Condensed Milk Pecan Balls

a Condensed Milk Pecan Ball with a bite taken out of it

Condensed milk pecan balls combine creamy pecan filling with a rich chocolate coating for a treat that's easy to make and perfect for any occasion. With simple ingredients and quick prep, this recipe delivers a satisfying bite every time.

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Prep Time10

Cook Time10

Total Time1 20

Servings pecan balls

Table of Contents

Condensed Milk Pecan Balls Ingredients
Condensed Milk Pecan Balls Substitutions and Additions
How To Make Condensed Milk Pecan Balls
Troubleshooting This Condensed Milk Pecan Ball Recipe
How To Serve Condensed Milk Pecan Balls
How To Store Condensed Milk Pecan Balls
Condensed Milk Pecan Balls Frequently Asked Questions
More Candy Recipes You’ll Love
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Condensed milk pecan balls are the kind of treat that feels like a special occasion with every bite. These rich, chocolate-coated bites combine the nutty sweetness of ground pecans with the creamy texture of sweetened condensed milk, creating a dessert that’s as satisfying to make as it is to share. Whether you’re preparing for a cozy family gathering or filling a cookie tray, this recipe delivers simplicity and elegance without unnecessary fuss.

a bowl of Condensed Milk Pecan Balls with a bite taken out of one of them

What You Need To Know

MAIN INGREDIENTS: Pecan halves, sweetened condensed milk, all-purpose flour, pure vanilla extract, dark chocolate candy melts.
QUICK STEPS: Grind pecans, mix condensed milk with flour and vanilla, cook with ground pecans until thickened, cool and shape into balls, dip in melted chocolate, garnish with chopped pecans, chill and serve.
TOTAL TIME AND YIELD: 1 hour 20 minutes, 20 pecan balls

Why This Recipe

We opted for dark chocolate candy melts because they’re easy to work with and provide a glossy finish without needing a double boiler or additional tempering steps.
Unlike other recipes that leave pecans too chunky or overly processed, we fine-tuned the grinding process to achieve a sandy, coarse texture that blends seamlessly into the filling.
By cooking sweetened condensed milk with a touch of all-purpose flour, we create a stable and creamy filling that holds its shape better than other options.

Condensed Milk Pecan Balls Ingredients

Condensed Milk Pecan Balls raw ingredients that is labeled

Here’s what you’ll need to make this recipe:

1 cup pecan halves, plus chopped pecans for garnish
1 (14 ounce) can sweetened condensed milk
1 ½ tablespoon all-purpose flour
½ teaspoon pure vanilla extract
2 cups dark chocolate candy melts

Condensed Milk Pecan Balls Substitutions and Additions

Sweetened Condensed Milk: If sweetened condensed milk isn’t available, you can make a quick substitute by combining 1 cup whole milk with ⅔ cup granulated sugar and simmering until thickened. Keep in mind that homemade condensed milk may slightly change the texture.

Pure Vanilla Extract: If you want to change the flavor profile, substitute vanilla extract with almond extract for a stronger nut flavor or maple extract for a hint of warmth and sweetness. Start with ¼ teaspoon since these extracts can be more concentrated.

Dark Chocolate Candy Melts: Swap these for milk chocolate chips or white chocolate candy melts to suit your flavor preference.

Chopped Pecans for Garnish: Use shredded coconut for a tropical twist, or roll the balls in crushed graham crackers for added crunch and sweetness. For a festive look, try sprinkles or crushed candy canes during the holiday season.

How To Make Condensed Milk Pecan Balls

STEP ONE: Add the pecan halves to a food processor. Pulse them a few times to break them into smaller pieces, then grind on low speed until they have a sandy, coarse texture. This should yield approximately ¾ cup of ground pecans.

Avoid over-processing to prevent the nuts from becoming oily or forming a paste.

OUR RECIPE DEVELOPER SAYS

If you don’t have a food processor, you can place the pecans in a zip-top bag and crush them with a rolling pin until you achieve the desired texture.

STEP TWO: In a two to three quart saucepan, whisk together the sweetened condensed milk, all-purpose flour, and pure vanilla extract over medium heat. Stir continuously to fully incorporate the flour into the condensed milk, ensuring a smooth and lump-free base.

PRO TIP:

Use a heavy-bottomed pan to avoid scorching, and whisk constantly to prevent the mixture from sticking to the bottom.

sweetened condensed milk, all-purpose flour, and pure vanilla extract combined in a pan

STEP THREE: Once the wet ingredients are combined and slightly warm, stir in the ground pecans. Continue cooking the mixture over medium heat for about eight to ten minutes, stirring regularly. You’ll know it’s ready when the mixture has thickened and pulls away slightly from the sides of the pan.

