These Pecan Pie Balls bring all the delicious flavors of pecan pie into a bite-sized treat. With a combination of graham cracker crumbs, brown sugar, and chopped pecans, coated in a sweet layer of chocolate almond bark, these no-bake treats are perfect for parties, holiday gatherings, or a quick dessert fix. They’re easy to make, require minimal ingredients, and can be made ahead of time!
Ingredients:
- 1 cup graham cracker crumbs
- 2 ½ cups pecan halves, finely chopped
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 6 to 8 tablespoons melted butter
- ½ cup pure maple syrup
- 24 ounces chocolate almond bark
Directions:
First Step:
- Mix the Ingredients: In a large mixing bowl, combine the graham cracker crumbs, brown sugar, pure maple syrup, and finely chopped pecans.
- Add Butter Gradually: Gradually add melted butter, starting with 6 tablespoons, a tablespoon at a time, mixing until the mixture comes together. If necessary, add additional butter until the mixture is moist enough to hold its shape when rolled into a ball.
Second Step:
- Shape the Balls: Roll the mixture into 1-inch balls and place them on a tray lined with parchment paper.
- Chill: Once all the balls are formed, refrigerate or freeze the tray for 1 hour to firm them up before dipping in chocolate.
Third Step:
- Melt the Chocolate: Melt the chocolate almond bark according to the package instructions. You can use a microwave, heating in 20-second intervals and stirring between each, or a double boiler.
Fourth Step:
- Dip the Balls: Remove the chilled pecan pie balls from the refrigerator or freezer. Dip each ball into the melted chocolate almond bark, ensuring they are fully coated.
- Let Set: Place the dipped pecan pie balls back on the parchment-lined tray. Allow the chocolate to harden completely before serving.
Serving and Storage:
- Serving: These pecan pie balls are best served once the chocolate has set. They’re a great addition to holiday dessert tables or can be enjoyed as a bite-sized snack anytime.
- Storage: Store in an airtight container in the refrigerator for up to 1 week.
- Freezing: You can freeze the undipped pecan pie balls for up to 2 months. Thaw in the refrigerator before dipping in chocolate.
Helpful Notes:
- Consistency: If the mixture is too dry, add a little more butter or maple syrup to achieve the right consistency. The dough should hold together when pressed.
- Chocolate Coating: If you prefer, you can drizzle the melted chocolate almond bark over the balls instead of fully coating them for a lighter chocolate touch.
Tips from Well-Known Chefs:
- Chop Pecans Finely: For smoother and more uniform balls, Chef Ina Garten recommends using a food processor to finely chop the pecans.
- Even Coating: Pastry Chef Claire Saffitz suggests using a fork or dipping tool to fully coat the balls in chocolate, letting excess chocolate drip off before placing them back on the tray.
Frequently Asked Questions:
1. Can I use a different type of nut?
Yes! You can substitute pecans with walnuts or almonds for a different flavor profile.
2. Can I use dark chocolate instead of almond bark?
Yes, dark chocolate can be used if you prefer. Just melt it the same way as the almond bark and coat the balls.
3. Can I make these ahead of time?
Absolutely! These pecan pie balls store well in the refrigerator for up to a week, making them perfect for prepping in advance.
4. Can I make them gluten-free?
Yes, simply use gluten-free graham cracker crumbs to make the recipe gluten-free.
5. What if I don’t have maple syrup?
You can substitute honey or corn syrup in place of the maple syrup if needed.
These Pecan Pie Balls are the perfect no-bake dessert that captures the rich, nutty flavors of pecan pie in a simple, bite-sized treat. Enjoy these at your next gathering, or whenever you need a sweet, nutty indulgence!
