Chocolate Coated Pecan Pie Balls Recipe

Ingredients

Main Ingredients

• 1½ cups pecans fine chopped
• ¾ cup graham cracker crumbs
• ⅔ cup brown sugar
• ¼ cup maple syrup
• 2 tablespoons light karo syrup
• 2 tablespoons salted butter melted
• ¼ teaspoon almond extract
• ¾ teaspoon rum extract

Coating

• 12 ounces chocolate melting discs (Ghirardelli brand recommended)

Optional Garnish

• Holiday themed sprinkles

Instructions

1. In a large mixing bowl, using a wooden spoon, mix together finely chopped pecans, graham cracker crumbs, brown sugar, maple syrup, light karo syrup, melted salted butter, almond extract, and rum extract until evenly combined. Cover with plastic wrap and refrigerate for 2 hours or up to overnight to chill and firm up the mixture.
2. Once chilled, wet your hands with warm water, then scoop out the pecan filling using a 2-inch cookie scoop. Place the scooped filling into your palm and gently squeeze and compact it into a tight ball. Place the pecan balls onto a parchment-lined baking sheet. Repeat until all the filling is used.
3. In a medium, shallow bowl, melt the chocolate melting discs according to package directions, stirring until smooth and glossy.
4. Using a fork, gently dip each pecan ball into the melted chocolate, rolling it around carefully to coat completely without breaking the ball. Lift out the coated pecan ball with the fork and place it back onto the parchment-lined baking sheet. Repeat with all balls.
5. If desired, sprinkle holiday-themed candy sprinkles on top of each chocolate-coated pecan ball. Refrigerate the baking sheet uncovered for 2 hours to allow the chocolate coating to firm up before serving.

Notes

• Store leftovers or pre-made pecan pie balls in an uncovered container in the refrigerator for up to 5 days.
• If chocolate melting discs are not available, use almond bark or melting chocolate blocks specifically made for coating and dipping, as baking chocolate squares will not work properly.
• You can find chocolate melting discs in various colors and flavors such as vanilla or white chocolate for creative customization.
• If you prefer not to use karo syrup, increase the maple syrup amount for sweetness and moistness; use good quality maple syrup rather than pancake syrup for the best flavor.
• If rum extract is not available or preferred, substitute with vanilla extract for a delicious alternative flavor.

Nutrition

Calories: 170kcal | Carbohydrates: 18g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 40mg | Fiber: 0.5g | Sugar: 12g