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“Got this recipe from Southern Living. These are sinful!!”
READY IN:
2hrs 20mins
YIELD:
2 1/2 dozen
UNITS:
US

Ingredients Nutrition

  • 8 semi-sweet chocolate baking squares
  • 13 cup butter
  • 2 tablespoons whipping cream
  • 14 cup finely chopped pecans, toasted
  • 5 58 ounces english toffee-flavored candy bars, crushed

Directions

  1. Heat chocolate squares and butter in a saucepan over medium-low heat, stirring constantly, until melted.
  2. Remove from heat; stir in cream.
  3. Let cool 5 minutes.
  4. Stir in pecans.
  5. Cover and chill 2 hours or until mixture is firm.
  6. Shape chocolate mixture into 1" balls; roll in crushed toffee candy.
  7. May store truffles in refrigerator up to one week.
  8. NOTE: Crush toffee bars easily by sealing them in a heavy-duty, zip-top plastic bag; crush with a rolling pin. Use a 1 1/4" metal scoop to shape the truffles.

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