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 Time5

Chill Time4

Total Time4 5

Course: Dessert

Cuisine: American

Keyword: Pecan Pie Balls Recipe

Servings:

Calories: 258kcal

Ingredients

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