Make these simple, bite-sized pecan pie balls without turning on your oven. They capture the classic pecan pie flavor and are perfect for parties or holiday gatherings.
Author:Clara Braise
Prep Time:20 min
Cook Time:5 min
Total Time:25 min
Yield:24 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup finely chopped pecans
1 cup graham cracker crumbs
1/2 cup powdered sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
4 ounces semi-sweet chocolate, melted
1 tablespoon coconut oil (optional, for dipping)
Instructions
Place the chopped pecans, graham cracker crumbs, and powdered sugar in a medium bowl. Mix them together.
Add the sweetened condensed milk, vanilla extract, and salt to the dry ingredients.
Mix everything thoroughly until a stiff dough forms. If the mixture seems too dry, add condensed milk one teaspoon at a time until it holds together.
Roll the dough into small, uniform balls, about 1 inch in diameter. You should get about 20 to 24 balls.
Place the balls on a baking sheet lined with parchment paper.
Chill the balls in the refrigerator for at least 30 minutes to firm them up.
In a microwave-safe bowl, melt the chocolate with the coconut oil (if using) in 30-second intervals, stirring between each interval until smooth.
Dip each chilled pecan ball into the melted chocolate, allowing excess chocolate to drip off.
Return the dipped balls to the parchment-lined sheet.
Refrigerate the chocolate dipped pecan pie balls until the chocolate coating is set before serving.
Notes
For a gluten free option, substitute the graham cracker crumbs with an equal amount of almond flour or gluten free vanilla wafer crumbs.
You can toast the pecans lightly before chopping for a deeper flavor, but this is optional.
Store the finished balls in an airtight container in the refrigerator for up to one week.