It is so quick and easy to make these dangerously delicious no-bake Pecan Pie Balls. This recipe is a twist on the traditional holiday dessert and transforms the nutty crunch and rich flavors found in the classic confection into perfectly portioned, bite-sized pieces. The perfect addition to your Christmas Cookie exchange!
Perfectly Portioned Pecan Pie Balls
This Pecan Pie Balls recipe is my re-imagined version of Pecan Pie, but served as an individual, grab-and-go, portable sweet treat instead of a slice.
In 5 quick minutes, you can easily form the sticky, crunchy, caramel-like filling that makes this simple dessert so delicious. The truffles are dipped in a chocolate candy coating and gloriously garnished with holiday-colored sprinkles to create a small portioned taste to eat after a filling Thanksgiving or at holiday parties!
A dessert table can often seem overwhelming when faced with an ample spread that needs sampling, especially when stomach space is limited.
That’s why this pecan pie truffle is the perfect compromise and the best way to eat pecan pie in the form of a ball–each bite has the same sweet and gooey, nutty crunch as the traditional dessert, but it’s mini-sized so you can get a taste in one bite! And if adding a layer of chocolate to pecan pie seems wrong, I don’t ever want to be right!
Why We Love This Pecan Pie Balls Recipe
- No-bake recipe that is quick and easy to make.
- Delicious dessert that is has the same sweet and nutty flavors as your favorite slice.
- It’s the best part of pecan pie rolled into one perfectly portioned, handheld taste.
- Portable, on-the-go treat.
- Perfect for parties, tailgating, holiday dessert platters, Christmas parties and homemade edible gifts.
Ingredients / Shopping List
- Pecans, fine chopped
- Graham cracker crumbs
- Brown sugar
- Maple syrup
- Light karo syrup
- Salted butter, melted
- Almond extract
- Rum extract
- Chocolate melting discs (I used Ghirardelli brand): You can also use Chocolate Almond Bark.
- Optional garnish: Holiday themed sprinkles
Substitutions and Additions
- Karo Syrup: If you do not wish to use karo syrup in your recipe, you can just increase the amount of maple syrup used. I also highly recommend using good quality maple syrup and not pancake syrup. The flavor really shines through with these no-bake treats.
- Rum Extract: If you do not want to use rum extract then you can use vanilla extract instead. The flavor will still be delicious.
- Boozy Pie Balls: You can add bourbon, brandy, or spiced rum to the pecan mixture for an adult boozy treat.
- Cookie Crumbs: Vanilla wafers or digestive biscuit crumbs can be subbed for graham crackers.
- Candy Colors: Chocolate melting discs come in different colors so you can get creative and customize your treats. They can be found in vanilla/white chocolate flavor as well.
- Custom Holiday Colors: Sprinkles come is a variety of shapes and colors. You can easily create your own holiday-themed Pecan Pie Balls and add a festive flair to any dessert platter. Roll your pecan balls in red and pink sprinkles for Valentine’s Day, orange and brown for Thanksgiving, red and green for Christmas, etc.
Recommended Tools
- Mixing bowls
- Measuring tools
- Wooden spoon
- Plastic wrap
- 2 inch cookie scoop
- Fork
- Parchment paper
- Baking sheet
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make the Recipe
It is so quick and easy to make these Pecan Pie Balls by simply mixing your ingredients to form a filling, chilling it, and dipping bite-sized balls in chocolate. This no-bake dessert is a delicious way to sample a slice in a handheld, perfect mini portion.
- Mix together chopped pecans, graham cracker crumbs, brown sugar, maple syrup, karo syrup, melted butter, almond and rum extracts until well combined.
PRO-TIP: You can easily chop your pecans using a food processor
- Cover and place in the refrigerator for 2 hours or up to overnight.
- Use a 2 inch cookie scoop to scoop out the pecan filling.
- Form chilled pecan filling into tight balls.
Pro Tip: I suggest wetting your hands with warm water, place the scooped filling into the palm of your hand and gently squeeze and compact the pecan filling into a tight ball. - Set the pecan balls onto a parchment lined baking sheet.
- Melt the chocolate according to package directions and stir until smooth.
- Place one pecan ball into the melted chocolate, roll it around to coat, lift it out, and place it back on baking sheet. Repeat this process until all the pecan pie balls are coated in chocolate.
Pro Tip: I recommend using a fork to place the pecan ball in the chocolate and lifting it out of the bowl. - Sprinkle holiday themed candy sprinkles onto the tops of each pie ball.
- Place the baking sheet in the refrigerator for 2 hours, uncovered, to allow the chocolate to firm back up.
- Enjoy!
Tips
- These pecan pie balls can be served at room temperature once the chocolate coating has hardened.
Storage Tips
- To Store: Store any leftovers or pre-made Pecan Pie Balls in an uncovered container, in the refrigerator for up to 5 days.
Frequently Asked Questions
If your pecan filling is crumbly, don’t worry! Use your hands to press the mixture together as you’re forming the balls. The syrup gets extra sticky from the warmth of your hands and helps the balls hold together.
No, you do not need to refrigerate these treats. While I like truffles cold, you can definitely keep these at room temperature and they’ll be perfect.
If you can not find the chocolate melting discs, you can use Chocolate Almond Bark in the exact same way. It is a very popular item used when making chocolate-coated strawberries, pretzels or any other dipped and coated candies. It is very easy to use when following package directions. Different brands may call it melting chocolate blocks. This is very different from baking chocolate squares as this is made to melt smooth then re-harden and stick to whatever it is you are coating/dipping into chocolate. Baking chocolate squares will not do this.