PRO TIP:

The thickened mixture should resemble cookie dough in consistency. If it feels too sticky, cook for an additional one to two minutes.

ground pecans stirred into the condensed milk mixture

STEP FOUR: Pour the cooked pecan mixture into a nine by nine inch baking dish. Cover the surface tightly with plastic wrap to prevent a skin from forming as it cools.

Place the dish in the refrigerator for about 20 minutes or until the mixture is completely chilled. Chilling the mixture makes it easier to roll into balls later.

pecan mixture spread onto a baking sheet

STEP FIVE: Line a cookie sheet or baking sheet with parchment paper to prevent sticking. This will also make transferring the balls to the refrigerator easier.

PRO TIP:

Lightly dampen your hands with water before handling the pecan mixture to minimize sticking.

STEP SIX: Using a one tablespoon cookie scoop, scoop out portions of the chilled pecan mixture. Roll each portion into a ball using your hands. Aim for 1-inch balls for consistent sizing.

PRO TIP:

Work quickly to prevent the mixture from warming up as you roll. If it becomes too sticky, return it to the fridge for a few minutes.

pecan mixture scooped out with a cookie scooper

STEP SEVEN: Place the rolled balls onto the prepared cookie sheet and chill in the refrigerator for another 20 minutes. This step helps the balls firm up before dipping them in chocolate.

STEP EIGHT: Add the dark chocolate candy melts to a microwave-safe bowl. Heat in 30-second increments, stirring well after each interval, until the chocolate is fully melted and smooth.

PRO TIP:

If the chocolate feels too thick, add a small amount of coconut oil to thin it out for easier dipping.

STEP NINE: Using a fork or candy dipping tool, dip each chilled pecan ball into the melted chocolate. Allow the excess chocolate to drip off before placing the ball back on the parchment paper-lined sheet.

PRO TIP:

Gently tap the fork against the edge of the bowl to shake off excess chocolate and create a clean finish.

pecan balls dipped in a bowl of melted chocolate

STEP TEN: Immediately after dipping, sprinkle or roll the chocolate-coated balls in chopped pecans for garnish. Place the completed balls back in the refrigerator for 20 minutes or until the chocolate is fully set.

pecan balls on a parchment lined baking sheet

Troubleshooting This Condensed Milk Pecan Ball Recipe

The pecan mixture is too sticky to roll into balls.
Chill the mixture longer in the refrigerator or lightly dampen your hands with water to reduce sticking as you roll.

The chocolate coating is too thick or clumpy.
Melt the chocolate in short increments and stir frequently. If it’s still too thick, add a teaspoon of coconut oil or vegetable shortening to thin it out.

The pecans aren’t ground evenly.
Use a food processor and pulse in short bursts, checking the texture often. Avoid over-processing to prevent the pecans from becoming a paste.

The filling doesn’t hold its shape when rolled.
Make sure the mixture has thickened properly during cooking. Cook it for a few extra minutes until it pulls away slightly from the sides of the pan.

The chocolate coating cracks after setting.
Let the chocolate cool slightly before dipping to prevent temperature shock when it hits the chilled pecan balls.

The chocolate burns while melting.
Use 30-second increments in the microwave, stirring thoroughly after each interval, or use the double boiler method for more control.

The garnish doesn’t stick to the chocolate coating.
Sprinkle the chopped pecans or other toppings immediately after dipping while the chocolate is still wet.

The texture of the filling is grainy.
Whisk the condensed milk and flour thoroughly to avoid lumps before adding the pecans, and cook over medium heat while stirring constantly.

How To Serve Condensed Milk Pecan Balls

Condensed milk pecan balls are a delightful treat that pair well with a variety of desserts, creating a balanced and satisfying dessert spread.

If you’re looking for a classic combination, mini pecan cheesecake bites complement the pecan balls perfectly, enhancing the nutty theme of your dessert table.

For a festive addition, especially during the holiday season, cranberry pecan oatmeal cookies bring a chewy texture and a hint of tartness that pairs well with the sweetness of the pecan balls.

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How To Store Condensed Milk Pecan Balls

Keeping your condensed milk pecan balls fresh and ready to enjoy is simple with a few easy storage tips. Whether you’re making them ahead for a holiday party or saving leftovers for later, this guide will help you store and reheat them properly.

