Description
Delicious no-bake pecan pie balls coated in smooth chocolate, combining the rich flavors of pecans, maple syrup, and extracts for a festive treat perfect for any occasion.
Ingredients
Scale
Pecan Pie Balls
- 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
Chocolate Coating
- 12 ounces chocolate melting discs (Ghirardelli brand recommended)
- Optional garnish - Holiday themed sprinkles
Instructions
- Mix Ingredients: In a large mixing bowl, combine the chopped pecans, graham cracker crumbs, brown sugar, maple syrup, karo syrup, melted butter, almond extract, and rum extract. Stir with a wooden spoon until evenly mixed. Cover with plastic wrap and chill in the refrigerator for 2 hours or up to overnight.
- Form Pecan Balls: Once chilled, wet your hands with warm water. Using a 2-inch cookie scoop, scoop out the pecan filling and place it into the palm of your hand. Gently squeeze and compact the mixture into tight balls. Set the pecan balls onto a parchment-lined baking sheet and repeat until all filling is used.
- Melt Chocolate: In a medium bowl, melt the chocolate melting discs following package instructions, stirring until smooth.
- Coat Pecan Balls: Using a fork, gently dip one pecan ball at a time into the melted chocolate, rolling it around carefully to avoid breaking apart. Lift out and place back onto the parchment-lined baking sheet. Repeat for all pecan balls.
- Add Sprinkles and Chill: If desired, sprinkle holiday-themed candy sprinkles on top of the chocolate-coated pecan balls. Refrigerate the baking sheet uncovered for 2 hours to allow the chocolate to firm up.
Notes
- Store leftovers or pre-made pecan pie balls in an uncovered container in the refrigerator for up to 5 days.
- If chocolate melting discs are unavailable, substitute with chocolate almond bark or 12 ounces semi-sweet chocolate chips mixed with 2 tablespoons unflavored shortening or coconut oil, melted carefully.
- Do not confuse melting chocolate with baking chocolate, as baking chocolate will not melt and re-harden properly for coating.
- You can find chocolate melting discs in various colors and flavors, allowing customization of your treats.
- If you prefer not to use karo syrup, increase maple syrup instead; use good quality pure maple syrup for best flavor.
- Rum extract can be substituted with vanilla extract without compromising taste.
Nutrition
- Serving Size: 1 piece
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
