Pecan Pie Truffles (Pecan Balls)
- 1 cup pecans (lightly chopped already), plus some pecans for a topping
- 14 oz. sweetened condensed milk
- 1 1/2 tablespoons all-purpose flour
- a splash of vanilla extract
- 1 package of melting chocolate (there are different brands, grab your favorite)
- You don't have to do this but I like to lightly toast the pecans first. Just put them into a pan over a medium heat and let them toast up for a minute or two. Stay close and keep moving them around so burning doesn't happen. Once you are smelling a slight nuttiness, remove from the heat.
- Put into a blender or food processor and pulse a few times until they reach a ground up, sandy texture. It will now be 3/4 cup instead of 1 cup. This is fine. Keep the pecans in the blender for a minute and grab a saucepan.
- Over a medium heat, pour the condensed milk, flour and extract into the pan. Whisk until everything is incorporated.
- Add the ground up pecans into the milk mixture and stir. Keep cooking for about 10 minutes until it thickens a little. Sometimes for me it ends up being about 6-7 minutes if you have a hot stove.
- Pour the mixture into a greased (or you can use parchment paper) 9 x 9 baking dish. Cover with plastic wrap and put into the fridge for 20 minutes.
- Grab a cookie sheet and put silpat or parchment on top. Pull the pecan mixture from the fridge and grab a spoon or a small cookie scoop, either will do.
- Scoop the filling into little 1-2 bite balls. Scoop then use your hands to form them into balls. Line the balls up onto the cookie sheet then put into the fridge again to cool and harden.
- Melt the chocolate while the balls are cooling. Use the directions on the package.
- Once the balls are cool, dip each one into the chocolate and place back onto the sheet. Top the balls with pecans while the chocolate is wet so it sticks. Put back into the fridge to cool.
- They are ready to eat after 20 minutes to a half hour. They taste just like a slice of pecan pie dipped in chocolate!
