Introduction

Pecan Pie Balls are a bite-sized twist on the classic pecan pie, delivering rich buttery pecans, sweet maple syrup, and a touch of chocolate in every morsel. These no-bake treats are easy to prepare and perfect for holiday gatherings or anytime you crave a decadent dessert without the fuss of baking a whole pie.

The image shows several round treats on a white plate, each coated in smooth dark brown chocolate with a shiny surface. The treats are decorated on top with small, round sprinkles in red, green, and white colors. One treat in the front is cut in half, revealing a textured inside made of light brown crumbly mixture with small white nut pieces scattered throughout. The plate sits on a white marbled surface with a few more colorful sprinkles around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pecans, finely chopped
1 cup graham cracker crumbs
1/2 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (for coating)
Extra chopped pecans (for garnish)

Instructions

Step 1: In a large mixing bowl, whisk together the finely chopped pecans, graham cracker crumbs, powdered sugar, cocoa powder, and salt until evenly combined.
Step 2: In a separate bowl, beat the softened butter, maple syrup, and vanilla extract together until smooth and creamy using a hand mixer or whisk.
Step 3: Pour the wet mixture into the dry ingredients and fold together with a spatula until a thick, slightly sticky mixture forms. Add more maple syrup by teaspoonfuls if needed to reach the right consistency.
Step 4: Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the mixture.
Step 5: Scoop about a tablespoon of the chilled mixture and roll into balls with your hands or a small cookie scoop. Place the balls on a parchment-lined baking sheet, spacing them slightly apart.
Step 6: Refrigerate the rolled balls for another 30 minutes to firm up further before coating.
Step 7: Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Add a teaspoon of coconut or vegetable oil if the chocolate is too thick.
Step 8: Dip each chilled ball into the melted chocolate using a fork or toothpick, coating completely. Let excess chocolate drip off, then place back on the parchment-lined sheet. Sprinkle extra chopped pecans on top while the chocolate is still wet if desired.
Step 9: Repeat until all balls are coated. Reheat chocolate briefly if it begins to harden during dipping.
Step 10: Refrigerate the coated balls for about 30 minutes to allow the chocolate to set fully before serving.

Tips & Variations

Use a small cookie scoop to create evenly sized pecan pie balls for uniform cooking and presentation.
Add a splash of bourbon or a pinch of sea salt to the mixture for a richer, more complex flavor.
Try rolling the balls in crushed graham crackers or chocolate sprinkles instead of chocolate coating for a different texture and look.
If the mixture is too dry, adjust by adding more maple syrup a teaspoon at a time until you get the ideal sticky consistency.

Storage

Store pecan pie balls in an airtight container in the refrigerator for up to one week. For longer storage, place them in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before serving. To re-soften the chocolate coating slightly, let the balls sit at room temperature for 10 minutes before eating.

How to Serve

The image shows a close-up of small, round treats on a white plate over a white marbled surface. Each treat has a smooth chocolate coating studded with red, white, and green small round sprinkles, creating a festive look. One treat is cut in half, revealing a dense, crumbly interior filled with small almond or nut pieces in a golden-brown mixture. The chocolate layer is thin but covers the entire outer surface of each treat. Scattered tiny sprinkles also lay on the marbled surface around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of pecans?

Yes, walnuts or almonds can be used as alternatives, though the flavor will differ slightly. Make sure to finely chop them for the best texture.

Do I have to refrigerate the balls before coating with chocolate?

Yes, chilling the mixture before rolling and again after rolling helps the balls hold their shape and makes coating with chocolate easier and less messy.

Pecan Pie Balls Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

These Pecan Pie Balls are a delicious, bite-sized dessert that captures the classic flavors of pecan pie with a rich, buttery, and sweet filling coated in smooth semi-sweet chocolate. Easy to make and perfect for sharing, these treats combine a crunchy pecan and graham cracker base with the indulgence of chocolate coating, creating a delightful flavor explosion in every bite.

Author: Dana
Prep Time: 15 minutes
Cook Time: 15 minutes (melting chocolate and coating)
Total Time: 1 hour 15 minutes (including chilling time)
Yield: 20–25 pecan pie balls 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup pecans, finely chopped
1 cup graham cracker crumbs
1/2 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract

Coating

1 cup semi-sweet chocolate chips
Extra chopped pecans (for garnish)

Instructions

Prepare the Mixture: Gather all ingredients. In a large bowl, whisk together finely chopped pecans, graham cracker crumbs, powdered sugar, cocoa powder, and salt to combine the dry ingredients evenly. In a separate bowl, cream softened butter, maple syrup, and vanilla extract using a hand mixer until smooth and creamy. Pour the wet mixture into the dry ingredients and fold together with a spatula until thick and slightly sticky, adding more maple syrup if too dry. Cover with plastic wrap and refrigerate for 30 minutes to firm up.
Roll the Balls: Remove the chilled mixture from the refrigerator. Using a tablespoon or small cookie scoop, form the mixture into uniform balls. Place them spaced apart on a parchment-lined baking sheet. Refrigerate again for 30 minutes to firm.
Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth. Add a teaspoon of coconut or vegetable oil if the chocolate is too thick.
Coat the Balls: Dip each chilled pecan pie ball into the melted chocolate using a fork or toothpick to coat completely. Let excess chocolate drip off before placing back on the parchment-lined sheet. Sprinkle extra chopped pecans on top while the chocolate is still wet. Repeat until all balls are coated. Reheat chocolate as needed to keep it melted.
Chill and Serve: Refrigerate the chocolate-coated pecan pie balls for about 30 minutes to set the chocolate completely. Serve chilled or at room temperature. Enjoy as is or pair with vanilla ice cream or whipped cream for extra indulgence.

Notes

Use a small cookie scoop for consistent ball sizes.
Add additional maple syrup by teaspoon if the mixture feels dry.
To thin melted chocolate, add a small amount of coconut or vegetable oil.
Try rolling balls in crushed graham crackers or chocolate sprinkles for a variation.
Optional: Add a splash of bourbon or sprinkle sea salt to the mixture for a unique twist.
Store pecan pie balls in an airtight container in the refrigerator for up to one week.

Keywords: pecan pie balls, no-bake dessert, chocolate coated pecan balls, holiday treats, bite-sized desserts, easy dessert recipe