Description
Delicious no-bake pecan pie balls coated in smooth chocolate, combining a rich blend of pecans, brown sugar, maple syrup, and flavorful extracts for a festive and easy treat perfect for holiday gatherings.
Ingredients
Scale
Pecan Pie 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
Chocolate Coating
- 12 ounces chocolate melting discs (Ghirardelli brand recommended)
- Optional garnish: Holiday themed sprinkles
Instructions
- Prepare the filling: In a large mixing bowl, combine the chopped pecans, graham cracker crumbs, brown sugar, maple syrup, karo syrup, melted butter, almond extract, and rum extract. Mix thoroughly until evenly combined. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours or up to overnight to allow the flavors to meld and mixture to firm.
- Form the balls: Once the mixture is chilled, wet your hands with warm water. Using a 2-inch cookie scoop, portion out the pecan filling and place into the palm of your hand. Gently squeeze and compact the filling into tight balls to keep them intact. Place the balls onto a parchment-lined baking sheet. Repeat until all the mixture is used.
- Melt the chocolate: In a medium bowl, melt the chocolate melting discs according to the package directions, stirring until smooth and fully melted.
- Coat the balls: Using a fork, carefully dip each pecan pie ball into the melted chocolate. Roll it gently to coat evenly, making sure not to break the ball apart. Lift the coated ball with the fork and place it back onto the parchment-lined baking sheet. Repeat for all balls.
- Add garnish and chill: If desired, sprinkle holiday-themed candy sprinkles on top of each coated ball while the chocolate is still wet. Place the baking sheet in the refrigerator uncovered for 2 hours to allow the chocolate coating to firm up completely.
Notes
- Store leftovers or pre-made pecan pie balls in an uncovered container in the refrigerator; they will keep fresh for up to 5 days.
- If chocolate melting discs are unavailable, use chocolate almond bark or melting chocolate blocks, which are designed to melt smoothly and harden properly for dipping.
- Do not substitute baking chocolate squares for melting discs as they do not melt and harden properly for coating.
- Chocolate melting discs come in various flavors and colors to customize your treats.
- If you cannot find melting discs or almond bark, use 12 ounces of semi-sweet chocolate chips mixed with 2 tablespoons of unflavored shortening or coconut oil; melt carefully in the microwave, stirring at intervals to avoid overheating.
- To omit karo syrup, increase maple syrup quantity to maintain sweetness and moisture; always use good quality pure maple syrup rather than pancake syrup for best flavor.
- If rum extract is not preferred, substitute with vanilla extract for a slightly different but still delicious taste.
Nutrition
- Serving Size: 1 ball
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 55 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
