Looking for an easy, irresistible treat? These Pecan Sandies Truffles are just that. Made with only four ingredients, they’re incredibly simple to prepare and delightfully rich. I love cookies, so turning a favorite shortbread into a creamy truffle and dipping it in almond bark felt like a natural idea. Once you try them, you’ll be imagining all kinds of flavor variations—because, let’s be honest, cookies are always on my mind. Keep reading to see how these melt-in-your-mouth truffles come together.
When I was young I thought I didn’t like nuts, so I often passed on treats with pecans or almonds. How wrong I was. Over time my palate changed and I discovered I adore nuts—especially pecans in desserts. Turn a pecan shortbread cookie into a truffle and I’m thrilled. Enter: Pecan Sandies Truffles.
How to make a Pecan Sandies Truffle Filling
Begin with a package of Pecan Sandies cookies—the buttery, nutty shortbread that practically melts in your mouth. To create a filling that binds and rolls easily, you want very fine cookie crumbs. A food processor makes this quick and effortless.
Pulse the Pecan Sandies in the food processor until they become fine crumbs with tiny flecks of pecan remaining. The texture should be small and even so the filling will hold together nicely.
To bind the crumbs into a moldable filling, use softened cream cheese. Combine the crumbs and a 4-ounce block of cream cheese in a bowl. It takes a little time to blend—press the crumbs into the cream cheese with the back of a spoon or your hands until the mixture is uniform and no white streaks remain. The cream cheese will absorb the crumbs and create a soft, pliable dough.
The finished filling should be smooth, slightly tacky, and easy to shape into balls.
How to Mold Cookie Truffles
Use a small cookie scoop for consistent sizing, or measure by eye if you prefer. Line a baking sheet with parchment paper or a silicone mat. Scoop portions of the filling onto the sheet, then roll each portion between your palms to form smooth 1-inch balls. Press and compact the filling as needed before rolling so the truffles hold their shape. Return the formed balls to the lined sheet and chill in the freezer for at least 15 minutes to firm up.
While the truffles chill, melt white chocolate almond bark in a microwave-safe bowl. Start with one minute, stir, then microwave in 30-second increments, stirring between each, until the almond bark is completely smooth.
Dip each chilled truffle into the melted almond bark using a fork to let excess coating drip away. Place the coated truffle back on the lined baking sheet and top with a few chopped pecans while the coating is still wet so they stick. Let the almond bark set at room temperature or refrigerate briefly to speed the process.
One bite and it’s easy to see why these are addictive: the buttery pecan shortbread paired with the sweet, creamy almond bark (which tastes very similar to white chocolate) is a winning combination. These truffles are perfect year-round and especially lovely in the fall when pecan flavors feel seasonal. If you enjoy pecan desserts, try making these today.
Do you love desserts with pecans? Try these recipes…
- Pecan Upside Down Cake
- Pecan Shortbread Bars
- Maple Pecan Scones
- Butter Pecan & Milk Chocolate Chip Cookies
- Texas Sheet Cake Bundt Cake
Pecan Sandie Truffles Recipe
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Ingredients
- 1 pkg. Pecan Sandies Cookies
- 4 oz. cream cheese, softened
- 6 squares white chocolate almond bark
- 2 tbsp chopped pecans, topping
Instructions
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Add the package of Pecan Sandies cookies to a food processor and pulse until you have fine crumbs. Pour the crumbs into a bowl, add softened cream cheese and mix until combined. You can use the back of a spoon or your hands to press the crumbs into the cream cheese.
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Roll the mixture into twenty-four 1-inch balls (a medium cookie scoop works well), then place them on a parchment- or silicone-lined baking sheet. Freeze for at least 15 minutes to firm up.
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While the truffles chill, melt the white chocolate almond bark in a heat-safe bowl. Start with 1 minute in the microwave, stir, then continue in 30-second increments until smooth.
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Dip each chilled truffle into the melted almond bark, let excess drip off, then place back on the lined baking sheet. Sprinkle with chopped pecans before the coating sets. Let the truffles set completely, then store them in an airtight container in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.