Ingredients
Makes 30 truffles
The Heart of the Truffles
2½ cups (250g) pecan halves, finely chopped (toast them first—see Joye’s tip!)
1 cup (120g) graham cracker crumbs (about 8 full sheets—crush in a zip-top bag!)
1 cup (220g) packed dark brown sugar (not light—deep molasses matters!)
2–3 tbsp pure maple syrup (Grade A Amber—never “pancake syrup”!)
¼ cup (60ml) warm water
1 tsp rum extract (or 1 tbsp real bourbon—your Kentucky flair!)
1½ tsp pure vanilla extract
The Golden Shell
7 oz (200g) high-quality melting chocolate (Ghirardelli baking chips or Merckens wafers)
✅ Joye’s Pro Tips
Toast the pecans: Spread on a baking sheet; bake at 350°F for 5–7 minutes until fragrant. Cool completely before chopping. Raw pecans = flat flavor.
Graham cracker secret: Pulse in a food processor for even crumbs (no dusty bits!).
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