Bourbon Chocolate Pecan Truffles

Bourbon Chocolate Pecan Truffles

I don’t usually do recipes on here. But hey, it’s just another type of creative outlet, right? Plus, this one is just too tasty not to share! 

Thanksgiving desserts seem to be split into two very distinct camps:

1. Pumpkin pie

2. Pecan pie

Or, if you’re like me, there’s totally a third option:


I like pie. Pie is yummy. And pecan pie can only be made better by adding CHOCOLATE and BOOZE! Last year, I found such a recipe on Pinterest (ahh, lovely Pinterest) and decided to make it for Thanksgiving: Mini Bourbon Chocolate Pecan Pies via Freutcake.

They. Were. Delicious.


The gluten free pie shell I used felt too heavy for the recipe (I avoid gluten like the plague. Autoimmune disorders for the win!!!) However, the filling was absolute perfection, so I tried to think of another way I could make these that would A) NOT cause me all kinds of issues and B) still be very tasty.

Thus, Chocolate Bourbon Pecan Pie Truffles were born! Let’s just say that my dear father couldn’t stop sneaking a truffle (or three!) here and there all through Thanksgiving until they were gone. 🙂

Chocolate Bourbon Pecan Pie Truffles

  • Difficulty: Easy
  • Print
chocolatepecanpietruffles2 - Bourbon Chocolate Pecan Truffles


  • 1 cup light corn syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 2+ tablespoons Bourbon
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips
  • 1-1/2 cups (6 ounces) pecans, chopped small
  • 1-2 bags semi-sweet chocolate chips (can sub out dark or white chocolate, as well)


  1. Preheat oven to 350°F.
  2. In a large bowl mix corn syrup, eggs, sugar, butter, salt, bourbon and vanilla using a wooden spoon. Stir in pecans and chocolate chips.
  3. Pour filling into a lightly greased 8 x 8 baking pan.
  4. Bake on center rack of oven for 40-45 minutes. Filling is done when center surface springs back when lightly tapped. Allow filling to cool for 5 minutes.
  5. Drop filling in spoonfuls onto a large cookie sheet lined with parchment paper (I use one of those small cookie scoops – it helps to get it in a truffle-like shape).
  6. Once all the filling has been transferred, place the cookie sheet in the freezer for approximately 1 hour.
  7. Once the truffles are ready, melt the bag of chocolate chips.
  8. Dip each truffle into the melted chocolate. Cover completely.
  9. Transfer the truffles back to the cookie sheet lined with parchment.
  10. Allow the truffles to harden. (You can speed up the process by placing them in the refrigerator or freezer.)

(View the original recipe here.)

I hope you enjoy them – and definitely let me know what you think!

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