Believe it or not, there was once a time in my life where I disliked pecan pie.
(Yeah, it was kind of a dark time.)
For some reason, it just didn’t ring my bell the same way Dutch Apple or Banana Cream did. I figured I’d just live out the rest of my days drinking Pecan Pie Haterade because it just wasn’t my jam.
But then years later, something in me clicked. I was more mature: I had shelved my N’Sync obsession, I had recently accrued my own bank account, and I was ready to take on the world as a pecan-pie-loving adult. And lo and behold, after that second bite of pie, it was like I’d taken a bite for the first time — love at first bite, y’all. Who could hate pecan pie?!
And so, from that climactic moment on, I was destined to be a pecan pie fan and make all the pecan pie treats I could get my hands on. No other season reps pecan pie as well as fall, especially around Thanksgiving. It’s almost as expected at the Thanksgiving table as pumpkin pie is (well, at least at our table!) and it definitely has sparked some inspiration for many Americans — from pecan pie cupcakes, to pecan pie cookies, to pecan pie fudge, pecan pie isn’t just the slice anymore… which is precisely how these truffles came to be!
Truffles get a bad rap for being stuffy and complicated, but rest assured, the only “complicated” thing about this recipe is trying to resist eating all of the ingredients before the truffles are actually completed! From the cookies pre-crush, to the freshly rolled truffles, to the salty crunch of the raw pecans, it’s pretty hard to keep your hands off of the ingredients without sneaking a couple bites… you know, for inspection just in case and hey, I won’t judge you if your recipe comes up a few truffle short since uh, mine did!
So if you’re still sipping Pecan Pie Haterade, I just may convince you to join our team with these festive and fabulous truffles. And if you’re already a hardcore pecan pie fan, I’m happy that I’ll soon become your new BFF!
- 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
- In a large food processor, crush the pecan shortbread cookies until finely ground crumbs appear. Pour the cookie crumbs into a large bowl.
- 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.
- 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.
- 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!
Enjoy these tasty treats!