Pecan Pie Truffles
Salty, sweet, and easy to eat, these Pecan Pie Truffles transform the complicated Thanksgiving pie into bite-sized truffles that are sure to be a success!
Recipe type: Truffles
Serves: 16
  • 1 pkg pecan shortbread cookies
  • 4 oz (1/2 pkg) cream cheese, room temperature
  • Scant ¼ cup maple syrup
  • 1 pkg Vanilla CandiQuik
  • 1 tsp ground cinnamon
  • About 16 pecan halves
  1. In a large food processor, crush the pecan shortbread cookies until finely ground crumbs appear. Pour the cookie crumbs into a large bowl.
  2. Using a rubber spatula, spoon, or your hands (they are the best tool in my opinion!) combine the cookie crumbs, cream cheese and maple syrup until a soft dough has formed and no more crumbs remain along the bottom of the bowl.
  3. With a cookie dough scoop, scoop Tablespoon-sized balls of dough and place them onto a foil-lined cookie sheet, rolling the balls in your palms to even them out if needed. Repeat with remaining dough, then freeze the truffles for about 20-30 minutes or until firm.
  4. Prepare the Vanilla CandiQuik according to package directions; stir the cinnamon into the melted and smooth CandiQuik. Dip each truffle into the CandiQuik, coating it completely. Gently remove the truffle from the CandiQuik with a fork and carefully slide it off of the fork and back onto the cookie sheet. You may use a toothpick to help ease the truffle off of the fork's tines. Immediately top each truffle with a pecan halve and allow the shell to harden before serving!
Recipe by Miss CANDIQUIK at