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Pecan Pie Balls

Pecan pie balls coated in chocolate, topped with chopped pecans, and filled with a soft pecan and cookie mixture.

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These no-bake pecan pie balls are a festive holiday treat made with finely chopped pecans, brown sugar, maple syrup, and coated in smooth chocolate. Perfect for parties, gift boxes, or an easy dessert, they deliver all the flavor of pecan pie in a bite-sized truffle.

Ingredients

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  • 2 cups finely chopped pecans
  • 2/3 cup graham cracker crumbs
  • 3/4 cup light brown sugar, packed
  • 1/4 tsp salt
  • 1/3 cup unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 1/2 tsp rum extract (or vanilla/almond/bourbon extract)
  • 1 tbsp light corn syrup
  • 4 semi-sweet chocolate baking bars (4 oz each), chopped

Instructions

  1. In a large bowl, mix pecans, graham cracker crumbs, brown sugar, salt, butter, maple syrup, rum extract, and corn syrup until well combined and crumbly.
  2. Use a cookie scoop to form the mixture into small balls. Gently roll each into a smooth shape.
  3. Place the balls on a parchment-lined baking sheet and freeze for 1 hour.
  4. Melt the chopped chocolate in the microwave at 30-second intervals until smooth, stirring between each.
  5. Dip each frozen ball into the melted chocolate and roll until coated. Place back on parchment paper.
  6. Optionally, top with chopped pecans or sprinkles before the chocolate sets.
  7. Let sit until chocolate is fully set. Chill in the freezer for 5–10 minutes to speed up setting.
  8. Serve at room temperature or store in an airtight container.

Notes

  • If the mixture is too crumbly, add 1–2 tablespoons of maple syrup or water.
  • Use a double boiler for better control when melting chocolate.
  • Decorate with crushed pecans, sea salt, or colored sprinkles for a festive look.
  • These truffles can be made ahead and frozen for up to 3 months.
  • For a boozy version, add 1–2 tablespoons of bourbon.
  • White chocolate can be used instead of semi-sweet, but reduce the sugar to avoid overpowering sweetness.

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