Pecan Pie Balls
Ingredients:
1 cup pecans, finely chopped
1 cup graham cracker crumbs
1/2 cup brown sugar, packed
1/2 cup corn syrup (light or dark)
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (for coating)
1 tablespoon coconut oil (for coating, optional)
Directions:
Prepare the Mixture:
In a large bowl, combine the finely chopped pecans, graham cracker crumbs, and brown sugar. Mix well.
Add the corn syrup, melted butter, vanilla extract, and salt. Stir until the mixture is well combined and holds together when pressed.
Form the Balls:
Using your hands or a small cookie scoop, form the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Chill:
Refrigerate the pecan balls for at least 30 minutes to firm up.
Coat with Chocolate:
In a microwave-safe bowl, melt the semi-sweet chocolate chips with the coconut oil (if using) in 30-second intervals, stirring between each interval until smooth and fully melted.
Dip each chilled pecan ball into the melted chocolate, coating it completely. Use a fork or toothpick to lift the ball out and let any excess chocolate drip off. Place the coated balls back on the parchment-lined baking sheet.
Set the Chocolate:
Refrigerate the coated pecan balls for an additional 30 minutes or until the chocolate is set.
Serve:
Once the chocolate is fully set, the pecan pie balls are ready to enjoy. Store any leftovers in an airtight container in the refrigerator.
Prep Time: 20 minutes | Chill Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: Approximately 130 kcal per ball | Servings: 24 (varies by size)
