Step-by-Step Instructions

Prepare the Filling:

In a mixing bowl, combine finely chopped pecans, graham cracker crumbs, and brown sugar.

Add softened cream cheese, maple syrup, and vanilla extract. Mix until all ingredients are evenly combined and form a sticky dough.

Shape the Balls:

Using a small cookie scoop or spoon, take about 1 tablespoon of the mixture and roll it into a ball. Place the balls on a parchment-lined baking sheet. Repeat until all the mixture is used.

Chill the Balls:

Place the baking sheet in the refrigerator for 1–2 hours, or until the balls are firm enough to dip in chocolate.

Melt the Chocolate:

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval, until smooth. Add coconut oil or shortening if needed for a smoother consistency.

Coat the Balls:

Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it is fully coated. Let the excess chocolate drip off before placing the ball back onto the parchment-lined baking sheet.

Set the Coating:

Allow the chocolate to harden at room temperature or refrigerate the balls for 15–20 minutes until the coating is firm.

Serve and Enjoy:

Once the chocolate is set, transfer the pecan pie balls to a serving plate or store them in an airtight container.