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Sarah

Pecan Pie Balls

No-bake pecan pie truffles made with toasted pecans, brown sugar, and maple syrup, dipped in chocolate.
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Prep Time 30 minutes
Chill Time 1 hour
Servings: 30 truffles
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/3 cup butter melted
  • 2 1/2 cups pecans toasted and chopped
  • 1 cup dark brown sugar
  • 1/2 cup maple syrup
  • 1 cup graham cracker crumbs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 cups bittersweet chocolate chopped
  • 1/4 cup pecans toasted and chopped, for garnish

Method
 

  1. Toast the pecans in a dry skillet or 350°F oven for 7-10 minutes, until fragrant, then let them cool completely before chopping.
  2. In a large bowl, stir together the melted butter, toasted pecans, brown sugar, maple syrup, graham cracker crumbs, vanilla, and salt until evenly combined. Refrigerate for 15 minutes.
  3. Scoop the chilled mixture into tablespoon-sized portions and roll each into a ball on a parchment-lined sheet. Refrigerate for another 30 minutes.
  4. Melt the chocolate in the microwave in 30-second bursts, stirring between each, until smooth. Let it cool slightly before dipping.
  5. Using a fork, dip each chilled truffle into the melted chocolate, let the excess drip off, then set it back on the parchment and immediately sprinkle with the chopped pecan garnish. Let set 15-20 minutes before serving.

Notes

  • If the mixture feels too dry to roll, work in an extra tablespoon of melted butter rather than more syrup, which can make it too sticky.
  • Keep dipped truffles cold until serving — centers that warm up are more likely to crack the chocolate shell.
  • Store in the fridge for up to 2 weeks, or freeze uncoated centers for up to 3 months.