Pecan Pie Balls

These no-bake pecan pie balls are the ultimate holiday treat. They combine the nutty crunch and sweet richness of classic pecan pie in an easy, bite-sized form. Ready in minutes, they’re an effortless way to bring festive flavor to your dessert table or cookie exchange—no oven required!

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Perfectly Portioned Pecan Pie Balls

This Pecan Pie Balls recipe is my bite-sized take on classic pecan pie, re-imagined as a portable, grab-and-go treat. In just 5 quick minutes, you can whip up a deliciously sticky, crunchy, caramel-like filling, dip it in a chocolate candy coating, and add festive sprinkles for a holiday-ready dessert.

Perfect for holiday gatherings or Thanksgiving dessert tables, these mini pecan pie truffles offer all the gooey, nutty goodness of the original pie in one perfect bite. When the dessert spread is overwhelming, these little treats let you savor the taste of pecan pie without overindulging.

And if adding chocolate to pecan pie feels like breaking the rules, I’m more than happy to break them!

Pecan Pie Balls INgredients

• Pecans, fine chopped
• Graham cracker crumbs: Vanilla wafers or digestive biscuit crumbs can be subbed for graham crackers.
• Brown sugar
• Maple syrup: I highly recommend using good-quality maple syrup, not pancake syrup. The flavor really shines through with these no-bake treats.
• Light karo syrup: If you do not wish to use karo syrup in your recipe, you can just increase the amount of maple syrup used.
• Salted butter, melted
• Almond extract
• Rum extract: If you do not want to use rum extract, then you can use vanilla extract instead. The flavor will still be delicious.
• Chocolate melting discs (I used the Ghirardelli brand): You can also use Chocolate Almond Bark.
• Optional garnish: Holiday-themed sprinkles

How to Make Pecan Pie Balls

1. Mix together chopped pecans, graham cracker crumbs, brown sugar, maple syrup, karo syrup, melted butter, almond and rum extracts until well combined.
   PRO-TIP: You can easily chop your pecans using a food processor
2. Cover and place in the refrigerator for 2 hours or up to overnight.
3. Use a 2 inch cookie scoop to scoop out the pecan filling.
4. Form chilled pecan filling into tight balls.
   Pro Tip: I suggest wetting your hands with warm water, placing the scooped filling into the palm of your hand, and gently squeezing and compacting the pecan filling into a tight ball.
5. Set the pecan balls onto a parchment-lined baking sheet.
6. Melt the chocolate according to package directions and stir until smooth.
7. Place one pecan ball into the melted chocolate, roll it around to coat, lift it out, and place it back on the baking sheet. Repeat this process until all the pecan pie balls are coated in chocolate.
   Pro Tip: I recommend placing the pecan ball in the chocolate with a fork and lifting it out of the bowl.
8. Sprinkle holiday-themed candy sprinkles onto the tops of each pie ball.
9. Place the baking sheet in the refrigerator for 2 hours, uncovered, to allow the chocolate to firm back up.

Tips & Variations

• Boozy Pie Balls: For an adult boozy treat, you can add bourbon, brandy, or spiced rum to the pecan mixture. 
• Candy Colors: Chocolate melting discs come in different colors, so you can get creative and customize your treats. They are also available in vanilla or white chocolate.
• Custom Holiday Colors: Sprinkles come is a variety of shapes and colors. You can easily create your own holiday-themed Pecan Pie Balls and add a festive flair to any dessert platter. Roll your pecan balls in red and pink sprinkles for Valentine’s Day, orange and brown for Thanksgiving, red and green for Christmas, etc.
• If your pecan filling is crumbly,, use your hands to press the mixture together as you’re forming the balls. The syrup gets extra sticky from the warmth of your hands and helps the balls hold together.

Serving Suggestions

These pecan pie balls can be served at room temperature once the chocolate coating has hardened. 

Proper Storage

To Store: Any leftovers or pre-made Pecan Pie Balls can be stored in an uncovered container in the refrigerator for up to 5 days.

Other Easy Pecan Dessert Recipes

• Pecan Pie Cheesecake
• Pecan Pie Bites
• How to Make Candied Pecans
• Pecan Pie Bars
• Pecan Cinnamon Roll Muffins
• Pecan Pie
• Pecan Pie Brownies
• Pecan Pie Cheesecake Bars
• Condensed Milk Pecan Balls

4.86 from 28 votes

Pecan Pie Balls

Author — Jennifer Fishkind

Serves — 16

It is so quick and easy to make these delicious no-bake Pecan Pie Balls. This recipe transforms the traditional holiday dessert slice into perfectly portioned, bite-sized pieces.

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Prep Time 5 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Video

Ingredients

  

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• ▢ 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 (I used Ghirardelli brand)
• ▢ Optional garnish-Holiday themed sprinkles

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.
  1½ cups pecans, ¾ cup graham cracker crumbs, ⅔ cup brown sugar, ¼ cup maple syrup, 2 tablespoons light karo syrup, 2 tablespoons salted butter, ¼ teaspoon almond extract, ¾ teaspoon rum extract
• Once chilled, using a 2 inch cookie scoop, scoop out the pecan filling and form into tight balls. **I 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** 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.
  12 ounces chocolate melting discs
• 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.
  Optional garnish-Holiday themed sprinkles

Jenn’s Notes

Storage:

Store any leftovers or pre-made Pecan Pie Balls in an uncovered container, in the refrigerator for up to 5 days.

Tips:

• If you can not find the chocolate melting discs you can use Chocolate Almond Bark in the exact same way.  It is a very popular item used when making chocolate coated strawberries, pretzels or any other dipped and coated candies.  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 it therefore making these two options ideal for use in this recipe. They can also be found in vanilla/white chocolate flavor as well.  
• Chocolate melting discs will also come in different colors so you can get creative and customize your treats.
• If you can not find any of these options, you can use a 12 ounce bag of semi-sweet chocolate chips mixed with 2 tablespoons of unflavored crisco shortening (or coconut oil) melted in a microwave safe bowl, on medium heat, for 1-2 minutes.  You will want to make sure to stir your chocolate at 1 minute 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.  If your microwave has a melt setting for chocolate I would utilize that.
• 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.
• If you do not want to use rum extract then you can use vanilla extract instead.  The flavor will still be delicious.

Recipe Inspired By Plain Chicken

Nutrition Info

Calories: 197kcal | Carbohydrates: 24g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 55mg | Potassium: 70mg | Fiber: 1g | Sugar: 19g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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