There’s something irresistibly fun about bite-sized treats, and this Chocolate Coated Pecan Pie Balls Recipe is no exception. These little nuggets of sweet, nutty, and chocolatey goodness are perfect for sharing or sneaking a few for yourself. Trust me, once you try them, they’ll become a go-to dessert at your get-togethers.

The image shows a white plate with eight round chocolate-covered treats, each topped with red, green, and white small round sprinkles. One treat at the front is cut open, revealing a crumbly, light brown inside with visible small nut pieces. The chocolate coating looks smooth and shiny with some slight texture. The background is a white marbled surface with blurred festive decorations in silver and red, and some sprinkles scattered on the surface near the plate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Coated Pecan Pie Balls Recipe
Top Tip
How to Serve Chocolate Coated Pecan Pie Balls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Coated Pecan Pie Balls Recipe

Why You'll Love This Recipe

What’s not to love about tiny pecan pies you can pop in your mouth? I’m always blown away by how something so simple can deliver such a rich flavor. The mix of maple syrup and caramel-like brown sugar wrapped in crisp pecans, then dipped in chocolate—it’s comfort and elegance rolled into one small bite.

Easy No-Bake Prep: Just mix, chill, shape, and dip—no oven needed!
Perfect Party Treat: These are neat little bites that guests always rave about.
Customizable Flavors: You can tweak the extracts or coatings to suit your taste or holiday themes.
Long Shelf Life: Store them in the fridge and enjoy them up to 5 days later, which means you can make them ahead without stress.

A white plate holds seven round chocolate-covered balls, each topped with small chocolate sprinkles. Six balls are whole while one is cut in half showing a light brown, crumbly inside with fine nut and cookie bits. Around the plate on white marbled surface are some pecans, chocolate sprinkles, and a jar filled with pecans on the left and a small white bowl filled with chocolate sprinkles on the right. The chocolate coating on the balls is smooth and shiny. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Chocolate Coated Pecan Pie Balls Recipe comes from its simple yet thoughtfully chosen ingredients. Each element plays its role to build that familiar pecan pie flavor, but with a fun, fresh twist you’ll appreciate.

Flat lay of finely chopped pecans, a small white ceramic bowl of golden graham cracker crumbs, a small white ceramic bowl filled with rich brown sugar, a small white ceramic bowl holding amber maple syrup, a small white ceramic bowl with light golden karo syrup, a small white ceramic bowl containing melted salted butter, two small white ceramic bowls each with clear almond extract and rum extract, a simple mound of smooth dark chocolate melting discs, and a small white ceramic bowl of colorful holiday themed sprinkles, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pecans: Toasted or raw, these bring the signature nutty crunch—chop them finely for the perfect texture.
Graham Cracker Crumbs: Act as a binder and give a subtle hint of sweetness and familiar pie crust flavor.
Brown Sugar: Adds rich caramel notes that balance perfectly with the nuts.
Maple Syrup: I recommend using real maple syrup here—it deepens the flavor beautifully unlike artificial pancake syrups.
Light Karo Syrup: This helps bind the mixture while adding a mild sweetness and shine.
Salted Butter: Melted and mixed in to add fat and buttery depth that’s essential to balanced taste.
Almond Extract: Just a touch for warmth; it blends seamlessly with the pecan flavors.
Rum Extract: Optional, but it really enhances that classic pecan pie aroma and richness.
Chocolate Melting Discs: The star chocolate for coating—melts smoothly and hardens with a perfect snap. Brands like Ghirardelli work wonderfully.
Holiday-Themed Sprinkles (Optional): Great for festive occasions to add color and crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this recipe is like a blank canvas. Sometimes, I swap rum extract with vanilla if I’m serving kids or want a milder flavor. Other times, I use white chocolate melting discs to make a prettier, pastel coating. Feel free to mix things up and find what you enjoy most.

Variation: I once added a sprinkle of sea salt on top right after dipping for a salty-sweet contrast that literally made me rethink my standards for desserts.
Dietary modifications: Use coconut oil instead of butter for a dairy-free version, or opt for sugar-free maple syrup if you want to cut down on sugar.
Seasonal changes: Swap sprinkles for crushed peppermint in December or toasted coconut flakes in the summer.

Step-by-Step: How I Make Chocolate Coated Pecan Pie Balls Recipe

Step 1: Combine and Chill the Filling

Start by mixing your chopped pecans, graham cracker crumbs, brown sugar, maple syrup, light karo syrup, melted butter, almond extract, and rum extract in a large bowl. Stir this with a wooden spoon until everything is well combined. Then cover it with plastic wrap and pop it in the fridge for at least 2 hours or up to overnight. The chilling step helps the mixture firm up, making it easier to shape the balls later. Trust me, skipping this step makes the filling too sticky and tricky to handle.

