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Pecan Pie Balls (No-Bake)

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These no-bake pecan pie balls deliver all the rich, nutty flavor of traditional pecan pie in bite-sized form. They're perfectly portable, store beautifully in the fridge for up to two weeks, and make excellent homemade gifts.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings: 24 balls
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups pecans finely chopped and toasted
  • 1 cup graham cracker crumbs
  • 0.5 cup brown sugar packed
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 3 tablespoons light corn syrup or maple syrup
  • 1 teaspoon pure vanilla extract non-alcoholic
  • 0.5 cup pecan halves for garnish (optional)
  • 6 ounces chocolate melted, for dipping or drizzling

Equipment

  • Baking sheet
  • Medium bowl
  • Spatula
  • Parchment paper

Method
 

  1. Spread finely chopped pecans on a baking sheet and toast in a 350°F oven for 6-8 minutes, stirring halfway through. Let cool completely.
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, and salt.
  3. Add corn syrup (or maple syrup) and vanilla extract. Stir with a spatula until a thick, slightly sticky dough forms.
  4. Fold in the cooled toasted pecans until evenly distributed.
  5. Roll the mixture into 1-inch diameter balls. Optionally, press a pecan half into the top of each ball for decoration.
  6. Melt chocolate and either dip the balls partially, drizzle over the top, or coat them completely.
  7. Place on parchment paper and refrigerate until the chocolate sets firm.

Notes

Store in the refrigerator for up to two weeks or freeze for up to three months. For variations, try using walnuts or almonds instead of pecans, or swap graham crackers for vanilla wafers or digestive biscuits. Honey can be used as an alternative sweetener. Add dried cranberries or mini chocolate chips for extra flavor. The chocolate coating can be customized with milk, dark, or white chocolate.

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