Chocolate Covered Cherry Brownie Bombs

Step 1

Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.

Step 2

Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.

Step 3

Once you have it the consistency needed (stays together easily but isn't too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.

Step 4

Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.

Step 5

Once you have all your bombs made, pop them in the freezer for about 20 minutes.

Step 6

While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.

Step 7

After the 20 minutes, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.

Step 8

Place it on wax paper and wait for it to dry completely.