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Make these delicious candy cane brownie truffles for the holidays! Everyone loves these and there is never any leftovers.
Candy Cane Brownie Truffles
Ingredients
- 1 – 18.4 oz box of Betty Crocker milk chocolate brownie mix
- 3 TBSP water
- ½ C oil
- 2 large eggs
- 1 container of chocolate frosting
- 1 8 oz bag of Ghiradelli melting chocolate
- 1 C crushed Candy Canes
- 1 small ice cream scooper
Instructions
- Preheat oven to 350 degrees and spray a 13×9 baking pan with pam baking spray
- Follow the directions on the back of the box to prepare the brownie batter
- Once batter is made, pour it into the baking dish and bake in the preheated oven for 25-30 minutes or until a toothpick comes out with few crumbs
- Allow to cool completely
- Once the brownies have cooled completely, start to crumble the brownies into a large bowl
- Mix in using a wooden spoon or rubber spatula, ½ C of the chocolate frosting
- Mix until the brownies start to form a dough
- Using the small ice cream scooper, scoop out some dough and roll into a ball
- Place onto a parchment paper lined cookie sheet
- Using a large microwave safe bowl, melt the melting chocolate in increments of 45 second or until the chocolate is melted and smooth
- Using a fork, dip the brownie balls into the chocolate and roll until fully coated
- Pick up the brownie ball with the fork and lightly tap the edge of the bowl to remove extra chocolate
- Place brownie ball onto the cookie sheet
- Sprinkle a little bit of the crushed candy canes on top
- Repeat steps until all brownie balls have been dipped in the chocolate
- Allow the chocolate to harden before enjoying!
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