I began this recipe with a bag of Fischer walnut halves and pieces. Toast the walnuts at 350°F for 5-7 minutes, watching constantly to prevent burning. Cool before chopping. The shortbread crumbs can be made by grinding approximately 19 shortbread cookies (one sleeve of Trefoils if you’re a Girl Scouts cookie-buyer).
2tablespoonsvegetable shortening or coconut oiloptional
Stir together the walnuts, cookie crumbs, brown sugar and salt in a large bowl. Add the bourbon, vanilla and maple syrup. Mix the ingredients together using your hands to make sure they are fully incorporated. The mixture should hold together when squeezed in your palm.
Scoop the mixture using a tablespoon measure and press it into walnut-sized pieces. Place on a lined baking sheet. Freeze until solid, about one hour.
Melt the chocolate in a double boiler bowl (or in the microwave). If the chocolate is thick, melt 2 tablespoons of shortening or coconut oil and stir it into the melted chocolate. When the mixture is smooth and pourable, dip the frozen truffles into the chocolate using a fork. Tap the fork on the side of the bowl to remove excess chocolate, and use another fork to place the dipped truffles onto the lined baking sheet. Let the candies stand until firm, about 20 minutes.
Store the truffles at room temperature in an airtight container. I also enjoyed eating these chilled, so I kept a few in the refrigerator.
This recipe is loosely based on Mayim Bialik’s pecan pie truffles.
Keyword mint truffles, shortbread crumbs, toasted walnuts