Chocolate Bourbon Pecan Pie Truffles

• Time: Approx. 2 1/2 hours (total)
• Difficulty: Easy
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Ingredients

• 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)

Directions

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.)

Original recipe from D. Shiplett

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