Here’s an easy, rich, no-bake Pecan Pie Balls recipe — all the flavor of pecan pie in bite-size form, dipped in chocolate!
🥧✨ Pecan Pie Balls
Ingredients
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1 ½ cups finely chopped pecans (toasted for best flavor)
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1 cup graham cracker crumbs
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1 cup brown sugar
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½ cup corn syrup or maple syrup
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2 tbsp melted butter
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1 tsp vanilla extract
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½ tsp salt
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12 oz chocolate (dark, milk, or semisweet) for dipping
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Optional: extra chopped pecans or flaky salt for topping
Instructions
⭐ 1. Make the filling
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In a bowl, mix:
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chopped pecans
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graham cracker crumbs
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brown sugar
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salt
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Stir in:
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melted butter
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corn syrup (or maple syrup)
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vanilla
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Mix until a thick, sticky dough forms.
If too dry, add 1–2 tsp syrup; if too wet, add a spoonful of crumbs.
⭐ 2. Shape the balls
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Scoop about a tablespoon of mixture.
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Roll into balls (you should get 20–25).
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Place on a parchment-lined sheet and refrigerate 20–30 minutes to firm up.
⭐ 3. Dip in chocolate
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Melt the chocolate in 20–30 second intervals, stirring until smooth.
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Dip each pecan ball using a fork, letting excess drip off.
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Place back on parchment.
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Top with a pecan piece or sprinkle of flaky salt if desired.
⭐ 4. Chill & serve
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Refrigerate until chocolate is set (about 15–20 minutes).
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Store in the fridge up to a week or freeze up to 2 months.
Variations
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Bourbon Pecan Pie Balls: Add 1–2 tsp bourbon to the filling.
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Dark chocolate lovers: Use 70% chocolate and add a pinch of cinnamon.
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Coconut twist: Add ¼ cup shredded coconut to the filling.
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Maple version: Use all maple syrup and add ¼ tsp maple extract.
If you’d like, I can turn these into truffles, give you a no-graham version, or make a low-sugar or gluten-free version!
