Description
Pecan Pie Balls are a delightful no-bake treat that combines the rich flavors of pecans, brown sugar, and maple syrup into bite-sized balls coated with smooth chocolate almond bark. Easy to prepare and perfect for holiday gatherings or anytime sweet cravings arise.
Ingredients
Scale
Dry Ingredients
- 2½ cups finely chopped pecan halves
- 1 cup graham cracker crumbs
- 1 cup brown sugar
Wet Ingredients
- 1 tsp vanilla extract
- ½ cup maple syrup
- 4 to 6 Tbsp melted butter (as needed)
Coating
- 1 (24-oz) package chocolate almond bark
Instructions
- Combine Ingredients: In a large mixing bowl, combine the finely chopped pecans, graham cracker crumbs, brown sugar, vanilla extract, and maple syrup. Stir thoroughly to blend all the flavors. Add melted butter gradually, just enough for the mixture to hold together and be easily shaped into balls. Depending on texture, you may have some butter left unused.
- Shape the Balls: Using your hands, form the pecan mixture into 1-inch diameter balls, ensuring they are compact and hold their shape well.
- Chill the Balls: Place the shaped balls on a baking sheet lined with parchment paper. Refrigerate or freeze them for one hour to firm up before dipping.
- Melt the Almond Bark: Following the package instructions, melt the chocolate almond bark carefully until smooth, ready for dipping.
- Dip the Balls: Remove the chilled pecan balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring an even coating all around.
- Set the Coating: Place the chocolate-coated balls back onto parchment or wax paper. Let them sit at room temperature until the chocolate sets and hardens, completing the confection.
Notes
- You can substitute maple syrup with honey for a slightly different flavor.
- If the mixture feels too dry, add a little more melted butter to help it bind.
- To speed up setting time, you can refrigerate the coated balls after dipping.
- These treats can be stored in an airtight container at room temperature for up to one week or refrigerated for longer freshness.
- For a nut-free variation, replace pecans with toasted sunflower seeds and use a nut-free almond bark alternative.
