Heat-treating the flour is essential to eliminate any harmful bacteria. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave in 30-second intervals, stirring in between, until it reaches 165°F (74°C). Toasting the pecans enhances their nutty flavor. Toast them in a dry skillet over medium heat or in the oven at 350°F (175°C) for 5-7 minutes, until fragrant. For a smoother chocolate coating, add a teaspoon of vegetable shortening or coconut oil to the melted chocolate. If you don't have chocolate almond bark, you can use regular melting chocolate or chocolate chips mixed with a bit of shortening. Store the finished truffles in an airtight container in the refrigerator for up to a week.
Arlene Erdman
Jun 30, 2025The chocolate coating was a bit tricky to work with at first, but once I got the hang of it, it was smooth sailing. Delicious!
Reinhold Hermiston
May 12, 2025These truffles were a huge hit at our party! So easy to make, and everyone loved the flavor.
Deshawn Heaney
May 6, 2025The recipe was simple to follow, and the tips were very helpful. I especially appreciated the note about heat-treating the flour.
Orlo Franecki
Apr 17, 2025I made these with my kids, and they had a blast shaping the cookie dough balls. A perfect family activity!
Craig Wolff
Apr 15, 2025I used walnuts instead of pecans because that's what I had on hand, and they turned out great! Very versatile recipe.