Description

Pecan Pie Balls are a delightful no-bake treat that combines the classic flavors of pecan pie into bite-sized, chocolate-coated balls. Made with graham cracker crumbs, chopped pecans, brown sugar, maple syrup, and vanilla, these sweet morsels are dipped in rich chocolate almond bark for a perfect balance of crunchy and creamy texture. Ideal for parties, holidays, or anytime you crave a quick and elegant dessert.

Ingredients

Scale

Filling

1 cup graham cracker crumbs
2 ½ cups pecan halves, finely chopped
1 cup brown sugar
1 tsp vanilla extract
6 to 8 tbsp melted butter
½ cup pure maple syrup

Coating

24 ounces chocolate almond bark

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Instructions

Prepare the filling mixture: In a large mixing bowl, combine the graham cracker crumbs, brown sugar, pure maple syrup, and finely chopped pecans. Gradually add the melted butter while stirring until the mixture becomes sticky enough to form into balls.
Form the balls and chill: Shape the mixture into 1-inch balls and place them on a parchment-lined tray. Refrigerate or freeze the balls for about one hour to firm up.
Melt the chocolate almond bark: Following the package instructions, gently melt the chocolate almond bark, ensuring it is smooth and lump-free for dipping.
Dip and coat the balls: Using a fork or dipping tool, immerse each chilled ball into the melted chocolate until fully coated. Place the coated balls back on the parchment-lined tray.
Allow chocolate to set: Let the chocolate-coated balls sit at room temperature or in the refrigerator until the chocolate hardens completely before serving.

Notes

Use pure maple syrup for authentic flavor and sweetness.
You can adjust the amount of melted butter to get the perfect consistency for rolling.
Chilling the balls before dipping in chocolate helps the coating set faster and prevents melting.
Store finished pecan pie balls in an airtight container in the refrigerator for up to one week.
For a different variation, try using dark or milk chocolate almond bark depending on your taste preference.