Introduction

Pecan Pie Balls are a delightful bite-sized treat that captures all the rich flavors of classic pecan pie without the fuss of baking a whole pie. These no-bake sweets combine buttery pecans, graham cracker crumbs, and a touch of maple syrup, coated in smooth chocolate for an irresistible finish.

A close-up view of several round chocolates, each with a smooth, milk chocolate outer layer featuring thin, curved lines on top. Two pieces are cut in half, showing a dense inner layer full of chopped nuts with beige and brown colors, tightly packed inside the chocolate shell. The chocolates rest on a white plate, and in front of them lies a whole pecan nut with a shiny, textured surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pecans, finely chopped
1 cup graham cracker crumbs
1/2 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (for coating)
Extra chopped pecans (for garnish)

Instructions

Step 1: In a large bowl, whisk together the finely chopped pecans, graham cracker crumbs, powdered sugar, cocoa powder, and salt until well combined.
Step 2: In a separate bowl, beat the softened butter, maple syrup, and vanilla extract until smooth and creamy.
Step 3: Pour the butter mixture into the dry ingredients and fold with a spatula until the mixture is thick and slightly sticky. Add more maple syrup by the teaspoon if needed.
Step 4: Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up.
Step 5: Once chilled, scoop about a tablespoon of the mixture and roll it into a ball. Place the balls on a parchment-lined baking sheet with space between each.
Step 6: Refrigerate the rolled balls for another 30 minutes to firm them further.
Step 7: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Add a teaspoon of oil if the chocolate is too thick.
Step 8: Dip each chilled ball into the melted chocolate, allowing excess to drip off, then place back on the parchment. Garnish with extra chopped pecans while the chocolate is still wet.
Step 9: Repeat until all balls are coated. Refrigerate for 30 minutes to set the chocolate completely before serving.

Tips & Variations

For a boozy twist, add a splash of bourbon to the butter mixture before chilling.
Try rolling the balls in crushed graham crackers or chocolate sprinkles instead of coating with chocolate for a different texture.
Use parchment paper to prevent sticking when rolling and coating the balls for easy cleanup.
If your chocolate thickens while dipping, gently reheat it in short bursts to restore a smooth consistency.

Storage

Store pecan pie balls in an airtight container in the refrigerator for up to one week. To serve, let them sit at room temperature for a few minutes. You can also freeze them for up to one month; thaw overnight in the fridge before enjoying. Reheat chocolate-coated balls is not recommended to avoid melting the coating.

How to Serve

The image shows several round chocolate-covered treats stacked on a white plate with a white marbled texture beneath. Each treat has a smooth, glossy chocolate shell with thin chocolate lines running horizontally around the surface. Two of the treats are cut in half, revealing a dense, nutty filling made up of chopped pecans and other nuts in a caramel-like mixture, showing a mix of light brown and darker brown pieces. A whole pecan nut sits on the white plate in front of the treats, adding a natural touch to the display. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, chopped walnuts or almonds can be used as an alternative, but pecans provide the classic flavor closest to traditional pecan pie.

Is it necessary to chill the mixture before rolling?

Chilling firms the mixture, making it much easier to handle and helps the balls keep their shape during coating and serving.