Line a tray or plate with parchment paper and set aside.

In a food processor, pulse the graham crackers until fine crumbs form, about 30 seconds.

In a mixing bowl, combine melted butter, brown sugar, vanilla, heavy cream, maple syrup, and salt. Mix until smooth, about 2-3 minutes.

Add fine graham cracker crumbs and chopped pecans, folding until fully incorporated, about 2 minutes.

Scoop and shape the mixture into 1-inch balls and place on the prepared tray.

Cover with plastic wrap and freeze for at least 45 minutes until firm.

Melt chocolate and vegetable oil in a heatproof bowl in the microwave, stirring until smooth.

Dip each truffle in melted chocolate, allowing excess to drip off, and sprinkle with extra chopped pecans.

Return to the tray and refrigerate for 1 hour or until chocolate is firm.

Keep chilled until serving and enjoy!