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Preheat oven to 350°F. Spread chopped pecans in an even layer on a baking sheet. Toast for 6–8 minutes, stirring halfway through. Let cool completely.
Place wafers in a zip-top bag and crush with a rolling pin, or use a food processor. Aim for a fine crumb.
In a mixing bowl, combine cream cheese and condensed milk until smooth. Stir in maple flavoring and crushed vanilla wafers until well blended.
Transfer mixture to a sheet of wax paper or plastic wrap. Shape into one or two logs about 2 inches in diameter.
Spread cooled pecans onto wax paper and roll the log over them, pressing lightly so they stick to the exterior.
Wrap the log tightly and refrigerate for at least 3–4 hours, or overnight, until firm.
Cut into slices and serve cold. Store in fridge for up to 6 weeks or freeze wrapped tightly for up to 3 months.