Pecan Pie Balls Recipes

Steps:

• Microwave caramels and cream in medium microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec.
• Reserve 1 Tbsp. nuts for later use. Add remaining nuts to caramel sauce along with the graham crumbs and vanilla; mix well.
• Cover baking sheet with waxed paper. Shape caramel mixture into 20 balls, using about 1 Tbsp. caramel mixture for each ball. Place on prepared baking sheet.
• Drizzle with chocolate; sprinkle with reserved nuts. Let stand until chocolate is firm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Arrange a single layer of pecans on the prepared baking sheet. Top with rolled oats. Bake in the preheated oven until toasted, about 10 minutes. Allow to cool completely.
• Pulse pecans, oats, dates, cinnamon, salt, vanilla extract, and maple syrup in a food processor until nuts are ground to desired consistency.
• Shape mixture into twelve 2-inch tightly-packed balls. Refrigerate before serving.

Steps:

• 1. Combine first four ingredients in large bowl.
• 2. Add maple syrup, bourbon, and vanilla.
• 3. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non-alcohol version... add water to equal liquid amount. You can also try non-alcohol rum flavoring.
• 4. Form balls by scooping a tablespoon size amount of mixture.
• 5. Roll in hands to form balls.
• 6. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs. Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.
• 7. Melt chocolate bark in a double boiler or microwave per directions on package.
• 8. Dip frozen balls into chocolate.
• 9. Then place on the parchment paper lined cookie sheet.
• 10. Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
• 11. These freeze well. Take out of the freezer and let sit for 15 minutes. They are also good frozen!

Steps:

• In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
• Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
• In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.