These little bites are perfect for the holiday season! I made them for a pecan festival contest. Sadly I didn’t get to enter, because I had the wrong date, but hopefully I’ll get them entered next year.
They make great desserts, you get a bite of pie rather than having to choose which dessert you want. Perfect for any party they’ll hold their shape and not ooze on you. I store them in the fridge until needed and let them warm up to room temp during the party.
Salted Caramel Pecan Pie Truffles
(Created by Finding Inspiration in Food)
2 & 1/2 cups pecans, toasted and finely chopped, separated
1 cup vanilla wafer crumbs
1 cup light brown sugar, packed
1/2 tsp. salt
2 Tbsp. maple syrup
3/8 cup corn syrup
1 & 1/2 tsp. Vanilla
¼ cup Ghiradelli salted caramel syrup
16 oz. dipping chocolate
In a medium bowl, combine together 2 & 1/4 cup pecans, vanilla wafer crumbs, brown sugar and salt.
Add maple syrup, corn syrup, vanilla and salted caramel syrup then mix thoroughly.
Refrigerate mixture for 15 minutes.
Line a cookie sheet with wax paper.
Roll mixture into 1 inch balls and place on wax paper; let truffles refrigerate for 30 minutes.
Melt the dipping chocolate according to package directions.
Coat the truffles with chocolate and return back to wax paper.
Sprinkle some pecans on top of the truffles before the chocolate hardens.
Once chocolate hardens, serve and enjoy.
