Ingredients:
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Pinch salt
- 2 cups miniature chocolate chips, divided
- 1 package fudge brownie mix, baked and cooled
- 1 package Candiquik or chocolate almond bark
Instructions:
- Cream together butter and sugars in a stand mixer until smooth. Blend in milk and vanilla.
- Gradually mix in flour and salt until a soft dough forms. Stir in 1 cup of mini chocolate chips.
- Form scant tablespoon-sized balls of dough on a foil-lined baking sheet; freeze for 1 hour.
- Cut brownies into 1-inch squares. Flatten a square, place a dough ball in the center, and wrap the brownie around it. Repeat with remaining dough and freeze wrapped balls for 30 minutes.
- Melt Candiquik or almond bark as directed. Dip each bomb into the chocolate, let excess drip off, and place on foil. Sprinkle with remaining chocolate chips.
- Chill until set. Store in an airtight container in the fridge or freezer.
- Enjoy
