Description
Pecan Pie Balls are a delicious no-bake treat combining a sweet pecan filling coated in smooth, melted chocolate. These bite-sized desserts capture the essence of pecan pie with a convenient and festive twist, perfect for holiday celebrations or anytime snacking.
Ingredients
Scale
Pecan 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
- Mix Filling: In a large mixing bowl, combine the chopped pecans, graham cracker crumbs, brown sugar, maple syrup, light karo syrup, melted butter, almond extract, and rum extract using a wooden spoon. Stir until all ingredients are evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 2 hours or up to overnight to allow the mixture to firm up.
- Form Balls: After chilling, use a 2-inch cookie scoop to portion out the pecan filling. Wet your hands with warm water, then place a scoop of filling in your palm and gently squeeze to compact it into a tight ball. Place each ball on a parchment-lined baking sheet. Repeat until all mixture is formed into balls.
- Melt Chocolate: In a medium, shallow bowl, melt the chocolate melting discs following the package instructions until smooth.
- Coat Balls: Using a fork, carefully dip each pecan ball into the melted chocolate. Roll it around gently to fully coat, then lift it out with the fork and place it back onto the parchment-lined baking sheet. Handle carefully to avoid breaking the balls. Repeat for all pecan balls.
- Add Garnish and Chill: If desired, sprinkle holiday-themed candy sprinkles on top of the chocolate-coated pecan balls. Place the baking sheet in the refrigerator uncovered for 2 hours to allow the chocolate coating to firm up.
Notes
- Store leftovers in an uncovered container in the refrigerator for up to 5 days.
- If you cannot find chocolate melting discs, look for melting chocolate blocks or almond bark made specifically for coating; baking chocolate squares will not work properly.
- Chocolate melting discs come in various colors and flavors, allowing customization of your treats.
- If you prefer not to use karo syrup, increase the amount of maple syrup instead, making sure to use good quality pure maple syrup rather than pancake syrup for best flavor.
- You can substitute rum extract with vanilla extract if desired, which will still provide a delicious flavor.
- These are no-bake treats besides melting the chocolate, making them quick and easy to prepare with no oven required.
