I remember making these pecan pie balls on a chilly afternoon when I wanted the flavor of pecan pie without heating the oven. They’re bite-sized, no-bake, and pack that buttered-crumb, caramel-y pecan flavor into little hand-held treats — perfect for cookie exchanges, last-minute guests, or a simple weeknight dessert. If you’re into pecan-forward treats, you might also like this bourbon twist on pecan pie I’ve used as inspiration: .

Why you’ll love this dish

These Pecan Pie Balls are one of those recipes that checks a lot of boxes: no oven required, pantry-friendly ingredients, and quick to assemble. They concentrate the classic pecan-pie flavor into neat little portions that kids can handle and adults can customize (hello, chocolate coating and a pinch of sea salt).

“Tiny bites of pecan pie — all the flavor with none of the fuss. Perfect for parties and last-minute desserts.” — a friend who sneaks them out of the fridge

Reasons to make them now:

No-bake and fast: about 45 minutes total, mostly chilling time.

Works for parties: easy to make in large batches and transportable.

Versatile: dip in chocolate, roll in extra nuts, or leave plain.

Kid-approved: no hot stove or oven time during assembly.

The cooking process explained

Before you start, here’s what to expect: chop your pecans, stir everything into a sticky dough, chill so it’s firm enough to roll, shape into balls, then optionally coat in melted chocolate and set. The entire hands-on time is under 15 minutes; chilling and chocolate-setting add more time. Yield is roughly 18–24 bite-sized balls depending on size.

What you’ll need

1 cup chopped pecans (toasted for extra flavor)

1 cup graham cracker crumbs

1 cup powdered sugar

1/2 cup brown sugar (packed)

1/2 cup light corn syrup

1/2 cup butter, melted

1 teaspoon vanilla extract

Chocolate for coating (optional)

Ingredient notes and swaps:

For a nuttier crunch, lightly toast the pecans on a sheet in a 350°F oven for 6–8 minutes and cool.

Use gluten-free graham crumbs or gluten-free cookies to make these gluten-free.

Maple syrup can replace some corn syrup for a more autumnal flavor, but the texture will be slightly softer.

If you enjoy no-bake confections, these share a family resemblance with rice krispie-style treats: .

Step-by-step instructions

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Delicious pecan pie balls served on a dessert platter

Combine: In a large bowl, add chopped pecans, graham cracker crumbs, powdered sugar, brown sugar, corn syrup, melted butter, and vanilla. Mix until everything is well combined and sticky.

Chill: Cover the bowl and refrigerate the mixture for about 30 minutes. This firms it up so it’s easy to scoop.

Shape: Scoop small portions (about 1 to 1½ tablespoons each) and roll into balls with your hands. If the mixture sticks to your palms, lightly wet or oil them.

Coat (optional): Melt chocolate (use a double boiler or microwave in 20‑second bursts, stirring). Dip each ball into the chocolate to coat, letting excess drip off.

Set: Place coated balls on parchment paper. Refrigerate until the chocolate is fully firm, about 20–30 minutes. Enjoy!

Best ways to enjoy it

Serve these pecan pie balls on a dessert platter alongside espresso, a scoop of vanilla ice cream, or a spoonful of whipped cream for contrast. For holiday entertaining, arrange them with other small bites — dried fruit, chocolate-covered pretzels, and small squares of fudge make a pretty board. You can also stick a festive toothpick in each for easy passing at a party.

Storage and reheating tips

Refrigerator: Store in an airtight container for up to 5–7 days. Keep chocolate-coated balls on a single layer or separated by parchment to avoid sticking.

Freezing: Freeze uncoated or coated balls in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the fridge for a few hours before serving.

Safety: Because these contain butter and corn syrup but are kept refrigerated, avoid leaving them at room temperature for more than 2 hours to prevent spoilage in warm environments.

Pro chef tips

Texture control: If the mixture feels too wet after chilling, add a tablespoon or two of graham crumbs or powdered sugar to firm it up. If it’s too dry, a splash more corn syrup or a little melted butter will bring it together.

Uniform balls: Use a small cookie scoop for consistent size and quicker shaping.

Chocolate finish: For glossy chocolate, temper it or stir in a small amount of coconut oil to ease dipping. Tap the dipped ball gently on the side of the bowl to remove excess chocolate.

Hands-on shortcut: Chill the mixture in a shallow pan for faster cooling. Scoop with a melon baller instead of rolling by hand.

For more pecan-inspired recipes and ideas to pair on a brunch table, I like keeping a baked-pecan-pie French toast casserole in my rotation: .

Creative twists

Chocolate-drizzled with sea salt: Dip in chocolate and finish with flaky sea salt for a sweet-salty hit.

Maple-bourbon: Stir 1–2 teaspoons bourbon and 1 tablespoon maple syrup into the mix for a boozy, autumnal flavor.

Coconut-pecan: Fold 2 tablespoons of shredded coconut into the mixture before chilling.

Nut swap: Substitute walnuts or cashews for pecans, though the classic pecan flavor is hard to beat.

Vegan version: Use vegan butter and swap corn syrup for agave or a thick maple syrup; check texture adjustments.

Common questions

Q: How long do these take to make from start to finish?

A: Active prep is about 10–15 minutes. Chill time is about 30 minutes; add 20–30 minutes if coating with chocolate.

Q: Can I use another sweetener instead of corn syrup?

A: Yes — light corn syrup gives chewiness and shine, but you can use light maple syrup or agave. Expect a slightly softer texture; you may need extra crumbs to firm the mixture.

Q: Are these safe to freeze and reheat?

A: Yes. Freeze on a tray until firm, then store in an airtight container for up to 3 months. Thaw in the refrigerator. Don’t microwave coated balls; let them come to room temp for a few minutes before serving.

Q: Can I make these nut-free?

A: Replace pecans with toasted seeds (pumpkin or sunflower) and increase graham crumbs slightly for texture. The flavor will differ from pecan pie, but the format still works.

Q: What if my mixture never firms up?

A: Add a tablespoon at a time of graham crumbs or powdered sugar and chill again until it holds together.

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