Pecan Pie Balls

Pecan pie balls are a sweet treat that will be a huge hit all year round and are stuffed with all the gooey goodness of pecan pie wrapped in a rich chocolate shell.

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Prep Time5 minutes mins

Total Time4 hours hrs 5 minutes mins

Servings16

Pecan pie balls are cute little bite-sized delicacies that are bursting with all the goodness of a pie but are much easier to make when you have a quick craving. Packed with ooey-gooey sweet filling, these treats are wrapped in a rich chocolate shell and decorated with festive sprinkles.

Pecan Pie Balls Ingredients

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You’ll need:

• 1½ cups of pecans, finely chopped
• ¾ cup of graham cracker crumbs
• ⅔ cup of brown sugar
• ¼ cup of maple syrup
• 2 tablespoons of light Karo syrup
• 2 tablespoons of salted butter, melted
• ¼ teaspoon of almond extract
• ¾ teaspoon of rum extract
• 12 ounces of chocolate melting discs
• Holiday-themed sprinkles, optional garnish

PRO TIP:

If you can’t find the chocolate melting discs, you can use chocolate almond bark instead. It is very easy to use when following package directions.

Different brands may call it melting chocolate blocks. This is very different from baking chocolate squares as this is made to melt smooth, then re-harden and stick to whatever it is you are coating/dipping into chocolate. Baking chocolate squares will not do this.

The chocolate melting discs and the almond bark already have added sugar and fats to them, therefore, making these two options ideal for use in this recipe. They can also be found in vanilla/white chocolate flavors as well. 

Substitutions And Additions

CHOCOLATE: You could also change these maple pecan balls up and use white chocolate melting discs for dipping instead of milk chocolate.

Chocolate melting discs will also come in different colors, so you can get creative and customize your treats.

RUM EXTRACT: If you do not want to use rum extract, then you can use almond extract and vanilla extract instead. The flavor will still be delicious.

CHOCOLATE CHIPS: If you can not find melting discs or bark, you can use a 12-ounce bag of semi-sweet chocolate chips mixed with two tablespoons of unflavored Crisco shortening (or coconut oil) melted in a microwave-safe bowl, on medium heat, for one to two minutes.

You will want to make sure to stir your chocolate at the 1-minute mark, then continue to heat in 30-second intervals.

Be careful not to overheat your chips because they could seize up and not work for dipping.

KARO SYRUP: If you do not wish to use Karo syrup in your recipe, you can just increase the amount of maple syrup used.

I also highly recommend using good-quality maple syrup and not pancake syrup. The flavor really shines through with these no-bake treats.

How To Make This Pecan Pie Balls Recipe

STEP ONE: In a large bowl, using a wooden spoon, combine the chopped pecans, graham cracker crumbs, brown sugar, maple syrup, Karo syrup, melted butter, almond, and rum extracts.

Mix until evenly combined. Cover with plastic wrap and chill in the refrigerator for two hours or up to overnight.

STEP TWO: Once chilled, scoop out the pecan filling using a 2-inch cookie scoop and form it into tight balls.

Set the pecan balls onto a parchment-lined baking sheet and repeat until all the balls are formed.

STEP THREE: In a medium bowl that is not too deep, melt the chocolate melting discs according to package directions. Stir until smooth.

STEP FOUR: Using a fork, gently place one pecan ball at a time into the melted chocolate candy coating.

Roll it around in the melted chocolate, being very careful not to break apart the pecan ball.

Lift out the chocolate-coated pecan pie balls with the same fork and place the balls back onto the parchment paper-lined baking sheet.

Repeat this process until all the pecan pie balls are coated in chocolate.

STEP FIVE: At this time, you can sprinkle some holiday-themed candy sprinkles, if desired, onto the tops of each pecan pie ball.

Place the cookie sheet into the refrigerator for two hours, uncovered, while the chocolate sets.

STEP SIX: These pecan pie truffles can be served at room temperature once the chocolate coating has hardened.

How To Serve This Recipe For Pecan Pie Balls

These delightful little bites of sweetness are the perfect addition to a holiday dessert tray or box of treats for gifting.

Add them to a festive container along with our buckeyes and gingerbread truffles for friends and family.

If you love these, you are sure to love our pecan pie bars and pecan pie bites.

MORE PECAN PIE RECIPES

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Pecan Pie Cheesecake Recipe

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Pecan Cream Pie

Storing These Pecan Balls

IN THE FRIDGE: If you want to make them ahead, you can store them, in an uncovered container, in the refrigerator for up to five days. 

IN THE FREEZER: Store in an airtight container in the freezer for up to two months.

This holiday season, whip up a batch of these delightful pecan pie balls. They boast all the rich flavors of pecan pie packed into adorable bite-sized packages. With a sweet and gooey filling and nutty crunch of pecans wrapped in chocolate, these treats are sure to be a winner.

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Pecan Pie Balls

5 from 40 votes

Pecan pie balls are a sweet treat that will be a huge hit all year round and are stuffed with all the gooey goodness of pecan pie wrapped in a rich chocolate shell.

Prep Time 5 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 16

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Ingredients

  

1x2x3x

• 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
• 12 ounces chocolate melting discs,
• holiday themed sprinkles, optional garnish

Instructions

 

• In a large mixing bowl, using a wooden spoon, combine the chopped pecans, graham cracker crumbs, brown sugar, maple syrup, Karo syrup, melted butter, almond and rum extracts. Mix until evenly combined. Cover with plastic wrap and chill in the refrigerator for 2 hours or up to overnight.
• Once chilled, using a 2-inch cookie scoop, scoop out the pecan filling and form it into tight balls. Set the pecan balls onto a parchment-lined baking sheet and repeat until all the balls are formed.
• In a medium-size bowl, that is not too deep, melt the chocolate melting discs according to package directions. Stir until smooth.
• Using a fork, gently place one pecan ball at a time into the melted chocolate. Roll it around in the melted chocolate, being very careful not to break apart the pecan ball, and lift out the chocolate-coated pecan pie balls with the same fork and place them back onto the parchment-lined baking sheet. Repeat this process until all the pecan pie balls are coated in chocolate.
• At this time, you can sprinkle on some holiday-themed candy sprinkles if desired onto the tops of each pecan pie ball. Place the baking sheet into the refrigerator for 2 hours, uncovered, to allow the chocolate to firm back up.
• These pecan pie balls can be served at room temperature once the chocolate coating has hardened.

Video

Notes

• If you can’t find the chocolate melting discs, you can use Chocolate Almond Bark instead. It is very easy to use when following package directions. Different brands may call it melting chocolate blocks. This is very different from baking chocolate squares as this is made to melt smooth, then re-harden and stick to whatever it is you are coating/dipping into chocolate. Baking chocolate squares will not do this. The chocolate melting discs and the almond bark already have added sugar and fats to them, therefore, making these two options ideal for use in this recipe. They can also be found in vanilla/white chocolate flavors as well.
• Make your own graham cracker crumbs by blending graham crackers in the food processor until they are finely ground.
• We suggest wetting your hands with warm water, place the scooped filling into the palm of your hand and gently squeeze and compact the pecan filling into a tight ball.

Recipe Inspired by Plain Chicken

Nutrition

Calories: 258kcal | Carbohydrates: 32g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 47mg | Potassium: 131mg | Fiber: 2g | Sugar: 26g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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