2½ cup pecan halves, finely chopped
1 cup graham cracker crumbs
¾ cup Wood’s Maple Sugar
1 tsp vanilla
½ cup Wood’s Maple Syrup (use any flavor you wish)
4 to 6 Tbsp melted butter
1 (24-oz) package chocolate almond bark
Combine chopped pecans, graham cracker crumbs, brown sugar, vanilla, and maple syrup. Stir to combine. Add melted butter only until the mixture comes together and can be easily shaped into balls. (Depending on how you chopped your ingredients, you may have some leftover butter.) Shape pecan mixture into 1-inch balls. Place balls on a parchment-lined baking sheet and place in the refrigerator or freezer for an hour. Melt almond bark according to package directions. Remove balls from the refrigerator and dip into the chocolate almond bark. Place dipped balls on parchment or wax paper and let sit until set.