Description
Delicious and easy-to-make Pecan Pie Balls are a no-bake treat perfect for holidays and special occasions. These bite-sized balls feature a rich pecan and graham cracker filling coated in smooth melted chocolate, making them a delightful blend of nutty, sweet, and chocolatey flavors. Ready in under an hour, they are perfect for Thanksgiving, holiday parties, or any time you want a luscious dessert without turning on the oven.
Ingredients
Scale
Filling
- 1 ½ cups finely chopped pecans (toasted if desired)
- 1 cup graham cracker crumbs
- ¾ cup brown sugar
- ¼ cup maple syrup or corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 1 tablespoon melted butter
- 1–2 tablespoons water (as needed)
Coating and Topping
- 8 ounces melting chocolate or chocolate chips (for coating)
- Optional: sea salt or crushed pecans for topping
Instructions
- Combine Ingredients: In a large mixing bowl, mix together the chopped pecans, graham cracker crumbs, brown sugar, maple syrup, vanilla extract, salt, cinnamon (if using), and melted butter. Stir well until the mixture becomes a sticky dough.
- Adjust Texture: If the dough feels too dry and doesn’t hold together, add water one teaspoon at a time until the dough can be easily rolled without crumbling.
- Shape Balls and Chill: Roll the dough into 1-inch balls and arrange them on a parchment-lined tray. Place the tray in the freezer for 20 to 30 minutes until the balls are firm.
- Melt Chocolate: Melt the chocolate in a microwave-safe bowl or using a double boiler until completely smooth and free of lumps.
- Dip and Coat: Remove the chilled pecan balls from the freezer, then dip each ball into the melted chocolate, allowing any excess to drip off. Return the coated balls to the tray.
- Add Toppings: While the chocolate is still wet, sprinkle the balls with flaky sea salt or crushed pecans if desired for extra texture and flavor.
- Set and Store: Refrigerate the chocolate-coated balls until the coating is set. Store finished pecan pie balls in an airtight container in the fridge for freshness.
Notes
- You can substitute honey or agave syrup for the maple syrup to vary the sweetness profile.
- For a vegan version, use dairy-free chocolate and ensure the butter is replaced with a plant-based alternative.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until fragrant.
- These pecan pie balls can be made ahead and kept chilled for up to one week.
