Pecan Sandie Truffles Recipe
Pecan Sandie cookies are transformed into a delicious truffle that is coated in white almond bark. It is the perfect combination.
Servings: 24 truffles
Ingredients
- 1 pkg. Pecan Sandies Cookies
- 4 oz. cream cheese {softened}
- 6 squares white chocolate almond bark
- 2 tbsp 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
If you don't have a food processor then you can put the cookies into a Ziploc bag and crush, using a rolling pin.
Nutrition
Serving: 1truffle | Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 22mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 0.05mg | Calcium: 20mg | Iron: 0.05mg