Why You’ll Love This Recipe

I love this recipe because it delivers all the flavors of pecan pie with a fraction of the effort. There’s no need for pie crusts or baking—just a few simple steps and some time to chill. These little bites are perfect for parties, gifting, or keeping in the fridge for a quick treat. I also appreciate how customizable they are; I can adjust the sweetness, use different coatings, or even add a splash of bourbon for an extra-special twist. Plus, they’re great for making ahead, which helps a lot during the busy holiday season.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup pecans, finely chopped
1 cup graham cracker crumbs
1/2 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (for coating)
Extra chopped pecans (for garnish)

Directions

I start by gathering all my ingredients on the counter to make sure everything is within reach. In a large mixing bowl, I combine the finely chopped pecans, graham cracker crumbs, powdered sugar, cocoa powder, and salt. I whisk everything together so the dry ingredients are evenly mixed.

In a separate bowl, I cream together the softened butter, maple syrup, and vanilla extract until smooth and fluffy. Then I pour this mixture into the dry ingredients, using a spatula to fold everything together. The mixture should be thick and slightly sticky—if it’s too dry, I add a little more maple syrup, one teaspoon at a time, until it comes together nicely.

Once the dough is mixed, I cover the bowl with plastic wrap and refrigerate it for about 30 minutes. This step helps firm the mixture, making it easier to roll into balls later.

After chilling, I take the mixture out and scoop about a tablespoon at a time, rolling each portion into a smooth ball. I place the rolled balls on a parchment-lined baking sheet, spacing them slightly apart. Once I’ve rolled all of them, I put the tray back in the fridge for another 30 minutes to help them firm up even more.

While they chill, I prepare the chocolate coating. I melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring each time until smooth. If the chocolate feels too thick, I mix in a small teaspoon of coconut oil to thin it out.

Using a fork or toothpick, I dip each chilled pecan ball into the melted chocolate, turning it until it’s fully coated. I let the excess chocolate drip off before placing the coated ball back onto the parchment paper. While the chocolate is still wet, I sprinkle a few extra chopped pecans on top for garnish. Once all the balls are coated, I chill them one final time for about 30 minutes until the chocolate sets completely.

Servings and Timing

This recipe makes about 20–25 pecan pie balls.
Prep Time: 20 minutes
Chill Time: 1 hour total
Total Time: 1 hour 20 minutes

Variations

I love experimenting with these pecan pie balls. Sometimes I add a splash of bourbon or rum to the mixture for an adult-friendly twist. For a lighter version, I skip the cocoa powder and coat the balls in white chocolate instead. When I want a crunchier texture, I roll them in crushed graham crackers or toasted coconut after dipping in chocolate. I’ve also tried adding a pinch of sea salt on top to enhance the sweet and nutty flavors—it’s delicious.

Storage/Reheating

Since these are no-bake treats, I store them in an airtight container in the refrigerator for up to one week. I can also freeze them for up to two months. When freezing, I separate the layers with parchment paper to prevent sticking. Before serving, I let them thaw in the fridge for a few hours. These pecan pie balls taste best chilled or just slightly softened at room temperature.

FAQs

Can I make these ahead of time?

Yes, I usually make them a day or two ahead—they store wonderfully in the fridge.

Can I use honey instead of maple syrup?

Yes, honey works well, though it gives the balls a slightly different flavor.

How do I keep the mixture from being too sticky?

If it’s too sticky to roll, I refrigerate it longer or add a bit more graham cracker crumbs.

Can I use milk chocolate instead of semi-sweet?

Absolutely, milk chocolate gives them a sweeter, creamier flavor.

Can I skip the cocoa powder?

Yes, but I find it adds a rich depth that balances the sweetness perfectly.

Can I toast the pecans first?

I love toasting them lightly for extra nuttiness—it really enhances the flavor.

Can I make these gluten-free?

Yes, I use gluten-free graham cracker crumbs, and the rest of the ingredients are naturally gluten-free.

What if I don’t have a hand mixer?

I mix the butter and syrup by hand with a whisk or sturdy spoon—it just takes a little more effort.

Can I use coconut oil instead of butter?

Yes, I’ve tried that for a dairy-free version, and it works beautifully.

How can I make them more festive?

I roll them in colored sprinkles, drizzle them with white chocolate, or dust them with edible gold glitter for holiday flair.

Conclusion

These Pecan Pie Balls are one of those treats that never fail to impress. I love how they bring all the comforting flavors of pecan pie into an easy, bite-sized dessert that requires no baking. Whether I’m making them for a holiday gathering, gifting them to friends, or enjoying them with a cup of coffee, they always bring a little bit of joy to the season. Simple to prepare yet irresistibly delicious, these pecan pie balls are the perfect addition to any dessert table.