toasted pecans for the ultimate treat.
Toast the pecans in the oven at 350°F/180°C for 8 minutes or on the stovetop in a large pan in one layer until fragrant. Toss the pecans often to prevent burning. Allow to cool completely. Once cooled, pulse in a food processor until chopped into very small pieces, but not finely ground. Alternatively, you can chop the pecans using a knife and cutting board.
In a medium bowl, mix together chopped pecans, cookie crumbs, dark brown sugar, maple syrup, salt, vanilla extract, milk, melted butter, and bourbon. Shape into 1-inch balls** and place on a baking sheet lined with parchment paper. Freeze until firm, about 20 minutes (freezing will make the balls easier to dip into chocolate).
Using two forks or a dipping tool, dip and coat balls with melted chocolate and place on parchment paper. I find it's easiest to put the melted chocolate into a tall and narrow glass or a glass measuring cup so you can completely coat each truffle in chocolate more easily. Sprinkle each truffle with a few pieces of chopped toasted pecans. Place in the fridge for 30 minutes or until chocolate hardens.
Keep in the refrigerator and serve chilled, so the chocolate won’t melt. Truffles will keep for a week in an airtight container.
*To make the truffles alcohol-free, substitute the bourbon with milk.
**The pecan pie filling mixture will be damp enough to pack together, but not wet. Use your hands to form into balls as evenly as possible. Don't worry if they aren't perfectly round - the chopped pecans prevent the truffles from being perfect circles.