No Bake Pecan Pie Truffles
No Bake Pecan Pie Truffles pack all the nutty, buttery flavor of classic pecan pie into rich, chocolate-dipped bite-size candies perfect for holidays and gifting.
If you love pecan pie but don’t always want to fuss with crusts and baking times, these little truffles are your shortcut to the same cozy flavors with a fraction of the effort. Everything happens in one bowl, and your oven only comes on briefly to toast the pecans.
You’ll stir together a graham cracker and brown sugar base, bind it with syrup and vanilla, then fold in buttery toasted pecans. A quick chill helps the mixture firm up so you can roll it into neat little balls, ready for their dip in glossy melted chocolate.
This batch makes about 24 pecan pie balls, just right for a cookie tray, dessert platter, or a box of homemade candies to deliver to friends and neighbors. They’re sweet, nutty, and just sturdy enough to travel well on your holiday rounds.
No Bake Pecan Pie Truffles Recipe Ingredients
A short, simple list of pantry staples turns into something that tastes like it came from a candy shop.
- Finely chopped pecans – The star of the show, bringing crunch, rich nuttiness, and that unmistakable pecan pie flavor. Toasting deepens their sweetness and aroma.
- Graham cracker crumbs – Add body to the filling, soaking up the syrup and helping the mixture roll cleanly into balls without being overly sticky.
- Brown sugar – Packed brown sugar lends caramel notes that mimic the gooey pecan pie center and keeps the texture moist and tender.
- Ground cinnamon – Just a pinch warms up the filling and quietly nudges the flavor toward classic holiday spice.
- Salt – A tiny amount balances all the sweetness and keeps the pecans tasting toasty and complex instead of flat.
- Light corn syrup or maple syrup – Acts as a binder that pulls everything together into a cohesive dough while adding glossy sweetness and chew.
- Vanilla extract – Rounds out the flavor and makes the truffles taste like they’ve been baked, even though they’re no-bake.
- Pecan halves (optional) – Press a half onto the top of each dipped truffle for extra crunch and a pretty finishing touch.
- Melted chocolate (milk, dark, or white) – Forms a smooth shell around the pecan filling; choose your favorite chocolate or mix a few for variety.
Cooking Steps
Use these simple steps as your road map from bowl of crumbs to shiny, giftable truffles.
STEP 1: Toast the chopped pecans on a baking sheet at 350°F (175°C) for 6–8 minutes, stirring once, until fragrant and lightly darkened. Let them cool completely so they don’t melt the filling.
STEP 2: In a mixing bowl, combine graham cracker crumbs, brown sugar, cinnamon, and salt. Stir well so every spoonful has an even mix of sweetness and spice.
STEP 3: Pour in the corn syrup (or maple syrup) and vanilla. Use a spatula or wooden spoon to work the liquids into the dry mixture until you have a thick, slightly sticky dough.
STEP 4: Fold the cooled, chopped pecans into the dough. Keep stirring and pressing until the nuts are evenly distributed and the mixture holds together easily when pinched.
STEP 5: Use a small cookie scoop or spoon to portion about 1 tablespoon at a time, then roll between your palms into 1-inch balls. Arrange them on a parchment-lined baking sheet so they’re not touching.
STEP 6: Chill the tray in the refrigerator for at least 30 minutes, or until the balls feel firm and solid. This step helps them keep their shape when they meet the warm chocolate.
STEP 7: Melt the chocolate gently in the microwave in short bursts, stirring until smooth. Dip each chilled ball halfway or fully, letting excess drip off before setting it back on the parchment. Add a pecan half on top if you like, then chill again until the chocolate is set.
Pro Tips for No Bake Pecan Pie Truffles
- Use very finely chopped pecans so the filling packs together tightly and the balls roll smoothly without cracking.
- If the mixture feels too dry to hold together, add a tiny splash of extra syrup; if it’s too sticky, sprinkle in a spoonful more graham crumbs.
