These are just like bite-sized pecan pies. Since they are small, you won’t feel guilty when you take two or three. If you can stop there…
The yummiest part of a Pecan Pie with a little kick!
If you prefer to make a non-alcoholic version: try almond extract if you do not like the taste of alcohol. You can also use a rum non-alcohol flavoring. Add a little water to equal liquid amount.
How to make Pecan Pie Balls
Ingredients
- 2 1/2 cups pecans, toasted and chopped
- 1 cup graham crackers, crushed- choose a gluten-free variety for a gluten-free option (vanilla wafers, oreos can be subbed if you do not like graham crackers)
- 1 cup brown sugar, firmly packed
- 1/2 teaspoon salt (if you can not handle the sodium, don’t use it!)
- 2 tablespoons maple syrup
- 1/4 cup bourbon, brandy, or spiced rum – almond or rum extract with water/juice for non-alcohol version
- 1 teaspoon vanilla
- 7 ounces dark chocolate bark. if you prefer white chocolate…go for it!
- 1 teaspoon coarse sea salt (optional)
Directions:
- Combine first four ingredients in large bowl.
- Add maple syrup, bourbon, and vanilla.
- Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non-alcohol version… add water to equal liquid amount. You can also try non-alcohol rum flavoring.
- Form balls by scooping a tablespoon size amount of mixture.
- Roll in hands to form balls.
- Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs.
- Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.
- Melt chocolate bark in a double boiler or microwave per directions on package.
- Dip frozen balls into chocolate. Then place on the parchment paper lined cookie sheet. Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
These freeze well. Take out of the freezer and let sit for 15 minutes. They are also good frozen!
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