Description
Pecan Pie Balls are a delightful no-bake treat that combines finely chopped pecans, graham cracker crumbs, and a blend of sweeteners to create rich, bite-sized snacks. Coated in smooth semi-sweet chocolate and topped with extra pecans, these balls capture the essence of classic pecan pie flavors in a convenient and festive form, perfect for parties or holiday gatherings.
Ingredients
Dry Ingredients
- 2 cups pecans (finely chopped)
- ⅔ cup graham cracker crumbs
- ¾ cup light brown sugar (packed)
- ¼ tsp salt
Wet Ingredients
- ⅓ cup unsalted butter (melted)
- ¼ cup pure maple syrup
- ½ tsp rum extract
- 1 tbsp light corn syrup
Chocolate Coating
- 4 semi-sweet chocolate baking bars (4oz) (chopped)
- Additional pecan pieces for topping
Instructions
- Mix ingredients: In a large bowl, combine the finely chopped pecans, graham cracker crumbs, light brown sugar, salt, melted unsalted butter, pure maple syrup, rum extract, and light corn syrup. Use clean hands to mix everything thoroughly until the mixture is well combined and slightly crumbly.
- Form balls: Using a cookie scoop, scoop out portions of the pecan mixture and gently roll them between your palms until smooth balls form. Be careful not to squeeze too tightly to prevent them from falling apart.
- Freeze balls: Arrange the pecan balls on a cutting board or parchment-lined baking sheet. Place them in the freezer for 1 hour to firm up.
- Melt chocolate: In a small microwave-safe bowl, melt the chopped semi-sweet chocolate baking bars until smooth, stirring every 20-30 seconds to ensure even melting without burning.
- Coat pecan balls: Drop each chilled pecan ball individually into the melted chocolate and roll it around to ensure an even coating. Place the coated balls back on the parchment paper and immediately top each with a few pecan pieces before the chocolate sets.
- Set chocolate: Allow the chocolate-coated pecan balls to sit at room temperature until the chocolate fully hardens. To speed up the process, place them back in the freezer for 5 to 10 minutes. Serve at room temperature for the best texture and flavor.
Notes
- Ensure the pecan mixture is slightly crumbly but holds together when rolled to prevent balls from falling apart.
- Use parchment paper to prevent sticking while freezing and coating.
- The rum extract can be substituted with vanilla extract if desired.
- Store the pecan pie balls in an airtight container in the refrigerator for up to one week.
- For a dairy-free option, substitute butter with coconut oil and use dairy-free chocolate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for melting chocolate and assembly)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
