No-Bake Pecan Pie Balls
Make easy no-bake pecan pie balls with vanilla wafers in 45 minutes. These tasty treats are perfect for dessert or holiday gatherings with simple ingredients.
Equipment
- mixing bowl
- oven
- baking sheet
- food processor
- spatula
- whisk
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 1 cup pecans, finely chopped
- 2 cups vanilla wafer crumbs from about 11 ounces vanilla wafers
- 1 cup powdered sugar, sifted plus more for coating
- 1/2 cup unsalted butter, softened 1 stick
- 1/4 cup light corn syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spread the finely chopped pecans evenly on a baking sheet and toast for 5 to 7 minutes, or until they are fragrant and lightly browned. Watch carefully to prevent burning. Remove from the oven and let cool completely. Meanwhile, finely crush the vanilla wafers until they resemble fine crumbs. You can achieve this using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
- In a large mixing bowl, combine the cooled toasted pecan pieces, vanilla wafer crumbs, 1 cup of sifted powdered sugar, and salt. Whisk these dry ingredients together thoroughly until well combined. Sifting the powdered sugar beforehand helps to prevent any lumps in the mixture.
- In a separate medium bowl, combine the softened unsalted butter, light corn syrup, and vanilla extract. Stir these ingredients together with a spoon or spatula until the mixture is smooth and well blended.
- Pour the wet ingredient mixture over the dry ingredients in the large bowl. Using a sturdy spoon, spatula, or your clean hands, mix everything together thoroughly until a cohesive dough forms. The mixture should be moist enough to hold together firmly when pressed, similar to a thick cookie dough.
- Scoop out tablespoon-sized portions of the dough mixture and roll them between your palms into uniform 1-inch balls. Place the rolled balls onto a baking sheet lined with parchment paper.
- Once all the pecan pie balls are rolled, place the baking sheet into the refrigerator and chill for at least 30 minutes. This crucial chilling time helps the balls firm up significantly, making them easier to handle and preventing them from becoming too soft.
- After chilling, you have a few options for coating. For a simple finish, roll the balls in additional powdered sugar until they are evenly dusted. For a chocolate coating, melt 12 ounces of finely chopped semi-sweet chocolate baking bar with 1 tablespoon of shortening or coconut oil in a microwave-safe bowl in 30-second intervals, stirring until completely smooth. Dip each chilled ball into the melted chocolate, allowing any excess to drip off, then return it to the parchment-lined baking sheet.
- If you opted for a chocolate coating, return the baking sheet with the coated balls to the refrigerator for another 20 to 30 minutes, or until the chocolate has fully set and hardened. Store the finished pecan pie balls in an airtight container in the refrigerator for up to one week.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.