Heath Bar Truffles: National Candy Day

The other day I posted several different Ways to use Left-over Halloween Candy. Well, today is National Candy Day, and I still have a lot of leftover candy. Here's a great and easy recipe for Heath Bar Truffles. You can substitute other crunchy chocolate candy, but Heath Bars are great.

Here's candy made with Candy for National Candy Day! Recipe adapted from Susan Russo for NPR (2008).

HEATH BAR TRUFFLES
Makes about 36 truffles

1/2 cup pecans, crushed
12 ounces quality semisweet chocolate, chopped (2 cups)
3/4 cup heavy cream
5 snack-size Heath bars, crushed

1. In a small food processor, grind pecans into bits. Put in bowl and set aside.
2. Place chocolate in medium metal bowl. In small heavy-bottomed saucepan, bring cream to a simmer (tiny bubbles should appear around edges). Pour over chocolate and let stand for 3 minutes. Whisk until chocolate is smooth and silky. Add processed pecans and whisk until just incorporated. Cover bowl with plastic wrap and refrigerate for 3 hours, or until the truffle mixture is firm.
3. In food processor, grind the Heath bars into bits. Put in  bowl and set aside.
4. Line two large baking sheets with waxed paper. Using 1-inch melon baller, form truffle and roll in your hands until round. Place on lined baking sheet. Chilled truffles are easier to work with, so place the sheet of truffles in the refrigerator for about 15 minutes.
5. Drop one chilled truffle at a time in bowl of crushed Heath bits. Roll truffle in your hands, lightly pressing Heath bits until they adhere. Place on freshly lined baking sheet and chill for 1 to 2 hours, or until firm.

Truffles can be made 2 days ahead. To store, layer between pieces of waxed paper to prevent sticking, and place in an airtight container. Serve truffles on a plate or in candy-sized paper cups.

Photo: NPR 2008