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Irresistible No-Bake Pecan Pie Balls You Have to Try

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Learn how to make delicious Pecan Pie Balls (No-Bake). Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/2 cups finely crushed vanilla wafer cookies (about 2 sleeves)
  • 1 cup finely chopped toasted pecans
  • 1/2 cup brown sugar, packed
  • 1/2 cup creamy cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/3 cup light corn syrup (or substitute with honey for a natural twist)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon (optional, but it adds a warm touch)
  • 1 cup semi-sweet chocolate chips, melted (for dipping)
  • Extra chopped pecans for garnish (optional)

Instructions

  1. Toast your pecans lightly in a dry skillet over medium heat for about 5 minutes, stirring often until fragrant and golden. This step brings out the nutty aroma just like Mama Lu used to do when shelling peas on the porch.
  2. Crush the vanilla wafer cookies into fine crumbs using a food processor or by placing them in a sealed bag and pounding gently with a rolling pin. You want a sandy texture, not powdery.
  3. In a large bowl, combine the softened cream cheese, butter, and brown sugar. Use a hand mixer or wooden spoon to beat until smooth and creamy, about 2-3 minutes. This reminds me of the way Mama Lu would smooth out her biscuit dough — patient, steady, and loving.
  4. Mix in the corn syrup, vanilla extract, and cinnamon until everything is well incorporated. The wet ingredients bring that deep, caramel-like richness that’s signature to pecan pie.
  5. Fold in the crushed wafers and toasted pecans until evenly distributed. The mixture will be thick but pliable; if it feels too sticky, chill it for 15 minutes to firm up.
  6. Use a small cookie scoop or tablespoon to portion out the mixture. Roll each portion between your palms to form smooth balls, about 1 inch in diameter.
  7. Place the balls on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes to set.
  8. Once chilled, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until silky smooth.
  9. Dip each ball into the melted chocolate, using a fork to coat fully, then place back on the parchment paper. Sprinkle with extra chopped pecans if desired.
  10. Refrigerate again until the chocolate is firm, about 15 minutes. Serve chilled or at room temperature, and watch how fast they disappear!

Find it online: https://claracooking.com/pecan-pie-balls-no-bake/