MAKE AHEAD: These pecan balls can be made up to three days in advance. Follow the recipe through the dipping and garnishing steps, then store them in an airtight container in the refrigerator until you’re ready to serve.

IN THE FRIDGE: Store the prepared pecan balls in a single layer in an airtight container lined with wax paper or parchment paper. They will stay fresh in the refrigerator for up to one week.

IN THE FREEZER: Place the balls in a single layer on a cookie sheet lined with waxed paper and freeze until solid. Transfer them to a freezer-safe containers or zip-top bags, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to one month.

REHEATING: These treats are best enjoyed cold or at room temperature, so no reheating is typically necessary. If they’ve been stored in the freezer, allow them to thaw in the refrigerator overnight or at room temperature for one to two hours before serving.

Condensed Milk Pecan Balls Frequently Asked Questions

Can I use pre-ground pecans instead of grinding them myself?

Yes, you can use pre-ground pecans for this recipe. However, grinding the pecan halves yourself allows you to control the texture and avoid overly fine or uneven pieces.

What should I do if my chocolate doesn’t stick to the pecan balls?

If the chocolate isn’t sticking, make sure the pecan balls are properly chilled before dipping. Cold balls help the melted chocolate adhere better.

Can I use regular chocolate chips instead of candy melts?

Yes, you can use chocolate chips, but you may need to add a teaspoon of coconut oil to achieve a smooth coating.

What’s the best way to keep the pecan balls from sticking to my hands while rolling?

Lightly dampening your hands with water or using a small amount of oil can help prevent the pecan filling from sticking during rolling.

Why is my filling not thickening during cooking?

If your filling isn’t thickening, make sure you’re cooking over medium heat and stirring constantly. Cooking it for an additional 1-2 minutes should help.

Can I use white chocolate instead of dark chocolate?

Yes, white chocolate candy melts are a great alternative if you prefer a sweeter coating. Just follow the same melting and dipping process.

These condensed milk pecan balls are a simple yet satisfying treat, combining the delicious flavor of pecans and rich chocolate in every bite. Whether you’re making them for the holidays or just because, they’re easy to prepare and always a crowd-pleaser.

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Condensed Milk Pecan Balls

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Condensed milk pecan balls combine creamy pecan filling with a rich chocolate coating for a treat that’s easy to make and perfect for any occasion. With simple ingredients and quick prep, this recipe delivers a satisfying bite every time.

Prep Time 10

Cook Time 10

Total Time 1 20

Servings pecan balls

Print Recipe Pin Recipe Review Recipe

Ingredients

1 cup pecan halves, plus chopped pecans for garnish
14 ounces sweetened condensed milk
1 ½ tablespoon all-purpose flour
½ teaspoon pure vanilla extract
2 cups dark chocolate candy melts

Instructions

Add the pecan halves to a food processor. Pulse pecans a few times, then grind on low until they reach a sandy, coarse texture. (This will give you about ¾ cup when ground)
Next, whisk together the sweetened condensed milk, flour and vanilla extract to a 2 to 3 quart saucepan over medium heat until the flour is completely incorporated into the sweetened condensed milk.
Stir the ground pecans into the condensed milk mixture once it’s combined and slightly warm, then continue cooking for about 8 to 10 minutes until the mixture has thickened.
Pour the pecan mixture into a 9×9 baking dish, cover tightly with plastic wrap and chill in the refrigerator for 20 minutes until completely cooled.
Line a baking sheet with parchment paper.
Use a 1 tablespoon cookie scoop to scoop out the pecan filling.
Dampen your hands slightly to prevent the pecan filling from sticking as you roll them into balls. (This should help in reduce the amount of the pecan balls sticking to your hands)
Chill in the refrigerator for 20 minutes.
Add the dark chocolate candy melts to a microwave safe bowl. Heat in 30 second increments, stirring well after each increment, until completely melted.
Use a fork or candy dipping tool to dip each pecan ball into the melted chocolate, shaking off excess.
After dipping the pecan balls in the melted chocolate, sprinkle or roll them in the chopped pecan for garnish, if desired
Chill in the refrigerator for 20 more minutes, or until ready to serve.

Notes

You can use pre-ground pecans to save time.
Milk chocolate, vanilla or caramel candy melts can be used in place of the dark chocolate.
If you prefer, ground pecans can be used to decorate the tops of the finished pecan balls.
You can toast the pecan halves in a non-stick skillet to enhance the flavor.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Lenore Ortyl
Lexus Monroe Editorial Assistant