Pecan Pie Balls

4.87 from 29 votes

Pecan pie balls are a no bake holiday candy made with chopped pecans, graham crackers and maple syrup, rolled by hand and dipped in chocolate.

Prep Time5

Chill Time4

Total Time4 5

Course: Dessert

Cuisine: American

Servings: (2 inch) pieces

Calories: 197kcal

Author: Jennifer Fishkind

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 (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

Video

Notes

Tips:

Give the filling the full two hours in the refrigerator before you shape it. Cold filling is much easier to form into tight balls.
If the mixture seems crumbly while you are shaping it, wet your hands with warm water and squeeze each portion until it compacts. The warmth helps the sticky syrup hold everything together.
Use chocolate melting discs or almond bark, not baking chocolate squares. Melting discs are made to harden back up around the ball and baking squares are not.

Storage:

Store these in an uncovered container in the refrigerator for up to five days. Once the chocolate has hardened they can be served at room temperature. To freeze them, wait until the chocolate has set, then move them to an airtight container and freeze for up to two months. Thaw them in the refrigerator.

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