Pecan Pie Chocolate Balls (Print)

Toasted pecans and brown sugar are rolled in chocolate for a sweet Southern treat, easy for sharing or gifting.

# Ingredients:

→ For the Filling

01 - 200 g finely chopped pecans, toasted
02 - 100 g graham cracker crumbs
03 - 200 g packed brown sugar
04 - 120 ml maple syrup or corn syrup
05 - 2.5 ml vanilla extract
06 - 1.25 ml salt

→ For the Chocolate Coating

07 - 260 g dark or milk chocolate chips
08 - 15 ml coconut oil (optional, for smoother coating)

# Steps:

01 - Spread chopped pecans in a single layer on a baking tray and toast at 175°C for 5 to 7 minutes, stirring once or twice, until fragrant and golden. Let cool completely.
02 - In a large mixing bowl, mix together the graham cracker crumbs, brown sugar, and salt until homogenous.
03 - Add in the cooled toasted pecans, maple syrup (or corn syrup), and vanilla extract. Stir thoroughly until the mixture forms a cohesive, dough-like texture.
04 - Scoop approximately 1 tablespoon of mixture and roll between your palms to form compact balls. Arrange evenly on a baking sheet lined with parchment paper. Repeat with remaining mixture.
05 - Refrigerate the formed balls for at least 1 hour to ensure they are firm before coating.
06 - Melt chocolate chips with coconut oil (if using) in a microwave-safe bowl, stirring every 20 seconds until smooth. Alternatively, melt over a bain-marie.
07 - Using a fork or dipping tool, immerse each chilled ball in the melted chocolate, ensuring full coverage. Allow excess chocolate to drip off, then place back onto the parchment-lined tray.
08 - Let the chocolate coating harden at room temperature or in the refrigerator. Serve once fully set.

# Notes:

01 - Toasting the pecans amplifies their depth of flavor and gives added crunch.
02 - Coat with sea salt or drizzle with white chocolate for enhanced presentation.
03 - Store refrigerated in an airtight container for up to one week, or freeze for prolonged freshness.
04 - Maple syrup provides a more nuanced natural sweetness, while corn syrup yields a traditional pecan pie taste.

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