Description
Pecan Pie Balls are delightful no-bake bite-sized treats that capture the rich, nutty, caramel-like essence of classic pecan pie. Made with finely chopped pecans, graham cracker crumbs, brown sugar, maple syrup, and a hint of vanilla, these sweet morsels require no baking and are perfect for holiday trays, gifting, or a satisfying anytime snack.
Ingredients
Scale
Base Ingredients
- 1 1/2 cups finely chopped pecans
- 1 cup graham cracker crumbs
- 1/2 cup brown sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, melted
- 1/4 cup maple syrup or corn syrup
- 1/2 teaspoon vanilla extract
Optional Coating
- 1 cup chocolate chips or chocolate melting wafers (for dipping)
Instructions
- Combine dry ingredients: In a medium bowl, mix the finely chopped pecans, graham cracker crumbs, brown sugar, and salt until evenly distributed.
- Add wet ingredients: Stir in the melted unsalted butter, maple syrup, and vanilla extract. Mix thoroughly until the combination forms a dough-like consistency that holds together when pressed.
- Form balls: Using a heaping tablespoon, scoop portions of the mixture and roll each into smooth balls with your hands. Place the formed balls onto a baking sheet lined with parchment paper.
- Chill to set: Refrigerate the balls for at least 30 minutes to allow them to firm up and hold their shape.
- Optional chocolate dip: If desired, melt the chocolate chips or melting wafers in a microwave-safe bowl in 30-second intervals, stirring until fully smooth. Dip each chilled ball halfway or completely into the melted chocolate, then place back onto the parchment-lined sheet.
- Final chill: Return the dipped balls to the refrigerator until the chocolate coating sets firmly.
- Storage: Store the pecan pie balls in an airtight container in the refrigerator for best freshness and texture.
Notes
- These pecan pie balls can be made ahead and frozen for up to one month; simply thaw before serving.
- For a festive presentation, roll the balls in crushed pecans or drizzle with white chocolate after the dipping process.
