Tuesday, March 4, 2014

Pecan Pie Balls

2 1/2 C pecans, toasted and chopped
1 C graham crackers, crushed
1 C brown sugar, firmly packed
1/2 tsp salt
2 Tbsp maple syrup
1/4 C burbon, brandy or spiced rum
1 tsp vanilla
7 oz dark chocolate bark
1 tsp coarse sea salt (optional)

  1. Combine first four ingredients in a large bowl. Add the maple syrup, bourbon and vanilla. Use your hands to make sure all the ingredients are mixed throughly.
  2. Form balls by scooping a tablespoon size amount of mixture and rolling in hands to form balls. Place balls on a cookie sheet lined with parchment paper.
  3. Tip: After the balls are made, roll the balls again with slightly water damped hands. This will make the balls smooth before dipping in chocolate.
  4. Place balls on cookie sheet in freezer for 2 hours.
  5. Melt chocolate bark in a double boiler or microwave per directions on package.
  6. Dip frozen balls into chocolate, then place on the parchment paper lined cookie sheet.
  7. Optional: sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
  8. These freeze well. Take out of the freezer and let sit for 15 minutes.

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