1cupgraham cracker crumbs(about 9 graham crackers)
2tablespoonssalted butter
1cuplight brown sugar
6tablespoonsmolasses(or 3 tablespoons molasses and 3 tablespoons bourbon)
1teaspoonground cinnamon
1teaspoonreal vanilla extract
2poundwhite almond bark, chopped into small pieces(or white candy melts, or white chocolate chips)
½poundchocolate almond bark, chopped into small pieces(or chocolate candy melts, or chocolate chips)
optional garnishes: sprinkles, chopped nuts
Instructions
In a large bowl combine your finely ground pecans, and graham cracker crumbs.
In a medium saucepan over medium heat combine the butter, brown sugar, molasses, cinnamon, and vanilla.
Whisk until all the sugar is melted, about 5 minutes.
Remove the pan from the heat pour over the pecan and graham cracker mix.
Use a wooden spoon to help combine the mixture.
When the mixture is cool enough to handle use a 1 ½ tablespoon cookie scoop and roll into balls.
Place the balls onto a parchment lined cookie sheet.
Freeze for 2 hours.
In a microwave safe bowl add the white almond bark and microwave in 30 second intervals until melted and smooth. Repeat with the chocolate almond bark.
Working quickly dip half the truffles one at a time into the chocolate almond bark and half the truffles in the white almond bark.
Place them back on the parchment paper.
Top the chocolate ones with pecan halves and the white ones with the sprinkles.
Let the chocolate harden up for about 10 minutes
In a large heat-safe bowl combine ground pecans and graham cracker crumbs, mix well.
In a saucepan over medium heat combine the butter, brown sugar, molasses, cinnamon, and vanilla; whisk to combine.
When the butter is melted and sugar is dissolved, pour the mixture into the bowl with the pecan and graham cracker crumbs, stir to combine.
When the mixture is cool enough to handle, scoop out bite sized amounts of the filling mixture (we used a 1½ tablespoon cookie scoop) and roll into balls. Place balls on a parchment or silpat lined baking sheet. Place in the freezer for about 2 hours to set.
ALMOND BARK MELTING INSTRUCTIONS:Microwave: use a microwave safe bowl and heat almond bark in 20 second increments, stirring between heat cycles.Stovetop: melt bark over low heat, stirring constantly, remove from heat as soon as candy is melted; double boiler can be used if desired.Slow Cooker: add bark to oven safe dishes or a crock pot divider and place in slow cooker (mason jars work well for this); cover, set to low for 1 - 2 hours, stir before using. You can melt both at once using this method.
Use a fork, toothpick, or small slotted spoon to coat each ball in melted almond bark, then and place them back on the lined baking sheet. Top with sprinkles or chopped nuts. Allow to set before serving.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.