Chocolate Covered Cherry Brownie Bombs
Ingredients:
1 box of brownie mix plus ingredients needed to make them
3/4 cup chocolate frosting
15 oz almond bark, melted follow package instructions
1 can cherry pie filling or maraschino cherries, drained
Instructions:
Bake the Brownies:
Prepare and bake the brownies as directed on the box. Let them cool completely.
Be careful not to overbake, as crunchy brownies wont create the right texture for the bombs.
Prepare the Brownie Mixture:
Crumble the cooled brownies into a large mixing bowl.
Add about 3/4 cup of chocolate frosting, mixing until the consistency is similar to cake pops it should hold together but not be too sticky.
Adjust the amount of frosting if needed, adding a bit more until you reach the desired consistency.
Form the Brownie Bombs:
Scoop about 1 1/2 tablespoons of the brownie mixture. Roll into a ball, then press a hole into the center.
Place one cherry in the center, then fold the brownie mixture around it, sealing the cherry inside.
Repeat until all brownie bombs are formed.
Freeze the Brownie Bombs:
Place the brownie bombs on a baking sheet and freeze for about 20 minutes to firm up.
Coat in Almond Bark:
While the brownie bombs are chilling, melt the almond bark according to package instructions.
Remove the brownie bombs from the freezer and keep them in the refrigerator.
Working one at a time, dip each bomb into the melted almond bark, covering it completely. Tap off the excess and place the coated bomb on wax paper to dry.
Set and Serve:
Let the almond bark coating harden completely before serving.
Store the brownie bombs in an airtight container at room temperature or in the refrigerator.
Nutritional Information:
Prep Time: 20 minutes Chill Time: 20 minutes Total Time: 40 minutes
Servings: Approximately 24 brownie bombs depending on the size
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