In a large bowl, mix together the chopped pecans, graham cracker crumbs, brown sugar, and salt. Add the corn syrup and vanilla, stirring until everything is well blended.

Roll the mixture into small balls and place them on a parchment-lined baking sheet. Freeze for about 45 minutes to 2 hours, or until firm.

Melt the chocolate according to the package instructions, then dip or drizzle each ball with the melted chocolate.

If you like, top them with extra chopped pecans and a sprinkle of sea salt while the chocolate is still soft.

Let them sit at room temperature until the chocolate sets completely.