In a large mixing bowl, combine the chopped pecans, graham cracker crumbs, and brown sugar. Stir until evenly mixed.

Add the vanilla extract and honey to the dry mixture. Stir to combine.

Pour in the melted butter and mix thoroughly until the mixture holds together and can easily form into balls.

Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to 1 hour to firm up.

While the pecan balls are chilling, melt the chocolate almond bark. Break the almond bark into smaller pieces and place them in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until fully melted and smooth. Alternatively, melt the almond bark in a double boiler over low heat, stirring constantly.

Remove the pecan balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted almond bark, ensuring it is fully coated. Let any excess chocolate drip off before placing the ball back onto the parchment-lined baking sheet.

Allow the chocolate coating to set at room temperature or place the baking sheet in the refrigerator for faster setting.

Once the chocolate has hardened, serve or store the pecan pie balls in an airtight container. Enjoy!