I roll a sweet, nutty filling into bite-size balls and dip them in dark chocolate for an easy no-bake treat that tastes like a cross between a truffle and a pecan praline—simple ingredients, big payoff.

Condensed Milk Pecan Balls

Why You’ll Love This Recipe

I skip the stove and oven—most of the work is mixing, chilling, and dipping.
I use sweetened condensed milk for a fudgy, chewy center.
I get toasty pecan flavor in every bite with just a handful of ingredients.
I make a big batch for gifting, parties, or freezer stashes.
I customize the coating and toppings without changing the base recipe.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup pecan halves (finely chopped; I toast them for extra flavor)
14 oz sweetened condensed milk
1 ½ tbsp all-purpose flour
½ tsp pure vanilla extract
2 cups dark chocolate candy melts

directions

I toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant, then cool and chop them finely.
In a bowl, I stir together the condensed milk, flour, and vanilla until smooth. I fold in the chopped pecans.
I cover and chill the mixture 30–45 minutes until firm enough to scoop.
I line a baking sheet with parchment. Using a small cookie scoop (about 1 tablespoon), I portion the mixture, roll into balls, and place them on the sheet. I freeze 15–20 minutes to set.
I melt the candy melts in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth.
Working a few at a time, I dip the chilled balls in chocolate, letting excess drip off, and set them back on the parchment.
I let them set at room temperature until firm (or I chill 10–15 minutes), then I store or serve.

Servings and timing

Yield: about 24–28 balls (12–14 servings; 2 balls per serving)
Prep Time: 20 minutes active
Chill/Freeze Time: 45–65 minutes total
Dipping/Set Time: 25–35 minutes
Total Time: about 1½–2 hours, largely inactive

Variations

Milk or White Chocolate: I swap the dark coating for milk or white chocolate candy melts.
Pecan Turtle Twist: I press a tiny dab of caramel onto each center before dipping.
Bourbon Pecan: I mix in 1–2 teaspoons bourbon and add an extra teaspoon of flour if needed to keep the mixture scoopable.
Crunch Boost: I roll the freshly dipped balls in finely chopped pecans or sprinkle a pinch of flaky sea salt.
Cookie-Crumb Firmness: I replace the flour with 2–3 tablespoons very fine graham cracker crumbs for a slightly drier, more truffle-like center.

storage/reheating

Room Temp: I keep the candies in an airtight container in a cool spot for up to 5 days.
Fridge: I refrigerate up to 2 weeks; I let them sit a few minutes before serving so the centers soften.
Freezer: I freeze up to 3 months in layers with parchment; I thaw in the container to avoid condensation.
Reheating: I don’t reheat; I simply bring chilled candies to room temperature for best texture.

FAQs

Do I need to toast the pecans?

I like to toast them for deeper flavor and better crunch, but I skip it if I’m short on time.

Why is there flour in the filling?

I add a small amount to thicken the condensed milk so the mixture rolls cleanly. I can swap in fine graham crumbs or almond flour if I prefer.

Can I use chocolate chips instead of candy melts?

I can, but I stir in 1–2 teaspoons neutral oil for easier dipping and a softer set, or I temper the chocolate for a snappier shell.

How do I keep the mixture from sticking to my hands?

I chill well, then I lightly oil my palms or use a small cookie scoop so the balls release cleanly.

Can I make them ahead?

I do—these are perfect make-ahead candies. I dip, let them set, and store airtight; the texture actually improves by the next day.

Conclusion

I reach for these condensed milk pecan balls when I want an effortless homemade candy. With a quick chill, a neat roll, and a glossy dip in chocolate, I end up with rich little bites that disappear fast and look gift-shop fancy without the fuss.