Pecan Pie Balls are bite-sized, no-bake truffles that taste like gooey pecan pie filling wrapped in a rich chocolate shell. Toasted pecans, graham cracker crumbs, brown sugar, and maple syrup get mixed with melted butter and vanilla to form a soft, sticky “dough” that you roll into balls and chill. Once they’re cold and firm, you dip them in melted chocolate for a glossy, crunchy coating that cracks when you bite in. They’re rich, sweet, and nutty, with all the caramelized, buttery flavor of classic pecan pie—but without turning on the oven.
Equipment
- Mixing bowl
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet or tray
- Parchment or wax paper
- Small cookie scoop or tablespoon (for portioning)
- Microwave-safe bowl or double boiler (for melting chocolate)
- Fork or dipping tool
Ingredients
For the pecan filling:
- 2 cups pecans, toasted and finely chopped
- 1 cup graham cracker crumbs
- ¾–1 cup brown sugar, packed (light or dark)
- ¼ teaspoon salt
- ⅓ cup unsalted butter, melted
- ¼–⅓ cup maple syrup or honey
- 1–1½ teaspoons vanilla extract
For the coating and garnish:
- 10–12 ounces chocolate or almond bark (milk, dark, or semi-sweet)
- ¼ cup finely chopped pecans, for sprinkling on top (optional)
- Flaky sea salt, for garnish (optional)
Instructions
To make Pecan Pie Balls, start by prepping your baking sheet so the rolled balls and dipped truffles have a place to set. Line a baking sheet or tray with parchment or wax paper and set it aside. If your pecans aren’t already toasted, spread them in an even layer on a dry skillet over medium heat and cook, stirring frequently, just until they’re fragrant and lightly deeper in color.
Let them cool completely, then finely chop by hand or pulse in a food processor until they’re in very small pieces but not ground into a paste.
In a large mixing bowl, combine the chopped pecans, graham cracker crumbs, brown sugar, and salt. Stir with a spatula or spoon until the dry ingredients are evenly mixed and there are no pockets of sugar or crumbs.
This blend forms the base of the truffle and gives that nutty, slightly crunchy pecan pie texture with the graham crumbs standing in for the crust. Make sure everything is evenly distributed before adding any liquids so the final mixture holds together well.
Pour in the melted butter, maple syrup or honey, and vanilla extract. Start with the lower amount of maple syrup and butter, then stir thoroughly to moisten the dry mixture. The goal is a thick, sticky dough that holds together easily when pressed, similar to cookie dough or a no-bake crust.
If it feels crumbly and won’t hold a ball shape when you squeeze it in your hand, add a little more maple syrup or a teaspoon or two more melted butter, mixing again after each addition. If it seems too wet and gooey, sprinkle in a bit more graham cracker crumbs or chopped pecans to firm it up.
Once the mixture feels cohesive and easy to roll, cover the bowl and refrigerate it for about 15–20 minutes. Chilling the dough briefly helps it firm up, which makes rolling cleaner and keeps the balls from flattening as you work.
After chilling, use a small cookie scoop or tablespoon to portion out the mixture, dropping scoops onto the prepared baking sheet. Roll each scoop between your palms to form smooth, compact balls about 1–1½ inches in diameter. If the mixture sticks to your hands, you can lightly dampen your palms with water or give them a quick spritz of nonstick spray.
As you form the balls, arrange them in a single layer on the lined baking sheet, leaving a little space between each. When all of the pecan mixture has been rolled, place the baking sheet in the refrigerator or freezer.
Chill the pecan balls for at least 30 minutes, or until they’re quite firm to the touch. This step is crucial: cold, firm centers are much easier to dip in chocolate without falling apart or shedding crumbs into the coating.
When the pecan balls are nearly done chilling, melt your chocolate or almond bark. Place the chopped chocolate or bark in a microwave-safe bowl and heat in 20–30 second bursts, stirring well between each, until just melted and smooth.
Alternatively, melt it gently in a double boiler over barely simmering water, stirring until fluid and glossy. If the chocolate seems too thick for dipping, you can stir in a teaspoon or so of neutral oil to thin it slightly and help it coat more smoothly.
Remove a few pecan balls from the fridge or freezer at a time, keeping the rest chilled while you work so they stay firm. Drop one ball into the melted chocolate and use a fork or dipping tool to roll and coat it completely.
Lift it out, letting the excess chocolate drip back into the bowl for a moment, then gently tap the fork on the edge of the bowl to knock off any heavy drips. Slide the coated ball back onto the parchment-lined baking sheet by nudging it off the fork with a toothpick or another fork.
