Chocolate-Coated Pecan and Graham Cracker Balls (Print-Friendly Version)
Finely chopped pecans, graham crumbs and maple syrup form the centers of these chocolate-coated candies. Add the melted butter gradually and test a small portion before rolling the batch. Chill the centers before dipping so they are easier to handle.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Base
01 -
1 cup finely crushed graham cracker crumbs
02 -
5 cups pecan halves, finely chopped
03 -
1 cup dark brown sugar
→ Flavorings
04 -
1 teaspoon pure vanilla extract
05 -
1/2 cup pure maple syrup
→ Binding
06 -
6 to 8 tablespoons melted butter
→ Coating
07 -
24 ounces chocolate almond bark
# How to Make It:
01 -
Combine finely chopped pecans, graham cracker crumbs and brown sugar in a large bowl.
02 -
Add maple syrup and vanilla and stir thoroughly.
03 -
Mix in six tablespoons of melted butter.
04 -
Press a small portion to check that it holds together. Add the remaining butter gradually only if needed, up to the listed eight-tablespoon total.
05 -
Shape firm one-inch portions and arrange on a parchment-lined tray.
06 -
Refrigerate for about one hour until the centers are firm enough to handle.
07 -
Melt the almond bark according to its package, using a dry bowl and utensils.
08 -
Dip each chilled center with a fork and allow excess coating to drain. Return to parchment and let set, refrigerating if necessary before storing in a covered container.
# Extra Suggestions:
01 -
Large halves leave gaps that make the centers break apart.