- Chill the formed balls well before dipping so they don’t crumble in the chocolate and your coating stays neat and even.
Serving Ideas for No Bake Pecan Pie Truffles
Arrange the truffles in mini paper candy cups and cluster them on a large platter for a holiday dessert table. They also tuck beautifully into cookie tins as a sweet surprise among the bars and cookies.
For a dessert charcuterie board, pair them with fresh berries, shortbread, and a wedge or two of cheese—the salty, creamy bites are lovely against the sweet, nutty truffles. A pot of coffee, hot chocolate, or after-dinner espresso ties everything together.
Can I use maple syrup instead of corn syrup?
Yes. Maple syrup binds the mixture just like corn syrup and brings a gentle maple flavor that fits beautifully with pecans and brown sugar. You can also experiment with neutral agave syrup for less pronounced flavor.
Do these pecan pie truffles need to be refrigerated?
Because the filling is rich and the chocolate coating can soften, it’s best to keep the truffles in an airtight container in the refrigerator. They’ll stay fresh for about a week when chilled properly.
Can I freeze No Bake Pecan Pie Truffles?
Absolutely. Freeze the truffles on a tray, then transfer to a container once solid. They keep their flavor and texture for about one month; thaw in the fridge before serving.
What kind of chocolate is best for dipping?
Choose chocolate that melts smoothly: melting wafers, chopped bars, or high-quality chips. Dark or semi-sweet chocolate balances the sweetness nicely, while milk or white chocolate gives a sweeter, creamier candy-shop feel.
Keeping Leftovers Fresh
Once the chocolate has set, layer the truffles in a shallow airtight container, separating layers with parchment so they don’t stick together. Store them in the refrigerator, where they’ll keep their texture and flavor for up to 7 days.
For longer storage, freeze the truffles in a freezer-safe container, again with parchment between layers. They’ll hold well for about a month without significant loss of flavor or texture.
When you’re ready to serve, let the truffles sit at room temperature for 5–10 minutes so the centers soften slightly and the chocolate coating is pleasantly snappy but not hard.
No Bake Pecan Pie Truffles
Ingredients
- 3 tablespoons light corn syrup or substitute with maple syrup for a naturally sweetened option
- ½ teaspoon ground cinnamon for warmth
- 6 ounces of melted chocolate choose from milk, white, or dark for dipping or drizzling
- 1 cup crushed graham cracker crumbs
- ½ cup packed brown sugar
- 1½ cups pecans finely chopped and preferably toasted
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract pure
- ½ cup pecan halves optional, for decoration or added crunch
Instructions
Toast the Pecans (Optional):
- Spread the chopped pecans in an even layer on a baking tray. Toast in a preheated oven at 350°F (175°C) for approximately 6–8 minutes, stirring once midway through. Allow them to cool fully before incorporating.
Prepare the Base Mixture:
- In a mixing bowl, blend the crushed graham crackers, brown sugar, cinnamon, and salt until well combined.
Incorporate Binding Agents:
- Pour in the corn syrup (or maple syrup) along with the vanilla extract. Stir thoroughly with a spatula or wooden spoon until a cohesive, slightly sticky dough forms.
Add the Pecans:
- Fold in the cooled, toasted pecans and mix until uniformly distributed. The mixture should be able to hold its shape when compressed.
Shape the Truffles:
- Scoop out portions approximately 1 inch in diameter and roll into smooth balls using clean hands or a small cookie scoop. Place onto a parchment-lined baking sheet.
Chill to Set:
- Transfer the tray to the refrigerator and allow the truffles to chill for at least 30 minutes, or until firm enough for dipping.
Optional Chocolate Coating:
- Melt the chocolate in a microwave-safe bowl, heating in 20-second increments and stirring until smooth. Dip each chilled ball partially or fully into the melted chocolate, then return to the parchment to set.
Storage:
- Refrigerate in a sealed container for up to 7 days. For longer storage, freeze for up to 1 month.