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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.

Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 24 truffles


  • 1 pkg. Pecan Sandie Cookies
  • 4 oz. cream cheese {softened}
  • 6 squares white chocolate almond bark
  • 2 tbsp chopped pecans {topping}


  1. Add package of Pecan Sandie 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}. 

  2. 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.

  3. 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}.

  4. 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.

Recipe 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.