Pecan Pie Truffles

• Vegetarian

• Condiments

  • 1/4 Scant cup Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 pkg Vanilla candiquik

• Nuts & Seeds

  • 1 About 16 pecan, halves

• Snacks

  • 1 pkg Pecan shortbread cookies

• Dairy

  • 4 oz Cream cheese

Found on blog.candiquik.com

Description

Ingredients

• 1 pkg pecan shortbread cookies
• 4 oz (1/2 pkg) cream cheese, room temperature
• Scant ¼ cup maple syrup
• 1 pkg Vanilla CandiQuik
• 1 tsp ground cinnamon
• About 16 pecan halves

Directions

• In a large food processor, crush the pecan shortbread cookies until finely ground crumbs appear. Pour the cookie crumbs into a large bowl.
• Using a rubber spatula, spoon, or your hands (they are the best tool in my opinion!) combine the cookie crumbs, cream cheese and maple syrup until a soft dough has formed and no more crumbs remain along the bottom of the bowl.
• With a cookie dough scoop, scoop Tablespoon-sized balls of dough and place them onto a foil-lined cookie sheet, rolling the balls in your palms to even them out if needed. Repeat with remaining dough, then freeze the truffles for about 20-30 minutes or until firm.
• Prepare the Vanilla CandiQuik according to package directions; stir the cinnamon into the melted and smooth CandiQuik. Dip each truffle into the CandiQuik, coating it completely. Gently remove the truffle from the CandiQuik with a fork and carefully slide it off of the fork and back onto the cookie sheet. You may use a toothpick to help ease the truffle off of the forks tines. Immediately top each truffle with a pecan halve and allow the shell to harden before serving!