Ingredients
- 1½ cups finely chopped pecans
- 1 cup graham cracker crumbs (or vanilla cookie crumbs)
- ½ cup packed brown sugar
- ⅓ cup maple syrup (or light corn syrup)
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups semi-sweet chocolate chips (for coating)
- 1 teaspoon coconut oil or vegetable shortening (optional, to thin the chocolate)
- Optional: extra chopped pecans for topping
Instructions
- In a large mixing bowl, combine chopped pecans, graham cracker crumbs, and brown sugar.
- Stir in maple syrup, melted butter, vanilla extract, and salt until mixture is thick and sticky. Adjust consistency with more crumbs or syrup if needed.
- Roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Chill the balls in the refrigerator for 45 minutes to 1 hour until firm.
- Melt chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until smooth.
- Dip each chilled ball into the melted chocolate, letting excess drip off, then place back on parchment.
- Sprinkle extra chopped pecans on top if desired before the chocolate sets.
- Refrigerate coated balls for about 15 minutes or until chocolate is firm.
Notes
- Add a splash of bourbon or rum for a boozy variation.
- Use white or milk chocolate for a different coating flavor.
- Roll in powdered sugar or cocoa instead of chocolate for a simpler version.
- Use vegan substitutes for butter and chocolate to make it dairy-free and vegan.
- Store in fridge up to 2 weeks or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 140
- Sugar: 11g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 2mg
