Easy No-Bake Pecan Pie Balls

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If you love the rich, nutty taste of pecan pie but don’t want to turn on the oven, these Pecan Pie Balls (no-bake) are the perfect quick treat. Made with classic pecan pie filling flavors — toasted pecans, brown sugar, graham crumbs, and vanilla — these easy pecan pie bites are everything you love about the pie, packed into bite-sized desserts you can make in under an hour.

They’re ideal Christmas baking treats for party platters, or whenever you crave something sweet and nutty without the fuss of baking.

What makes this pecan balls recipe so hard to resist is how easy it is to throw together — just mix, roll, chill, and dip in chocolate. No crusts to fuss over, no oven to preheat, and definitely no complicated steps. Every bite is packed with that gooey pecan pie dessert flavor everyone loves.

Plus, they make the cutest homemade holiday gifts! Pop a few into small boxes or jars, tie them with a ribbon, and you’ve got a sweet treat that looks fancy but took hardly any effort.

You can make a big batch ahead of time, keep them chilled, and bring them out whenever guests drop by. Whether it’s for Thanksgiving dessert trays or an easy holiday cookie swap, these Pecan Pie Balls will be one of the first to disappear.

If you’re planning to make these pecan pie balls, don’t forget to check out my Bourbon Pecan Pie recipe too — it’s one of my most popular desserts for a reason! The rich, buttery filling with a hint of bourbon takes the classic pecan pie to the next level.

Ingredients

• 2 cups chopped pecans – Use fresh pecans for the best flavor. Lightly toast them in the oven (350°F for 7–8 minutes) for a deeper nutty taste.
• 1 cup graham cracker crumbs – Adds that pie-crust crunch. Substitute digestive biscuits if graham crackers aren’t available.
• ¾ cup brown sugar – Lightly packed; provides a caramel undertone that balances the nutty flavor.
• ¼ teaspoon salt
• ¾ cup corn syrup – Keeps everything together and adds that sticky pie-filling texture. Maple syrup or golden syrup can work in a pinch, though flavor will vary.
• 1 teaspoon vanilla extract
• 10 oz milk melting chocolate – You can use dark or semi-sweet chocolate for a less-sweet finish. Choose good-quality melting chocolate for smooth coating.
• Optional: a sprinkle of sea salt or extra chopped pecans for garnish — they add a perfect finishing touch.

How To Make Pecan Pie Balls

Prepare the mixture: In a large mixing bowl, combine chopped pecans, graham cracker crumbs, brown sugar, and salt. Stir until evenly blended.

Add wet ingredients: Pour in the corn syrup and vanilla extract. Mix thoroughly with a spatula until all the dry ingredients are coated and a sticky dough forms. The mixture should hold together when pressed.

Shape the balls: Scoop small portions (about one tablespoon each) and roll them between your palms to form balls. Place them on a parchment-lined baking sheet.

Chill until firm: Freeze the tray for 45 minutes to 2 hours, or until the pecan mixture is firm and holds its shape well.

Melt the chocolate: Using a heatproof bowl over simmering water or in short microwave bursts (15–20 seconds each), melt the chocolate until smooth. Stir frequently to avoid burning.

Coat the balls: Dip each chilled ball fully into the melted chocolate using a fork or skewer. Let any excess drip off before placing back on parchment.

Garnish and set: While the chocolate is still wet, sprinkle with chopped pecans or a pinch of sea salt. Let the coated balls sit at room temperature until the chocolate hardens completely.

Storage

Store your Pecan Pie Balls in an airtight container:

• At room temperature: up to 3 days (cool, dry area).
• Refrigerated: up to 2 weeks.
• Frozen: up to 2 months (layer with parchment to prevent sticking).

Allow frozen balls to thaw in the fridge overnight before serving.

Serving and Variations

• Serve these chilled or at room temperature as a bite-sized dessert after dinner.
• For variety, try coating half in dark chocolate and half in white chocolate for a festive contrast.
• Add a splash of bourbon or rum to the filling for an adult twist.
• Roll in crushed pecans or graham crumbs instead of dipping in chocolate for a quicker version.

FAQs

Can I make these ahead of time?
Yes. They actually taste better the next day once the flavors have blended. Store in the fridge until serving.

What if I don’t have corn syrup?
Golden syrup or honey can work, though the texture may be slightly stickier and flavor a bit different.

Do I need to toast the pecans?
It’s optional, but highly recommended. Toasting brings out a richer, more intense nut flavor.

Can I use a different chocolate?
Absolutely. White, milk, or dark chocolate all work. Just ensure it’s a proper melting variety so it sets smoothly.

How do I keep them from falling apart?
If your mixture feels too dry, add a little more corn syrup (one tablespoon at a time) until it holds together easily when rolled.

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