Repeat with the remaining balls, working in small batches so the centers stay cold and the chocolate doesn’t seize. If you’re adding garnishes like extra chopped pecans or flaky sea salt, sprinkle them on top of each ball immediately after dipping, before the chocolate sets.
The topping will adhere best while the coating is still wet. If the chocolate begins to thicken or cool too much as you go, re-warm it briefly in the microwave or over the double boiler and stir until smooth again.
Once all of the pecan balls are dipped and garnished, return the baking sheet to the refrigerator or let it sit at cool room temperature until the chocolate is fully set and firm. This may take 20–30 minutes in the fridge or up to an hour at room temp, depending on your kitchen. When the coating is completely hard, the Pecan Pie Balls are ready to move to an airtight container for storage or to arrange on a serving platter.
Tips & Variations
The texture of the pecan filling is the key to making these truffles easy to roll. Finely chopping the pecans gives you a smoother, more cohesive mixture, while slightly coarser bits will add crunch and a more rustic feel. If you prefer a smoother center, chop or pulse the pecans more finely and lean a bit heavier on the graham crumbs. If you like more texture, leave some small, visible bits of nut so you get a distinct pecan crunch in every bite.
Sweetness and flavor are also easy to tweak. Brown sugar brings a classic caramel-molasses note that mimics pecan pie filling, while maple syrup or honey adds moisture and additional flavor. Dark brown sugar will make the centers richer and more molasses-forward, whereas light brown sugar keeps them a bit milder.
If you want a pronounced maple flavor, use real maple syrup and a slightly lighter hand with the brown sugar, then boost the vanilla for warmth. You can also add a pinch of cinnamon or a small splash of bourbon or rum extract to echo the flavors some people add to their holiday pies.
The chocolate coating is just as customizable. Dark chocolate gives a slightly bittersweet contrast that keeps the bites from feeling too sugary, while milk chocolate makes them extra sweet and dessert-like. Semi-sweet is a nice middle ground that works well if you’re serving a mixed crowd.
Almond bark or melting wafers tend to coat very smoothly and set firmly, which is convenient for gifting and stacking. You can also drizzle a second type of chocolate—like white chocolate—over the set truffles for a pretty two-tone effect.
If you prefer to keep these strictly no-chocolate or a bit lighter, you don’t have to dip them at all. Rolled in finely chopped pecans, graham cracker crumbs, or a dusting of cocoa powder, they become more like pecan energy bites or rustic truffles.
For a slightly more wholesome twist, you can cut back on the brown sugar and replace part of it with finely chopped dates or another dried fruit pulsed in a food processor; this will change the texture slightly but still gives you that sticky, pie-like sweetness.
Storage and make-ahead options are another big advantage. Once the chocolate is set, Pecan Pie Balls can be stored in an airtight container in the refrigerator for about a week. Layer them with parchment if stacking to prevent them from sticking or scuffing the coating.
For longer storage, they freeze very well: arrange them in a single layer to freeze until solid, then transfer to a freezer bag or container. They’ll keep for a couple of months; just thaw in the refrigerator before serving so the centers soften back to their fudgy, truffle-like texture.
If you’re gifting these or putting them on a dessert board, presentation tricks help them shine. Small mini cupcake liners make them easy to pick up and look polished on a tray.
Mixing garnishes—some topped with chopped pecans, some with a tiny pinch of sea salt, some drizzled with contrasting chocolate—creates visual variety even though they’re all the same base recipe. Group them with other no-bake treats like Oreo balls or peanut butter truffles for a full truffle assortment.
Serving & Storage
Pecan Pie Balls are rich, so a little goes a long way. Serve them slightly chilled or at cool room temperature so the centers stay firm but creamy and the chocolate has a nice snap.
They’re perfect for holiday dessert tables, potlucks, cookie exchanges, and as a sweet bite with coffee after dinner. Because they’re tidy, hand-held, and don’t require plates or forks, they also work well for parties where people are mingling rather than sitting down.
For storage, keep the truffles in an airtight container in the refrigerator, where they’ll stay fresh for 5–7 days. If you’ve layered them, place a piece of parchment or wax paper between layers to protect the coating.
To freeze, arrange in a single layer to harden, then move to a freezer-safe container or bag and store for up to 2–3 months. When you’re ready to serve, thaw them gently in the fridge for several hours or overnight. With their long shelf life, make-ahead ease, and big pecan pie flavor, these no-bake Pecan Pie Balls are an easy win whenever you want a holiday-worthy treat without turning on the oven.
