In a large mixing bowl, combine the finely chopped pecans, graham cracker crumbs, packed light brown sugar, and a pinch of salt. Pour in the melted unsalted butter, pure maple syrup, rum extract, and light corn syrup. Stir until well combined.

Using a cookie scoop, portion out about 1 tablespoon of the mixture and roll it into smooth balls. Place the rolled balls onto a parchment-lined baking sheet.

Transfer the baking sheet to the freezer for approximately 1 hour to allow the balls to firm up.

Meanwhile, break the semi-sweet chocolate baking bars into pieces and melt them in a microwave-safe bowl in 30-second intervals, stirring until completely smooth.

Remove the chilled balls one at a time, dip each into the melted chocolate using a fork, ensuring they are fully coated. Place back on the parchment-lined sheet.

Sprinkle with a few pecan pieces before the chocolate hardens. Let the Pecan Pie Balls rest at room temperature to set, or speed up by placing them in the freezer for 5-10 minutes.

Once the chocolate is firm, serve at holiday gatherings or store in an airtight container at room temperature for up to 3 days.