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These pecan truffles made with Pecan Sandies cookies are just about the easiest treat you’ll ever make. With just 4 ingredients, you won’t believe how simple they are, and the combination of pecan shortbread and white almond bark is pretty darn magical.
If you love pecans in a dessert, you are going to flip for these delicious truffles!
Growing up, I didn’t think I liked nuts of any kind. If something had almond or pecan in it, I automatically turned it down. What was I thinking?
Now that I am older and my palate has changed slightly, I am in love with almost every kind of nut. Pecans are one of my favorites, especially when they are added to a dessert!
Table of Contents
Why This Recipe Works
Pecan Sandies are the star here. That shortbread, melt-in-your-mouth, nutty cookie has a flavor that translates perfectly into a truffle filling, giving you all that deliciousness in every single bite.
Cream cheese is what holds everything together. It binds the cookie crumbs into a smooth, scoopable filling and adds just a hint of richness without overpowering the pecan flavor.
The white almond bark coating is perfect finish for this pecan truffles recipe, and you only need 6 squares to coat the whole batch!
Want other truffle flavors? Try my Easy Chocolate Chip Cookie Truffles and my 3-Ingredient Golden Oreo Truffles next!
Ingredients Needed
- Pecan Sandies Cookies – The base of the truffle filling. One full package gets processed into fine crumbs, which gives the filling its flavor and structure.
- Cream Cheese – This is what holds everything together. Make sure it’s softened so it incorporates easily into the cookie crumbs.
- White Chocolate Almond Bark – Six squares is all you need to coat the full batch, and it tastes almost exactly like white chocolate!
See recipe card for full information on ingredients and quantities.
How to Make Pecan Truffles
- Start by adding the package of Pecan Sandies cookies to a food processor and pulse until you have fine crumbs. You can still see flecks of pecans but the shortbread gets broken down into very small crumbs.
- Pour the crumbs into a bowl and add the softened cream cheese.
- Use the back of a spoon to press the cookie crumbs into the cream cheese until you can no longer see the white of the cream cheese. It takes a minute because they don’t stir together super easily, but the cream cheese will actually absorb the crumbs and come together into an awesome mixture.
- Line a baking sheet with parchment paper or a silicone mat. Using a small cookie scoop, portion the filling into mounds onto the prepared baking sheet.
- Roll each mound between your palms into a compact ball. Place the balls back onto the baking sheet and freeze for at least 15 minutes.
- While the truffles are in the freezer, add 6 squares of white almond bark to a microwave-safe bowl. Microwave for 1 minute and stir, then continue in 30-second increments, stirring between each, until the bark is completely melted and smooth.
- Remove the truffles from the freezer and dip each one into the melted almond bark using a fork. Once each truffle is fully coated, tap off any extra bark and place it back onto the lined baking sheet.
- Top each pecan truffle with a few chopped pecans before the bark sets and allow to sit at room temperature until fully set.
Pro Tips
- Squeeze the truffle filling. Sometimes it helps to squeeze the dough into a more compact shape before rolling it into a ball.
- Use a fork when dipping. A fork lets the excess almond bark drip off easily, so you get a clean, even coat on every truffle.
- Work quickly when dipping. The truffles warm up fast after coming out of the freezer, so if they start to soften, pop them back in for a few minutes before continuing.
- Add the pecan topping right away. The chopped pecans need to go on before the almond bark sets, so have them ready to go before you start dipping.
Storage Instructions
Store pecan truffles in an airtight container in the refrigerator for up to 5 days.
Recipe FAQs
Pecan Sandies are really what make these pecan truffles taste the way they do, but other shortbread-style cookies would be delicious!
Almond bark is the easiest option because it melts smoothly and sets up cleanly without any tempering. You could also use white chocolate candy melts if that’s what you have.
Yes! You can make and refrigerate the filling a day in advance, then roll, dip, and top right before you need them.
Do you love desserts with pecans? Try these recipes…
Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Pecan Truffles Recipe
Ingredients
- 1 package Pecan Sandies Cookies
- 4 ounces cream cheese , {softened}
- 6 squares white chocolate almond bark
- 2 Tablespoons chopped pecans , {topping}
Instructions
- Add package of Pecan Sandies cookies to the food processor and pulse until you have fine crumbs. Pour crumbs into a bowl, add cream cheese and mix together {I used the back of a spoon but you could use your hands}.
- Roll mixture into 24 1" balls {I used a medium cookie scoop and then rolled them in my hands} and place onto a parchment or wax paper lined cookie sheet. Freeze for at least 15 minutes.
- While the truffles are in the freezer, place the white chocolate almond bark into a heat safe bowl and microwave until melted {I started with 1 minute, stirred and then did 30 second increments}.
- Remove the truffles from the freezer and dip into melted almond bark. Garnish with a few chopped pecans before the bark sets up. Let truffles set completely and enjoy!! Store in an air tight container in refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these, and due to medical issues I only had one hand to work with in making them.
I hope that you love them! Happy October. 🙂