Pecan Pie Balls
These pecan pie balls are made with a gooey pecan filling and dipped in melted chocolate.
Servings: 30
Ingredients
- 1 cup graham cracker crumbs
- 2 cups pecans finely chopped
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ teaspoon salt
- ½ cup pure maple syrup
- ¼ cup unsalted butter melted
- 15-20 oz dark chocolate melting wafers
Instructions
- Mix together the graham cracker crumbs, pecans, brown sugar, vanilla, maple syrup, and salt
- Add in the butter until combined
- Line a baking sheet with parchment paper
- Use your hands to shape the mixture into balls and place on the baking sheet (you should get around 30 balls)
- Freeze the pecan pie balls for one hour
- Melt the melting wafers. I started with 10 oz and ended up needing around 15 oz, or 1 ½ bags.
- Dip each pecan truffle into the melted chocolate and place back on the baking sheet
- Refrigerate until set
Notes
Store leftovers in an airtight container in the fridge for up to a week, or in the freezer for 1-2 months. Allow the pecan balls to thaw before eating
Nutrition
Calories: 131kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 65mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 51IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.3mg