Ingredients
- 1 package Pecan Sandies cookies (13 ounces)
- 8 ounces cream cheese softened
- 1/3 cup chopped pecans divided
- 1/3 cup powdered sugar
- 16 ounces white chocolate
Instructions
- Break the Pecan Sandies cookies into large chunks. Place the cookie pieces into the bowl of a stand mixer.
- Add the softened cream cheese, 1/4 cup chopped pecans and powdered sugar. Blend this on medium speed for 3 minutes until the cookies are completely broken down and mixed into the cream cheese.
- Roll the truffle mixture into 1-inch balls. Place the truffle balls on a cookie sheet that has been lined with wax paper.
- Freeze the truffle balls for 15-20 minutes.
- Melt the white chocolate in a double boiler or in the microwave.
- Using a fork, dip the truffle balls in the chocolate, coating them completely. Allow the chocolate to drip off and place the truffle back on the wax paper.
- While the chocolate is still wet, sprinkle the tops with the remaining chopped pecans. Allow the While the chocolate is still wet, sprinkle the tops with the remaining chopped pecans.
- Allow the chocolate to set and store the truffles in an airtight container in the refrigerator.
Nutrition
Calories: 187kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g
