Description
Delightful no-bake Pecan Pie Balls coated in smooth melted chocolate, combining the rich flavors of pecans, brown sugar, maple syrup, and a hint of almond and rum extracts for a perfect holiday treat.
Ingredients
Scale
Filling
- 1½ cups pecans fine chopped
- ¾ cup graham cracker crumbs
- ⅔ cup brown sugar
- ¼ cup maple syrup
- 2 tablespoons light karo syrup
- 2 tablespoons salted butter melted
- ¼ teaspoon almond extract
- ¾ teaspoon rum extract
Coating
- 12 ounces chocolate melting discs (Ghirardelli brand recommended)
- Optional garnish: Holiday themed sprinkles
Instructions
- Prepare the filling: 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 extract, and rum extract. Mix until evenly combined. Cover with plastic wrap and chill in the refrigerator for 2 hours or up to overnight.
- Form the balls: Once chilled, using a 2-inch cookie scoop, scoop out the pecan filling and form into tight balls. Wet 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 balls are formed.
- Melt the chocolate: In a medium-sized, shallow bowl, melt the chocolate melting discs according to package directions. Stir until smooth.
- Coat the pecan balls: Using a fork, gently place one pecan ball at a time into the melted chocolate. Roll it around carefully, ensuring the ball stays intact, then lift it out and place it back onto the parchment-lined baking sheet. Repeat with all pecan balls.
- Add garnish and chill: Optionally sprinkle holiday-themed candy sprinkles on top of each chocolate-coated pecan pie ball. Place the baking sheet into the refrigerator for 2 hours, uncovered, to allow the chocolate to firm up.
Notes
- Store leftovers or pre-made Pecan Pie Balls in an uncovered container in the refrigerator for up to 5 days.
- If chocolate melting discs are unavailable, use chocolate almond bark or a 12-ounce bag of semi-sweet chocolate chips mixed with 2 tablespoons of unflavored shortening or coconut oil, melted carefully to avoid seizing.
- Chocolate melting discs and almond bark already contain added sugar and fats, making them ideal for coating in this recipe.
- You can find melting chocolates in various colors and flavors like vanilla or white chocolate for customization.
- If you prefer not to use karo syrup, increase the amount of real maple syrup for best flavor.
- If rum extract is unavailable or undesired, substitute with vanilla extract for a delicious alternative.
Nutrition
- Serving Size: 1 ball
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 8 mg
