Description
Delicious no-bake Pecan Pie Balls featuring a rich pecan and graham cracker filling dipped in smooth melted chocolate, perfect for holiday treats or anytime snacking.
Ingredients
Scale
Filling
- 1½ cups pecans fine chopped
- ¾ cup graham cracker crumbs
- ⅔ cup brown sugar
- ¼ cup maple syrup
- 2 tablespoons light karo syrup
- 2 tablespoons salted butter melted
- ¼ teaspoon almond extract
- ¾ teaspoon rum extract
Chocolate Coating
- 12 ounces chocolate melting discs (Ghirardelli brand recommended)
- Optional garnish-Holiday themed sprinkles
Instructions
- Combine Ingredients: In a large mixing bowl, use a wooden spoon to combine the finely chopped pecans, graham cracker crumbs, brown sugar, maple syrup, karo syrup, melted butter, almond extract, and rum extract. Mix thoroughly until evenly combined. Cover the bowl with plastic wrap and refrigerate for 2 hours or up to overnight to chill and set the filling.
- Form Balls: Once chilled, use a 2 inch cookie scoop to portion the pecan filling. Wet your hands with warm water, then place the filling into your palm and gently squeeze, compacting it tightly into balls. Place the formed pecan balls on a parchment-lined baking sheet. Repeat until all filling is used.
- Melt Chocolate: In a medium-sized bowl that is not too deep, melt the chocolate melting discs according to package instructions. Stir the melted chocolate until smooth and free of lumps.
- Dip Pecan Balls: Using a fork, carefully dip each pecan ball into the melted chocolate, rolling it around while keeping it intact. Lift the chocolate-coated pecan ball with the fork and place it back onto the parchment-lined baking sheet. Repeat for all pecan balls.
- Add Garnish and Chill: If desired, sprinkle holiday-themed candy sprinkles on top of each chocolate-coated pecan ball before the chocolate sets. Place the baking sheet in the refrigerator, uncovered, for 2 hours to allow the chocolate to firm up.
Notes
- Store leftovers or pre-made pecan pie balls in an uncovered container in the refrigerator for up to 5 days.
- If chocolate melting discs are unavailable, use chocolate almond bark or melting chocolate blocks as an alternative; these melt smoothly and harden well for coating.
- You can substitute semi-sweet chocolate chips mixed with 2 tablespoons of unflavored crisco shortening or coconut oil for the melting discs—melt carefully in the microwave, stirring frequently to avoid seizing.
- If you prefer not to use karo syrup, increase the maple syrup amount. Use good quality maple syrup instead of pancake syrup for better flavor.
- Rum extract can be replaced with vanilla extract without sacrificing flavor.
- Chocolate melting discs come in various colors and flavors, allowing you to customize your treats creatively.
Nutrition
- Serving Size: 1 ball
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
