These Chocolate-dipped Rice Krispie No Bake Pecan Pie Cookies are no bake, dairy-free friendly, vegan-friendly and pack all the nutty deliciousness of your fall-favorite pecan pies! Plus they make excellent gifts for the holidays too.
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I’m not partial to any one type of cookie; I love ’em all. I love making them and sharing those little morsels of deliciousness around. Whoever invented cookies had the right idea in mind – lots of love and joy packed into bite-sized treats; it should be cookie and candy season all year round in my opinion, not just during the holidays.
These No-bake Rice Krispie Pecan Pie Cookies are right up there with the best of them! They are made with rice krispies so they are simple and no bake, but they also pack all the indulgent flavor of pecan pie! While these pecan pie cookies are incredibly easy to make, they do need some (adult) supervision. You’ll be making piping hot butterscotch sauce which is that rich, decadent, delicious filling that everyone loves in pecan pies, and it’ll also be the base for these cookies. So to make sure you get perfect results every time, I highly recommend that you use a sugar thermometer. A thermometer takes out all the guess work and lets you know when everything’s perfect (a little too aggressively if you ask me, with that loud and annoying beep!).
The thermometer that I use for most everything I do is the one linked here. I absolutely love it and it has lasted me a long time with A LOT of use. Another great and affordable thermometer if you don’t plan on using one regularly is this one right here – I used something similar to this for years, just as a candy thermometer. Besides, a thermometer can be used not just for cooking candy like we are doing here, but also as a meat thermometer too (to ensure perfectly cooked meat with an optimal internal temp.), so it really is a small but very useful investment, along with a kitchen scale as well (cups and spoons are just not your friends when it comes to baking).
The butterscotch sauce here is heated to a very hot 240°F and mixed with pecans. Once it cools down to a still very hot 180°F, the rice krispies are added and mixed, and then portioned and rolled into balls. Mixing in the rice krispies will cool down the mixture more so that you can handle the mix without any issues, but you still have to work quickly to roll the mix into balls before the butterscotch sauce hardens into a toffee.
Another great thing about these no bake rice krispie pecan pie cookies is that this recipe is dairy-free friendly and also vegan friendly. Simply use coconut cream instead of whipping cream, and use dairy free chocolate to dip them in so that they are both dairy-free and vegan. Plus these pecan pie cookies make excellent gifts for the holiday season too!
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No bake Rice Krispie Pecan Pie Cookies
Ingredients:
- 200 g brown sugar 1 cup
- 60 mL water ¼ cup
- ½ tsp salt
- 1 tbsp corn syrup optional
- 240 mL heavy cream (35% fat) 1 cup (or coconut milk for a vegan version)
- ½ cup chopped pecans
- 2 cups rice krispie cereal or any puffed rice cereal
- 226 g semisweet chocolate chips melted (vegan chocolate for a dairy-free, vegan version)
- Sea salt flakes to top
Instructions:
- Place the first 4 ingredients in a saucepan and heat over medium-high heat, while stirring to melt the sugar.200 g brown sugar, 60 mL water, ½ tsp salt, 1 tbsp corn syrup
- Bring to a boil and let it thicken over medium heat, for about 5 minutes.
- Add the cream and mix it in until completely incorporated.240 mL heavy cream (35% fat)
- Bring the mix back to a boil and place a candy thermometer in the mix. Let the sugar syrup cook until it reaches 250°F / 120°C.
- Remove from the heat and mix in the pecans and let it cool down to about 180°F / 82°C.½ cup chopped pecans
- Add the rice krispie cereal next, and mix gently to mix the cereal through. Be careful not to crush the puffed rice.2 cups rice krispie cereal
- Using a cookie scoop, scoop equal portions of the butterscotch chocolate cookie mix onto a parchment paper-lined tray. Before the cookies set, roll them firmly into balls.
- Let the cookies cool down and harden completely.
- Dip each of the cooled cookie in melted chocolate and sprinkle sea salt before the chocolate sets. (Place the pecan pie cookies on parchment paper until the chocolate sets).226 g semisweet chocolate chips, Sea salt flakes
- Store in an air-tight container until you’re ready to serve.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Katie says
Hello! These look amazing. I’d like to make them without corn syrup. Would I need to substitute anything else or are they good just taking it out completely? Also, do I still boil to 250 without the syrup?
Thank you!
Dini says
Hi Katie!
You can absolutely make these without corn syrup! You wouldn’t have to change anything in the recipe, and you can follow it exactly as in the recipe. The purpose of the corn syrup is to help prevent crystallizing of the sugar while it’s being caramelized. So once the sugar has dissolved, make sure you don’t stir the caramel too fast (No brisk stirring).
I would love to know how they turned out! 🙂
Cheers, Dini
Jennifer says
These are a sure fire way to turn pecan pie on its head! I love that the cookie balls get crispy and that I can pop them in my mouth with reckless abandon! Awesome twist on the traditional rice bar treat!