Pecan Pie Brownie Bombs

INGREDIENTS:

1 recipe for an 8×8 pan of brownies, with no nuts
2/3 cup chopped pecans (plus more for garnish, optional)
1 egg
1 & 3/4 tablespoons granulated sugar
1/3 cup Karo® Corn Syrup
1 tablespoon unsalted butter, melted and cooled
Pinch of salt
1 package chocolate almond bark, melted

DIRECTIONS:

Make the Brownies:

Prepare the brownies according to the box directions or your favorite recipe for an 8×8 baking dish.
Let the brownies cool completely.

Prepare the Pecan Filling:

Preheat the oven to 350°F.
Grease a 6-inch baking dish with cooking spray.
Add the chopped pecans to the dish and set aside.
In a small bowl, whisk together the egg, sugar, Karo® Corn Syrup, butter, and salt.
Pour this mixture over the pecans in the baking dish.
Tap the dish a couple of times on the counter until the pecans rise to the top.
Bake for 20 minutes, until the middle of the pecan filling is very slightly jiggly.
Let it cool completely.

Assemble the Brownie Bombs:

Cut the hard edges off the brownies and discard them.
Cut the brownies into 16 even pieces.
Flatten each brownie piece in the palm of your hand.
Place about 1 teaspoon of the pecan filling in the center of each flattened brownie.
Wrap the edges of the brownie around the filling and roll it into a ball, ensuring the filling is completely covered.
Place the brownie balls on a parchment-lined baking sheet.
Refrigerate for 1 hour to set.

Coat the Brownie Bombs:

Dip each brownie bomb into the melted almond bark, letting the excess drip off.
Place the dipped brownie bombs back onto the parchment-lined sheet.
Immediately sprinkle with additional chopped pecans for garnish, if desired.
Refrigerate for 5 minutes to harden.
Enjoy your delicious Pecan Pie Brownie Bombs!