Directions:
Prepare the Brownies:
Make the brownies according to the box directions or your favorite recipe that fits in an 8×8 baking dish. Let the brownies cool completely.
Prepare the Pecan Pie Filling:
Preheat your oven to 350°F (175°C).
Grease a 6-inch baking dish with cooking spray and add the chopped pecans.
In a small bowl, whisk together the egg, sugar, Karo® Corn Syrup, melted butter, and a pinch of salt. Pour this mixture over the pecans in the baking dish.
Tap the baking dish a couple of times on the counter to allow the pecans to rise to the top.
Bake for 20 minutes, until the center of the pecan filling is very slightly jiggly. Let cool completely.
Assemble the Brownie Bombs:
Cut the hard edges off the brownies and discard them. Cut the brownies into 16 even pieces.
In the palm of your hand, flatten a brownie piece and place about 1 teaspoon of the pecan pie filling in the center.
Wrap the edges of the brownie around the filling, rolling it into a ball and ensuring all the filling is covered. Place the brownie bombs on a parchment paper-lined sheet tray. Refrigerate for 1 hour to set.
Coat the Brownie Bombs:
Dip each brownie bomb into the melted almond bark, allowing any excess to drip off.
Place the dipped brownie bombs back onto the parchment-lined sheet tray. Immediately sprinkle additional chopped pecans on top, if desired. Repeat for each brownie bomb.
Place the tray in the fridge for 5 minutes to harden the chocolate coating.
Serve and Enjoy:
Once the chocolate coating has set, the Pecan Pie Brownie Bombs are ready to be enjoyed!
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