Easy No-Fuss Pecan Pie Balls (Print version)
Sweet no-bake pecan pie balls with toasted pecans, graham crumbs, maple syrup, and a glossy chocolate shell.
# Ingredients:
For the pecan filling
01 -
2 1/2 cups (275 g) pecan halves, finely chopped
02 -
1 cup (120 g) graham cracker crumbs
03 -
3/4 cup (160 g) packed light brown sugar
04 -
1/4 teaspoon fine salt
05 -
1/2 teaspoon ground cinnamon, optional
06 -
1/2 cup (120 ml) pure maple syrup
07 -
4 tablespoons (56 g) unsalted butter, melted, plus 1 tablespoon more if needed
08 -
1 teaspoon vanilla extract
For the coating
09 -
18 oz (510 g) chocolate almond bark or chocolate melting wafers
10 -
1/3 cup (35 g) finely chopped pecans, for topping
11 -
1 teaspoon coconut oil or shortening, optional if using chocolate chips
# Instructions:
01 -
Heat the oven to 325°F. Spread the pecans on a baking sheet and toast for 7-8 minutes, until fragrant. Cool completely, then chop finely.
02 -
In a large bowl, stir together the chopped pecans, graham cracker crumbs, brown sugar, salt, cinnamon, maple syrup, melted butter, and vanilla. The mixture should hold together when squeezed.
03 -
Scoop tablespoon portions and roll into 1-inch balls. Place them on a parchment-lined baking sheet.
04 -
Refrigerate the balls for at least 45 minutes, or freeze for 20 minutes, until firm enough to dip without losing their shape.
05 -
Melt the chocolate coating according to package directions, stirring until smooth. If using chocolate chips, stir in the coconut oil or shortening to thin the coating.
06 -
Dip each chilled ball in the melted chocolate, tap off the excess, and return it to the parchment. Sprinkle with chopped pecans before the coating sets.
07 -
Let the pecan pie balls stand until the chocolate is firm, about 15-20 minutes at cool room temperature, or refrigerate briefly to speed it up.
# Good to know:
01 -
Makes about 36 one-inch balls.
02 -
Chill the centers before dipping for the cleanest chocolate shell.
03 -
Best served slightly cool or after 10 minutes at room temperature.