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Easy No-Bake Chocolate Dipped Pecan Pie Balls

A stack of chocolate-covered pecan pie balls, with one cut in half showing the textured, nutty interior.

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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.

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

  1. Place the chopped pecans, graham cracker crumbs, and powdered sugar in a medium bowl. Mix them together.
  2. Add the sweetened condensed milk, vanilla extract, and salt to the dry ingredients.
  3. 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.
  4. Roll the dough into small, uniform balls, about 1 inch in diameter. You should get about 20 to 24 balls.
  5. Place the balls on a baking sheet lined with parchment paper.
  6. Chill the balls in the refrigerator for at least 30 minutes to firm them up.
  7. In a microwave-safe bowl, melt the chocolate with the coconut oil (if using) in 30-second intervals, stirring between each interval until smooth.
  8. Dip each chilled pecan ball into the melted chocolate, allowing excess chocolate to drip off.
  9. Return the dipped balls to the parchment-lined sheet.
  10. 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.

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