Chocolate-Dipped Pecan Pie Balls
These indulgent pecan pie balls envelop the classic flavors of a pecan pie in a handheld treat, enrobed in a silky chocolate shell. A combination of sweet maple, crunchy pecans, and graham cracker crumbs creates a satisfying, festive confection. Perfect for holiday spreads, gatherings, or homemade presents, these no-bake delights come together quickly and store well for extended enjoyment.
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Print Recipe
Servings: 36 pieces
Ingredients
- 1 cup of crushed graham crackers finely ground
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2½ cups of pecan halves chopped to a fine consistency
- 1 cup packed brown sugar
- 4 to 6 tablespoons of butter melted (use as needed for binding)
- One 24-ounce package of chocolate-flavored almond bark melted
Instructions
- In a large mixing bowl, stir together the finely ground pecans, brown sugar, crushed graham crackers, vanilla, and maple syrup until thoroughly blended.
- Gradually incorporate the melted butter, adding just enough to help the mixture hold its shape when formed. The exact amount of butter may vary based on texture; do not use excess.
- Roll the mixture into uniform 1-inch spheres and arrange them on a baking sheet lined with parchment paper.
- Transfer the baking sheet to the refrigerator or freezer, allowing the formed balls to chill for at least one hour, until firm.
- While the pecan balls are setting, melt the almond bark following the directions on its packaging.
- Once chilled, remove the pecan balls from the cold and dip each one into the melted chocolate coating, ensuring full coverage.
- Place the coated balls onto fresh parchment or wax paper, and allow them to rest undisturbed until the chocolate sets completely.
Notes
Store the finished pecan pie balls in an airtight container in the refrigerator, where they will remain fresh for up to one month. For a spirited version, a splash of bourbon may be added to the pecan mixture during preparation.