Pecan Pie Balls are a delightful twist on the classic pecan pie, offering all the rich, nutty flavors in a bite-sized treat. As someone who has always cherished the comforting taste of pecan pie during the holidays, I was thrilled to discover this easy-to-make recipe that captures the essence of the traditional dessert. These little morsels not only bring back fond memories of family gatherings but also add a fun and portable option for sharing with friends and loved ones.
The history of pecan pie dates back to the early 19th century, with roots in Southern cuisine, making it a beloved staple at Thanksgiving and other festive occasions. People adore Pecan Pie Balls for their irresistible combination of crunchy pecans, sweet caramel, and a hint of vanilla, all wrapped in a soft, chewy exterior. Plus, they are incredibly convenient to prepare, allowing you to whip up a batch in no time. Whether you’re looking to impress guests at a party or simply indulge in a sweet treat, Pecan Pie Balls are sure to become a favorite in your dessert repertoire.
Ingredients:
- 1 cup pecans, finely chopped
- 1 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (for coating)
- Extra chopped pecans (for garnish)
Preparing the Mixture
- Start by gathering all your ingredients on the counter. It’s always easier to have everything in one place before you begin.
- In a large mixing bowl, combine the finely chopped pecans, graham cracker crumbs, powdered sugar, cocoa powder, and salt. Use a whisk to mix these dry ingredients together until they are well combined. This will ensure that the flavors are evenly distributed throughout the mixture.
- In a separate bowl, cream together the softened butter, maple syrup, and vanilla extract. I like to use a hand mixer for this step, but you can also use a whisk if you prefer a little workout! Beat until the mixture is smooth and creamy.
- Once the butter mixture is ready, pour it into the bowl with the dry ingredients. Using a spatula, fold the wet ingredients into the dry ingredients until everything is well combined. The mixture should be thick and slightly sticky. If it feels too dry, you can add a little more maple syrup, one teaspoon at a time, until you reach the desired consistency.
- Once the mixture is fully combined, cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. This will help the mixture firm up, making it easier to roll into balls.
Rolling the Balls
- After the mixture has chilled, take it out of the refrigerator. You’ll notice that it’s much easier to handle now!
- Using your hands, scoop out about a tablespoon of the mixture and roll it into a ball. I like to use a small cookie scoop for this step to ensure that all my balls are the same size, but your hands work just as well!
- Place the rolled balls on a parchment-lined baking sheet. Make sure to leave some space between each ball, as they may slightly expand while chilling.
- Continue rolling the rest of the mixture until you’ve used it all up. You should end up with about 20-25 pecan pie balls, depending on the size you choose.
- Once all the balls are rolled, place the baking sheet back in the refrigerator for another 30 minutes. This will help them firm up even more, making them easier to coat in chocolate.
Coating the Balls
- While the balls are chilling, it’s time to prepare the chocolate coating. In a microwave-safe bowl, add the semi-sweet chocolate chips.
- Microwave the chocolate chips in 30-second intervals, stirring in between, until they are completely melted and smooth. Be careful not to overheat the chocolate, as it can seize up. If you find that your chocolate is too thick, you can add a teaspoon of coconut oil or vegetable oil to thin it out.
- Once the chocolate is melted, take the chilled pecan pie balls out of the refrigerator. Using a fork or a toothpick, dip each ball into the melted chocolate, making sure to coat it completely.
- Allow any excess chocolate to drip off before placing the coated ball back onto the parchment-lined baking sheet. If you want to add extra chopped pecans on top for garnish, sprinkle them on while the chocolate is still wet.
- Repeat this process until all the balls are coated in chocolate. If you find that the chocolate starts to harden, you can reheat it in the microwave for a few seconds to get it back to a dipping consistency.
Chilling and Serving
- Once all the pecan pie balls are coated and garnished, place the baking sheet back in the refrigerator for about 30 minutes to allow the chocolate to set completely.
- After the chocolate has hardened
