Ingredients
- 1 cup plus 2 Tablespoons Diamond of California Pecans
- 6 Graham Crackers
- 1/4 cup Maple Syrup
- 3 tablespoons butter, room temperature
- 1/4 teaspoon salt
- 1 bag Dark Chocolate
The Steps
- In a food processor, combine 1 cup pecans and graham crackers. Pulse until finely ground. Add the maple syrup, butter and salt, pulse until dough forms.
- Take about ½ tablespoon of dough and roll it into a ball in your hands. This works best with slightly damp hands!
- Place the ball on a parchment lined baking sheet. Repeat with remaining dough.
- Transfer the baking sheet to the freezer for at least 20 minutes, up to 3 hours.
- Place the remaining pecans in the food processor and pulse until very finely ground, transfer to a small bowl and set aside.
- Melt the chocolate chips in the microwave for two minutes, stirring every 30 seconds.
- Remove the baking sheet from the freezer. Use a fork to dip one pecan ball into the chocolate, covering completely. Place back on the baking sheet and sprinkle with the reserved pecans. Repeat with remaining.
- Freezer for at least 1 hour before serving.