Step 2: Shape the Balls with a Warm Hand

Once chilled, I like to use a 2-inch cookie scoop to portion out the filling—it keeps things even. Wet your hands with warm water (this tip is a game changer!) and gently press the filling into compact balls. Using warm water stops the mixture from sticking to your hands, so you create smooth, tight balls that hold together perfectly. Lay these on a parchment-lined baking sheet.

Step 3: Melt the Chocolate Gently

In a medium bowl that's not too deep, melt your chocolate melting discs according to package directions. Stir until smooth and glossy. If you don’t have melting discs, don’t worry—you can use chocolate almond bark or semi-sweet chocolate chips melted with a little shortening or coconut oil. Just heat gently and stir often so it doesn’t seize up. This smooth texture is essential for a beautiful, even coating.

Step 4: Dip and Decorate

Using a fork, carefully dip each pecan ball into the melted chocolate. Roll it around gently so it’s evenly coated, then lift it out with the fork and set it back on the parchment paper. It’s important to handle these gently—the mixture is delicate but rewarding. If you're feeling festive, sprinkle on holiday-themed sprinkles right after dipping while the chocolate is still wet. This step is fun and adds a lovely crunch and color.

Step 5: Chill Until Set

Once all your pecan pie balls are coated, place them in the fridge, uncovered, for at least 2 hours. This allows the chocolate to harden with a satisfying snap. This waiting part is the hardest—patience here pays off big time!

Top Tip

Making chocolate coated balls can sometimes feel a little tricky with temperature and texture, but these tips have saved me more than once in the kitchen and I hope they help you too!

Warm Water Trick: Always wet your hands with warm water before shaping the pecan balls—this stops the sticky mixture from sticking and helps you get perfect spheres every time.
Gentle Dipping: Don’t rush the chocolate coating. Take your time to carefully roll around the pecan ball, so it stays intact and evenly coated.
Bring Chocolate To Room Temp Before Melting: If your chocolate discs are too cold, they can seize when melted. Letting them come to room temperature helps the melting go smoothly.
Refrigerate Uncovered: When setting the chocolate, refrigerate uncovered. Covering can cause condensation that makes the coating dull or sticky.

How to Serve Chocolate Coated Pecan Pie Balls Recipe

Garnishes

I typically keep it simple with a dusting of holiday-themed sprinkles—red and green for Christmas, or gold and silver for New Year’s—but crushed nuts, a pinch of flaky sea salt, or even edible glitter can turn these bites into stunning party pieces.

Side Dishes

These pecan pie balls shine on their own but also pair beautifully with a scoop of vanilla ice cream, fresh berries, or coffee for a cozy afternoon pick-me-up. I’ve served them on dessert trays alongside mini cheesecakes and they always disappear fast.

Creative Ways to Present

Arrange them on a festive platter tucked between rosemary sprigs or pine cones for a rustic feel. For holiday parties, I like to stack them in a glass jar or fill a pretty box with parchment paper as edible gifts. They’re such a delight when wrapped individually in cellophane tied with colorful ribbons.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an uncovered container in the fridge for up to five days. I learned the hard way that covering them traps moisture and can soften the chocolate coating. Leaving them uncovered keeps that nice crisp snap intact.

Freezing

I’ve frozen these before with great results. Place them on a parchment-lined tray to freeze individually first, then transfer to an airtight container or freezer bag. They keep well for up to 2 months. When you want a treat, just thaw them in the fridge overnight—they taste as fresh as day one.

Reheating

Since these are best enjoyed cold with chocolate coating intact, I usually don’t recommend warming them. But if you want them just a bit softer, leave them at room temperature for 15-20 minutes before serving. Avoid microwaving because the chocolate can melt and make a mess.

Frequently Asked Questions:

Can I make the pecan balls ahead of time without chocolate?

Absolutely! You can prepare and shape the pecan balls, then refrigerate or freeze them without dipping. When you’re ready, just melt the chocolate, dip, and chill to set.

What if I don’t have rum extract?

You can easily swap rum extract for vanilla extract without compromising flavor too much. Both add warmth, but rum extract gives the classic pecan pie aroma.

Why should I use chocolate melting discs instead of regular chocolate chips?

Chocolate melting discs or almond bark have added fats and sugar that allow them to melt smoothly and harden with a glossy, firm finish. Regular baking chocolate or chips don’t always melt the same way and can seize or look dull.

Can I use other nuts instead of pecans?

Yes! While pecans are classic for this recipe, you can substitute walnuts or almonds if you prefer. Just keep them finely chopped to maintain the texture of the balls.

Final Thoughts

This Chocolate Coated Pecan Pie Balls Recipe holds a special place in my heart as a fun, festive treat that’s surprisingly easy to make. Whether you’re serving them at a holiday party or just want a delicious bite of comfort, these pecan pie balls balance tradition with whimsy. I hope you enjoy making and sharing them as much as I do—they bring smiles and satisfy sweet cravings like nothing else!