The chocolate melting discs and the almond bark already have added sugar and fats to them therefore making these two options ideal for use in this recipe. They can also be found in vanilla/white chocolate flavors as well.
If you can not find any of these options, you can use a 12-ounce bag of semi-sweet chocolate chips mixed with 2 tablespoons of unflavored Crisco shortening (or coconut oil) melted in a microwave-safe bowl, on medium heat, for 1-2 minutes. You will want to make sure to stir your chocolate at 1 minute then continue to heat in 30-second intervals. Be careful not to overheat your chips because they could seize up and not work for dipping. If your microwave has a melt setting for chocolate I would utilize that.
Other Easy Pecan Dessert Recipes
- Pecan Pie Cheesecake
- Pecan Pie Bites
- How to Make Candied Pecans
- Pecan Pie Bars
- Pecan Cinnamon Roll Muffins
- Pecan Pie
- Pecan Pie Brownies
- Pecan Pie Cheesecake Bars
Pecan Pie Balls
Video
Ingredients
- 1½ cups pecans fine chopped
- ¾ cup graham cracker crumbs
- ⅔ cup brown sugar
- ¼ cup maple syrup
- 2 tbsp light karo syrup
- 2 tbsp salted butter melted
- ¼ tsp almond extract
- ¾ tsp rum extract
- 12 ounces chocolate melting discs (I used Ghirardelli brand)
- Optional garnish-Holiday themed sprinkles
Instructions
- In a large mixing bowl, using a wooden spoon, combine the chopped pecans, graham cracker crumbs, brown sugar, maple syrup, karo syrup, melted butter, almond and rum extracts. Mix until evenly combined. Cover with plastic wrap and chill in the refrigerator for 2 hours or up to overnight.
- Once chilled, using a 2 inch cookie scoop, scoop out the pecan filling and form into tight balls. **I suggest wetting your hands with warm water, place the scooped filling into the palm of your hand and gently squeeze and compact the pecan filling into a tight ball** Set the pecan balls onto a parchment lined baking sheet and repeat until all the balls are formed.
- In a medium size bowl, that is not too deep, melt the chocolate melting discs according to package directions. Stir until smooth.
- Using a fork gently place one pecan ball at a time into the melted chocolate. Roll it around in the melted chocolate, being very careful not to break apart the pecan ball, and lift out the chocolate coated pecan pie balls with the same fork and place them back onto the parchment lined baking sheet. Repeat this process until all the pecan pie balls are coated in chocolate.
- At this time you can sprinkle on some holiday themed candy sprinkles if desired onto the tops of each pecan pie ball. Place the baking sheet into the refrigerator for 2 hours, uncovered, to allow the chocolate to firm back up.
Jenn’s Notes
- If you can not find the chocolate melting discs you can use Chocolate Almond Bark in the exact same way. It is a very popular item used when making chocolate coated strawberries, pretzels or any other dipped and coated candies. It is very easy to use when following package directions. Different brands may call it melting chocolate blocks. This is very different from baking chocolate squares as this is made to melt smooth then re-harden and stick to whatever it is you are coating/dipping into chocolate. Baking chocolate squares will not do this.
- The chocolate melting discs and the almond bark already have added sugar and fats to it therefore making these two options ideal for use in this recipe. They can also be found in vanilla/white chocolate flavor as well.
- Chocolate melting discs will also come in different colors so you can get creative and customize your treats.
- If you can not find any of these options, you can use a 12 ounce bag of semi-sweet chocolate chips mixed with 2 tablespoons of unflavored crisco shortening (or coconut oil) melted in a microwave safe bowl, on medium heat, for 1-2 minutes. You will want to make sure to stir your chocolate at 1 minute then continue to heat in 30 second intervals. Be careful not to overheat your chips because they could seize up and not work for dipping. If your microwave has a melt setting for chocolate I would utilize that.
- If you do not wish to use karo syrup in your recipe, you can just increase the amount of maple syrup used. I also highly recommend using good quality maple syrup and not pancake syrup. The flavor really shines through with these no-bake treats.
- If you do not want to use rum extract then you can use vanilla extract instead. The flavor will still be delicious.
I used corn flake crumbs, instead of graham cracker crumbs to make them gluten-free, and only used vanilla extract. They turned out great!
Can you make these ahead of time and freeze them? Also, your directions for storing say to store them in the refrigerator, uncoveredโฆ Iโm thinking thatโs a misprint?
oh my goodness. these are out of this world good. everyone loved these.
Can I just karo, I don’t have any maple ?
Hi Reba! I have not tested that substitution to advise.
I made these, they were incredible!!! Then I forgot where I had found the recipe. Iโm so happy to have found it again. Funny thing is, when I was reaching for the rum extract, I mistakenly got my anise extract. They were still delicious!!!!!
Could you substitute vanilla for almond extract and use rum? Not a fan of almond extract. And I might dip in white chocolate.
Yes, you can for sure substitute the vanilla for the almond extract. Not sure about the run. Maybe check out my rum balls?!
using a 2 inch cookie scoop?
MADE THESE RECIPE AND THE BROWN SUGAR U COULD TASTE THE GRIT LIKE UNMELTED SUGAR CAN U MELT BUTTER AND SUGAR BEFORE POURING INTI MIXER
I was excited when I found this recipe but must say it’s really not great. The extracts are wayyy tooo strong and it’s all you taste.
Your recipes look so yummy
THANKS Jen ๐๐ผ๐๐ผโฅ๏ธThese Look SUPER Yum ๐ โ๏ธG-dโฅ๏ธBless Thereโs No PRiVACY Box To click on ๐ณโ๏ธG-dโฅ๏ธBless