okay so I’m just going to say it – pecan pie is amazing but takes forever. You need a rolling pin, pie weights, all that stuff. And making the crust from scratch? Forget it.
These pecan pie balls though? Game changer. You make them in one bowl and they taste exactly like real pecan pie. My sister made them for her office potluck last week and people keep bugging her for the recipe. She’s already made them twice more.
Contents
Why This Recipe Works
- No oven needed. You don’t even turn it on which is great in summer.
- Takes 20 minutes of work. Rest is waiting for them to chill.
- Taste like pecan pie. Mom tried them and asked if I bought them lol.
- Perfect for parties. Make them days ahead.
- Kids can help. Rolling them is fun. My niece loves this part.
Ingredients
Here’s what you need for about 30-36 balls:
For the balls:
- 2 cups pecans, chopped small (I just pulse them in my food processor but you could also put them in a bag and smash them with a rolling pin if you don’t have one)
- 1 cup graham cracker crumbs (about 7-8 crackers crushed up)
- ⅔ cup brown sugar
- ¼ cup maple syrup (the real stuff, not pancake syrup – makes a difference)
- 2 tablespoons corn syrup
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- Pinch of salt
For coating:
- 12 oz chocolate chips or melting chocolate (I usually just grab whatever’s on sale)
- Extra pecans if you want to get fancy
How to Make Pecan Pie Balls
Step 1: Put the pecans, graham cracker crumbs, and brown sugar in a big bowl. Mix it up with a spoon.
Step 2: Add the maple syrup, corn syrup, melted butter, vanilla, and salt. Stir everything together until it’s sticky and holds together when you squeeze it. If it seems too dry add more maple syrup.
Step 3: Stick the bowl in the fridge for 30 minutes. Makes rolling easier. I watch TV or scroll Instagram while waiting.
Step 4: Roll the mixture into walnut-sized balls. I use a cookie scoop but you can eyeball it. They don’t need to be perfect. Mine aren’t.
Step 5: Put the balls on a baking sheet with parchment paper and chill them again for 30 minutes. I know it’s a lot of chilling but trust me.
Step 6: Melt your chocolate in the microwave. Do 30 second bursts and stir each time or it’ll burn. I’ve ruined chocolate by rushing this.
Step 7: Drop each ball in the chocolate and roll it with a fork until covered. Let extra drip off. Gets messy.
Step 8: Put them back on the parchment paper. If you want, sprinkle some chopped pecans on top before the chocolate hardens.
Step 9: Let them sit until the chocolate is hard. Takes about 20 minutes at room temp or 10 in the fridge if you’re impatient.
Tips and Variations
If they’re falling apart: Mixture’s too dry. Add more maple syrup, teaspoon at a time. Really squeeze them when rolling. Like really squeeze.
Different chocolate: Dark chocolate makes them less sweet. White chocolate’s good but super sweet. Semi-sweet is middle ground.
Add bourbon: My aunt uses bourbon instead of 1 tablespoon maple syrup. Very southern. Skip if making for kids or don’t want alcohol.
Use walnuts: Pecans get expensive around holidays. Walnuts work fine. Taste pretty similar. Can’t tell once covered in chocolate.
Make them festive: I drizzle white chocolate over regular chocolate at Christmas. Looks fancy, takes 2 minutes. People think I spent way more time. Good for gift tins.
Storage
Keep these in the fridge in a container with a lid. They last about a week but honestly they never make it that long at my house. My husband keeps sneaking them for his lunch.
You can freeze them too. Put parchment paper between the layers so they don’t stick together. They’re good frozen for like 3 months. I made a huge batch last year before Thanksgiving and just pulled them out whenever we had people over. Super convenient.
Don’t leave them sitting out all day especially in summer. The butter in them can get weird and melty.
Nutrition Info
Each ball has roughly:
- 148 calories
- 10g fat
- 14g carbs
- 1g protein
Makes about 30-36 balls depending on how big you roll them. I tend to make mine a little bigger so I get closer to 30.
FAQs
Can I skip the corn syrup?
Yeah just use more maple syrup instead. The texture will be a tiny bit different but still good. I’ve done it both ways and can barely tell the difference honestly.
Do I have to use graham crackers?
Nope. Vanilla wafers work. So do those Biscoff cookies if you want a different flavor. I tried it with Nilla wafers once and it was really good.
Why are mine too soft?
They need to be cold when you dip them. If they’re soft the chocolate won’t stick right. Just pop them back in the fridge for a bit. Maybe 15-20 minutes.
Can I make these with kids?
For sure. The rolling part is actually really fun for them. Just maybe do the chocolate dipping yourself unless you want chocolate everywhere. Ask me how I know lol.
