Pecan pie balls are no-bake, bite-sized candies with the taste of pecan pie filling: chopped pecans, graham cracker crumbs, brown sugar and maple, rolled into balls and dipped in a shell of semi-sweet chocolate. They are a holiday treat for cookie trays, gift tins and Thanksgiving dessert tables.
How to make pecan pie balls: Mix finely chopped pecans, graham cracker crumbs, brown sugar, salt, melted butter, maple syrup, rum extract and corn syrup. Scoop and gently roll into balls, then freeze for 1 hour. Dip each ball in melted semi-sweet chocolate, set on parchment and let the coating set fully.
Why You’ll Love It
- No oven. The filling is stirred together and the chocolate is melted in the microwave.
- Pecan pie in one bite. Nutty, buttery and caramel-sweet, with a snap of chocolate.
- Ten minutes of prep. The freezer does the rest.
- A big batch. One batch makes 25 balls.
Ingredient Notes
Pecans. Two cups, finely chopped.
Graham cracker crumbs. Two-thirds of a cup. They stand in for the pie crust.
Light brown sugar. Three-quarters of a cup, packed.
Unsalted butter. A 1/3 cup, melted.
Pure maple syrup and light corn syrup. A 1/4 cup of maple syrup and 1 tablespoon of corn syrup bind the filling.
Rum extract. A 1/2 teaspoon. It is an extract, not rum.
Semi-sweet chocolate baking bars. Four 4-ounce bars, chopped, for the coating.
Ingredients
- 2 cups pecans, finely chopped
- 2/3 cup graham cracker crumbs
- 3/4 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1/4 cup pure maple syrup
- 1/2 teaspoon rum extract
- 1 tablespoon light corn syrup
- 4 bars semi-sweet chocolate baking bars (4 ounces each), chopped
How to Make Pecan Pie Balls
1. Mix the filling. In a large bowl, combine the pecans, graham cracker crumbs, brown sugar, salt, melted butter, maple syrup, rum extract and corn syrup. Mix thoroughly. The mixture will be slightly crumbly.
2. Shape the balls. Scoop portions with a cookie scoop and gently roll them until smooth. Do not squeeze hard, or they may fall apart. Set them on a cutting board or parchment-lined baking sheet.
3. Freeze. Freeze the shaped balls for 1 hour.
4. Melt the chocolate. Melt the chopped chocolate in a small microwave-safe bowl until smooth.
5. Dip and set. Drop the balls into the chocolate one at a time and roll until evenly coated. Return them to the parchment and, if you like, top with a few pecan pieces before the chocolate sets. Let the coating set fully before serving at room temperature.
How to Keep Pecan Pie Balls From Falling Apart
The filling is crumbly by nature, so it needs a light hand. Three steps in the recipe keep the balls in one piece from the bowl to the chocolate.
| Step | Do this | Not this |
|---|---|---|
| Mixing | Mix thoroughly, until every crumb is moistened | Stop while dry pockets are left |
| Shaping | Scoop, then roll gently until smooth | Squeeze hard in your fist |
| Before dipping | Freeze the shaped balls for 1 hour | Dip them soft, straight from rolling |
| Dipping | Drop in one ball at a time and roll to coat | Crowd several into the bowl |
A cookie scoop keeps the portions the same size, so the balls match. If a ball cracks while you roll it, rerolling with slightly damp hands is an optional trick that can smooth it out.
I will not promise they can never crumble. But mixed well, rolled gently and frozen firm, they go into the chocolate cold and solid, and that is the best start you can give them.
Tips for Success
How long should I freeze the shaped balls before dipping?
For 1 hour.
How do I melt the chocolate?
Chop the bars and melt them in a small microwave-safe bowl until smooth. The recipe gives no power setting or time, so go slowly and stir until no lumps are left.
When do the pecan pieces go on top?
Right after each ball is dipped, before the chocolate sets. They are optional.
Is the filling supposed to be crumbly?
Yes, slightly. It comes together when you scoop and roll it.
Can I use a different chocolate coating?
This recipe uses semi-sweet chocolate baking bars. Pecan pie balls are also made with chocolate almond bark, but that belongs to a separate recipe with its own amounts.
When Is the Chocolate Coating Ready?
When it has set fully and is firm to the touch. Serve the balls at room temperature after that. The recipe lists 70 minutes in total, which is 10 minutes of prep and the 1-hour freeze. It does not put a number on the time the chocolate takes to set, so allow a little extra before you pack or serve them.
Variations
Pecan topping. Press a few pecan pieces onto each ball while the chocolate is wet.
Other kinds. There are keto, bourbon and date-based pecan pie balls. Each uses a different filling, and none of them can be swapped into this recipe.
For another ball-shaped treat, try Peanut Butter Buckeyes, made with smooth peanut butter and dipped most of the way in semisweet chocolate.
Storage & Reheating
These are not reheated. The recipe does not give a storage time, so I will not make one up. The filling has butter in it, and USDA FSIS advises refrigerating perishable foods within 2 hours, so keep the finished balls in a covered container in the refrigerator between servings. If you freeze them, thaw them in the refrigerator, not on the counter.
What to Serve With It
For a whole tray of pecan pie treats, add pecan pie bark, pecan pie brownie bombs, lazy pecan pie bars and pecan cheesecake bars. For a warm dessert to serve with a spoon, bake the pecan pie cobbler or the pecan pie dump cake.
Frequently Asked Questions
How can I shape the balls without making them fall apart?
Mix the filling thoroughly, scoop it, and roll gently. Do not squeeze hard. Then freeze the balls before dipping.
When is the chocolate coating ready to serve?
When it has set fully. Serve at room temperature.
Do pecan pie balls need to be baked?
No. This is a no-bake recipe.
How many pecan pie balls does this make?
About 25.
Final Notes
I roll these with the lightest touch I can manage and get them into the freezer right away, because a hard squeeze is what breaks them. If you make them, leave a comment to tell me how they turned out or ask a question.
Pecan Pie Balls
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Ingredients
- 2 cups pecans finely chopped
- 2/3 cup graham cracker crumbs
- 3/4 cup light brown sugar packed
- 1/4 teaspoon salt
- 1/3 cup unsalted butter melted
- 1/4 cup pure maple syrup
- 1/2 teaspoon rum extract
- 1 tablespoon light corn syrup
- 4 bars semi-sweet chocolate baking bars 4 ounces each; chopped
Instructions
- In a large bowl, combine the pecans, graham cracker crumbs, brown sugar, salt, melted butter, maple syrup, rum extract and corn syrup. Mix thoroughly. The mixture will be slightly crumbly.
- Scoop portions with a cookie scoop and gently roll them until smooth. Do not squeeze hard, or they may fall apart. Set them on a cutting board or parchment-lined baking sheet.
- Freeze the shaped balls for 1 hour.
- Melt the chopped chocolate in a small microwave-safe bowl until smooth.
- Drop the balls into the chocolate one at a time and roll until evenly coated. Return them to the parchment and, if you like, top with a few pecan pieces before the chocolate sets. Let the coating set fully before serving at room temperature.
