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Combine Dry Ingredients: In a large bowl, mix the toasted pecans, graham cracker crumbs, brown sugar, and salt.
Add Wet Ingredients: Stir in the maple syrup, bourbon (or apple juice), and vanilla extract until the mixture is well combined and sticks together.
Form the Balls: Roll the mixture into 1-inch balls and arrange them on a parchment-lined baking sheet.
Chill: Freeze the balls for about 30 minutes to firm up.
Dip in Chocolate: Dip each ball into the melted chocolate, coating partially or fully based on your preference.
Set the Chocolate: Return the chocolate-dipped balls to the parchment paper to let the chocolate set.
Store: Keep the pecan pie balls in an airtight container in the refrigerator.