"2 1/2 cups pecans, toasted and chopped 1 cup graham crackers, crushed (vanilla wafers, oreos can be subbed if you do not like graham crackers) 1 cup brown sugar, firmly packed 1/2 teaspoon salt (if you can not handle the sodium, don't use it!) 2 tablespoons maple syrup 1/4 cup bourbon, brandy, or spiced rum - almond or rum extract with water/juice for non-alcohol version 1 teaspoon vanilla 7 ounces dark chocolate bark. if you prefer white chocolate...go for it! 1 teaspoon coarse sea salt"
"Combine first four ingredients in large bowl. Add maple syrup, bourbon, and vanilla. 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. Form balls by scooping a tablespoon size amount of mixture. Roll in hands to form balls. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs."
Mini pecan pie balls combine toasted chopped pecans, crushed graham crackers, brown sugar, salt, maple syrup, bourbon or a non-alcohol extract, and vanilla into a sticky mixture. The mixture is hand-formed into tablespoon-sized balls and chilled in the freezer for two hours. After chilling, the balls can be smoothed with slightly damp hands and dipped in melted dark or white chocolate bark. A few grains of coarse sea salt may be sprinkled on top before the chocolate sets for contrast. The finished confections freeze well and can be served frozen or after sitting 15 minutes.
Read at Alternative Medicine Magazine
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