Pecan Pie Balls

These no-bake bites capture the rich, buttery flavor of pecan pie in a decadent, pop-able treat. Perfect for holiday gifting or a sweet party offering!

Yields: Approximately 24 truffles

Ingredients

For the Filling:

• 1½ cups pecans, finely chopped

• 1 cup graham cracker crumbs

• ½ cup brown sugar, packed

• ¼ cup unsalted butter, melted

• 2 tbsp maple syrup (or light corn syrup)

• 1 tsp vanilla extract

For the Coating:

• 1 cup semi-sweet or milk chocolate chips

• 1 tbsp coconut oil (optional, for a smoother, shinier coating)

Optional Additions & Garnishes:

• A pinch of sea salt (enhances sweetness)

• 1–2 tbsp bourbon (for a sophisticated kick)

• Mini marshmallows, folded into the mixture

• Extra crushed pecans, flaky sea salt, or sprinkles for decoration

Instructions:

1. Make the Filling Base:
In a medium bowl, combine the finely chopped pecans, graham cracker crumbs, and brown sugar. Pour in the melted butter, maple syrup, and vanilla extract (and bourbon, if using). Mix thoroughly until the mixture is fully combined and has a texture similar to wet sand.

2. Chill the Mixture:
Cover the bowl and refrigerate the mixture for at least 30 minutes. This crucial step makes it much easier to roll into neat balls.

3. Form the Balls:
Using a tablespoon or small cookie scoop, portion out the mixture. Roll each portion firmly between your palms to form a smooth, compact ball. Place the rolled balls on a parchment or wax paper-lined baking sheet. Once all are rolled, chill for another 15 minutes to ensure they are firm.

4. Melt the Chocolate:
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring well after each interval, until the chocolate is completely smooth and glossy. Alternatively, you can melt them together in a heatproof bowl set over a pot of simmering water (double boiler).

5. Coat the Truffles:
Using a fork or dipping tools, submerge each chilled pecan ball into the melted chocolate, swirling to coat it completely. Gently tap the fork on the edge of the bowl to remove any excess chocolate.

6. Decorate and Set:
Place the chocolate-coated ball back onto the parchment-lined sheet. Immediately garnish with a sprinkle of crushed pecans, sea salt, or sprinkles before the chocolate sets. Repeat with all truffles.

7. Set the Chocolate:
Allow the truffles to set at room temperature until the chocolate is firm, or refrigerate for about 15 minutes to speed up the process.

Chef’s Tips for Success

• Finely Chopped Pecans: This is key for a mixture that holds together well and is easy to roll.

• For a Thicker Shell: For an extra decadent treat, after the first chocolate coat has fully set, dip each truffle a second time.

• Storage: Keep finished truffles in an airtight container in the refrigerator for up to two weeks. They are best served cool.