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Rich, indulgent, and bursting with that unmistakable Southern charm, Pecan Pie Balls are everything you love about traditional pecan pie—reimagined into irresistibly poppable bites. These no-bake delights wrap buttery pecans, sweet caramel, and crunchy cookie crumbs into a truffle-like treat that’s dipped in silky chocolate and topped with more chopped pecans for the perfect crunch.

Ideal for gifting, parties, or keeping stashed in the fridge for late-night cravings, these little morsels deliver the nostalgic flavor of holiday pies with none of the baking fuss. One bite, and you’re met with gooey centers, toasted nuttiness, and a kiss of brown sugar bliss. It’s the kind of recipe that turns heads and disappears quickly from dessert trays.

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Ingredients for this Pecan Pie Balls

• 2 cups finely chopped pecans
• 1 cup graham cracker crumbs
• 1 cup brown sugar
• ½ cup maple syrup or corn syrup
• ½ tsp vanilla extract
• ½ tsp salt
• 1 cup semi-sweet chocolate chips (for coating)
• 1 tbsp coconut oil or butter (for chocolate melt)
• Extra chopped pecans for garnish

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Step 1: Toast and Prep the Pecans

In a dry skillet over medium heat, toast the chopped pecans for 4-5 minutes, stirring frequently until fragrant. Let them cool completely. Toasting deepens the nutty flavor and adds a subtle crunch.

Step 2: Make the Filling Mixture

In a large mixing bowl, combine the toasted pecans, graham cracker crumbs, brown sugar, maple syrup, vanilla extract, and salt. Mix until well combined and a sticky, moldable dough forms. If too dry, add a bit more syrup; if too wet, sprinkle in extra crumbs.

Step 3: Shape into Balls

Scoop out about 1 tablespoon of the mixture and roll it between your hands to form a ball. Repeat until all the mixture is used. Place the balls on a parchment-lined tray and freeze for 20-30 minutes to firm up.

Step 4: Coat with Chocolate

Melt the chocolate chips and coconut oil (or butter) together in a microwave-safe bowl or using a double boiler. Dip each chilled ball into the melted chocolate using a fork, tapping off the excess. Return to the tray.

Step 5: Garnish and Set

While the coating is still wet, sprinkle each ball with extra chopped pecans. Let the chocolate set fully at room temperature or speed it up by placing the tray in the fridge.

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Frequently Asked Questions

How do I keep the mixture from getting too sticky to handle?

Chill the dough before rolling or lightly grease your hands with butter or oil. That will help manage the stickiness and give you smoother, rounder balls.

Can I use honey instead of syrup?

Yes, honey works as a substitute for maple or corn syrup. It may alter the flavor slightly but still adds the right level of sweetness and binding.

Do I have to toast the pecans?

Toasting is optional but recommended. It enhances flavor and adds an extra layer of crispness that balances the gooey center.

What’s the best chocolate for coating?

Semi-sweet or dark chocolate works best as it contrasts nicely with the sweetness of the filling. Avoid milk chocolate unless you prefer a sweeter bite.

Can I make these dairy-free?

Yes! Use dairy-free chocolate chips and coconut oil instead of butter.

Are these gluten-free?

They can be if you use gluten-free graham cracker crumbs. Always check packaging to be sure.

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