Ingredients
Scale
- 1 cup chopped pecans
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 2 cups graham cracker crumbs
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 1/4 cup corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 package (12 oz) chocolate chips or candy coating
Instructions
- Make the cream cheese base: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Incorporate graham cracker crumbs: Gradually mix in the crumbs until the mixture holds together.
- Form balls: Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill for at least 30 minutes.
- Prepare pecan topping: In a medium saucepan, combine butter, brown sugar, corn syrup, vanilla extract, and salt. Cook over medium heat, stirring constantly, until slightly thickened and glossy. Stir in chopped pecans and cool for 5–10 minutes.
- Coat the balls: Remove chilled balls from the fridge. Using a spoon or lightly greased hands, coat each ball evenly with the pecan mixture.
- Melt chocolate: Heat chocolate chips or candy coating in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip balls in chocolate: Using a fork, dip each pecan-coated ball into the melted chocolate, letting excess drip off. Return to parchment-lined sheet.
- Chill to set: Refrigerate for at least 1 hour or until chocolate is firm. Serve chilled.
Notes
Toasting pecans lightly enhances flavor.
Keep balls chilled until serving to maintain shape.
Optional: drizzle with caramel or sprinkle sea salt on top for extra flavor.
- Prep Time: 30
- Cook Time: 10