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Bacon Truffles

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1 (8 ounce) package cream cheese
8 slices bacon, crisply cooked and crumbled
2 tablespoons onion confit, if desired
2/3 cup finely chopped toasted pecans

Bacon Truffles

Truffles - with bacon? Yes! This super rich appetizer recipe is a real treat.

  • Medium

About This Recipe

Truffles are the most indulgent recipe I can think of. There’s nothing like biting into a smooth truffle and letting it melt in your mouth. But all truffles are made of chocolate – aren’t they? Nope. This recipe for Bacon Truffles will rock your world.

For Super Bowl Sunday, or really any party, if you’re looking for a lsat minute appetizer that will impress everyone that is super simple to make, take a look at my recipe for Bacon Truffles. They only use three ingredients (four if you want to be fancy) and can be whipped up in about 20 minutes. You can leave out the onion confit if you’d like – just add more bacon.

You can vary this recipe any way you’d like. Add some chopped chives or some jalapeno peppers if you like things spicy. Use walnuts or cashews to coat the truffles, or try using more finely chopped crisp bacon!

Casually put them out next to the chips and dip. People will ask, “what in the heck are those?” All you have to do is say, “Bacon Truffles,” and watch them disappear.

Tips for the best Bacon Truffles:

  • The cream cheese has to be really smooth. Unwrap the package and put it in the microwave at 50% power for a minute. Check the texture and microwave for another 30 seconds to one minute if it isn’t soft. If the cream cheese is too hard the truffles will not be smooth.
  • Cook the bacon really crisp. I mean really crisp. It will soften in the cream cheese so it has to be crisp to begin with.
  • If you want, you can toast the nuts. Here’s a trick: toast the nuts in the oven at 350°F for 5 to 7 minutes until they are fragrant. But let them cool before you chop them or they will be oily.

Why this recipe works:

  • The combination of smooth and tangy cream cheese, crisp and salty bacon, and crunchy nuts is sublime.

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Combine the cream cheese, bacon, and onion confit in a medium bowl. If you're making these ahead of time and have time to let them chill, soften the cream cheese first so this step is easier. If you are making these at the last minute, get your hands in there and mix.


Form the cream cheese mixture into 1" balls. You should get about 16 balls from one recipe.


Roll the balls into the pecans to coat. That's it!


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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