Step 1: Make the Brownies

Start by preparing the brownies. You can use your favorite brownie recipe that fits into an 8×8 baking dish, or a boxed brownie mix will work perfectly too. Make sure the brownies do not contain nuts, as the pecan filling will be added separately. Bake the brownies according to the recipe instructions and let them cool completely before moving on to the next step.

Step 2: Prepare the Pecan Pie Filling

While your brownies are cooling, it’s time to prepare the pecan pie filling. Preheat your oven to 350°F (175°C) and grease a 6-inch baking dish with cooking spray. Add the chopped pecans to the greased dish and set it aside.

In a small bowl, whisk together the egg, granulated sugar, Karo® Corn Syrup, melted butter, and salt. Once mixed well, pour this mixture over the pecans in the prepared baking dish. Gently tap the dish on the counter a couple of times to help the pecans rise to the top. Bake for about 20 minutes, or until the middle of the pecan filling is slightly jiggly. Let the filling cool completely before moving to the next step.

Step 3: Shape the Brownie Bombs

Once the brownies have cooled, it’s time to start assembling the bombs. Cut off the hard edges of the brownies (which you can discard or snack on), and cut the rest of the brownies into 16 even pieces.

Take one brownie piece in the palm of your hand and flatten it out slightly. Place about 1 teaspoon of the pecan pie filling in the center of the brownie. Be sure to fill each brownie bomb evenly to ensure the best flavor balance. Fold the edges of the brownie over the filling, then gently roll it into a ball, making sure the filling is completely covered.

Place each brownie bomb on a parchment-lined sheet tray, and refrigerate for 1 hour to let them firm up and set.

Step 4: Dip in Chocolate Almond Bark

Once the brownie bombs have chilled, it’s time for the fun part — the chocolate coating! Melt the chocolate almond bark in a microwave-safe bowl, stirring occasionally to ensure it melts evenly.

Take each brownie bomb and dip it one by one into the melted almond bark. Let the excess chocolate drip off before placing the dipped brownie bombs back onto the parchment paper. While the chocolate is still wet, sprinkle a few more chopped pecans on top for garnish. This step not only adds visual appeal but also enhances the flavor with an extra crunch.

Once all the brownie bombs are coated and garnished, return them to the refrigerator for about 5 minutes to allow the chocolate coating to harden.