Crushed pecans, graham crackers, molasses, brown sugar and butter come together with a pinch of cinnamon to create these luscious truffles that are so good dipped in white or milk chocolate.
1cupgraham cracker crumbs1 pack of 9 crackers crushed
2tablespoonsbutter
1cupbrown sugar
6tablespoonsmolasses
1teaspooncinnamon
1teaspoonvanilla
½poundwhite almond bark
½poundchocolate almond bark
Sprinkles and pecan halves for garnishoptional
Instructions
In a large bowl combine the finely ground pecans, and graham cracker crumbs and set aside.
Then, in a medium saucepan over medium heat combine the butter, brown sugar, molasses, cinnamon, and vanilla.
Whisk until all the sugar is melted, about 5 minutes.
Remove the pan from the heat pour over the pecan and graham cracker mix.
Use a wooden spoon to help combine the mixture.
When the mixture is cool enough to handle use a 1 ½ tablespoon cookie scoop and roll into balls.
Place the balls onto a parchment lined cookie sheet and freeze for 2 hours.
In a microwave safe bowl add the white almond bark and microwave in 30 second intervals until melted and smooth. Repeat with the chocolate almond bark.
Working quickly dip half the truffles one at a time into the chocolate almond bark and half the truffles in the white almond bark.
Place them back on the parchment paper.
Top the chocolate ones with pecan halves and the white ones with the sprinkles.
Let the chocolate harden up for about 10 minutes before serving.
Notes
Store leftovers in an airtight container for up to a week.
You can make these boozy by substituting 4 of the tablespoons of molasses for 4 tablespoons of bourbon.
You can dip these in just white almond bark or just the chocolate bark.
If your truffle mixture is too dry you can add a tablespoon of water to help it along.
If the mixture is too sticky to roll wet your hands before rolling them into balls.