Try chocolate-covered pecan pie bites for the perfect little treat to enjoy as a snack, as dessert, or even to gift to someone! This recipe is basically pecan pie covered in chocolate, and once one of these little bites passes your lips – you’ll never be the same.
Why I Love These Chocolate-Covered Pecan Pie Bites
These chocolate-covered pecan bites are like a pecan pie encased in creamy chocolatey goodness! This fun-sized treat is perfect to have on hand for guests, in the freezer to defrost for a snack, or even for Thanksgiving dessert!
These pecan bites are fancy enough to impress company, but they’re so easy to make! Sometimes things that are plain and simple can be dressed up a little bit to make quite the statement, and these chocolate pecan bites are saying, “I’m perfect on the inside and out!”
Just the right combination of chocolate and pecan pie filling will have you finding room in your belly for “just one more” time and time again.
Ingredients for Chocolate-Covered Pecan Bites
As I said, this recipe is so easy! It’s amazing that they come out so decadent and aesthetically pleasing. You’ll need just the handful of ingredients below to create these little morsels of happiness!
- Semi-Sweet Chocolate Chips
- Heavy Cream
- Pecans – finely chopped, plus more chopped pecans for garnish
- Light corn syrup
How to Make Mini Pecan Pie Bites
Step 1: Prep Muffin Tin
Line a mini muffin tin with mini baking cups.
Step 2: Melt Chocolate
In a small saucepan, melt the chocolate and cream over low heat until it’s smooth. If you’re having trouble melting chocolate without burning it, you can do this in a double boiler (see FAQ for more!).
Step 3: Freeze Chocolate
Fill each muffin tin with about 1 teaspoon of melted chocolate and then gently tap the muffin pan on the country to allow the chocolate to spread evenly within the tins. Place the muffin pan in the freezer on a level surface for 5-10 minutes until the chocolate is firm.
Step 4: Make Filling
To prepare the filling, place the chopped pecans, corn syrup, sugar, butter, and cream in a small saucepan. Bring it to a boil over medium-low heat for 3-5 minutes, stirring occasionally. Remove the pan from heat and stir in the vanilla. Allow the filling to cool enough to touch. Fill each muffin tin with filling (I used a little more than ½ a tablespoon for each) and carefully press the filling to the edges of the tin (either with a finger or the back of a spoon).
Step 5: Top With Chocolate
Top each muffin tin with 1 teaspoon of the remaining melted chocolate (gently reward until smooth if needed). Gently tap the muffin pan on the country to allow it to spread evenly, and then top each tin with chopped pecans if desired. Place the muffin pan in the freezer to chill until it sets completely. Enjoy!
Just boil water in your small saucepan and nestle a heat-resistant bowl on top of the saucepan so the steam from the water heats the bottom. Put the chocolate and cream in the bowl and stir until it’s all completely melted and combined.
Store them in an airtight container in the refrigerator for 7-10 days. You can freeze them for a few months. Allow them to defrost in the refrigerator overnight. Don’t heat them or they will completely melt.
If you want to, you certainly could! You could swap any of your favorite nuts into this recipe.
More Pecan Recipes To Try
- Banana Pecan Scones with Caramel Icing
- Pumpkin Pie Candied Pecans
- Sweet and Spicy Pecans
- Praline Apple Muffins
- Chocolate Chip Pecan Shortbread Cookies
Chocolate Covered Pecan Pie Bites
- 3/4 cup semi sweet chocolate chips
- 2 tablespoons heavy cream
- 2/3 cup finely chopped pecans
- 3 tablespoons light corn syrup
- 3 tablespoons sugar
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons heavy whipping cream
- 1/4 teaspoon vanilla
- Chopped pecans for garnish optional
- Line a mini muffin tin with mini baking cups.
- In a small saucepan melt the chocolate and cream over low heat until smooth.
- Fill each muffin tin with 1 teaspoon melted chocolate. Gently tap muffin pan on counter to allow chocolate to spread evenly. Place in the freezer for 5-10 minutes until firm. (Make sure muffin pan is sitting on a level surface)
- To prepare the filling place chopped pecans, corn syrup, sugar, butter and cream in a small saucepan. Over medium to medium low heat bring to a boil for 3- 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Let cool until cool enough to touch. Fill each muffin tin with filling (I used slightly more than 1/2 tablespoon for each). Using a lightly buttered finger, carefully press the filling to the edges or use the back of a spoon.
- Using the remainder of the melted chocolate top each muffin tin with 1 teaspoon (gently rewarm chocolate until smooth if needed). Gently tap muffin pan on counter to allow chocolate to spread evenly. Top each with some chopped pecans if desired. Chill in freezer until set.