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Here’s another FACEBOOK recipe that was actually a success. I altered very little.

GOOEY PECAN PIE BROWNIE BOMBS

BROWNIES
1 recipe for an 8×8 pan of brownies, prepared without nuts (box mix or homemade)
LET COOL COMPLETELY.

PECAN PIE FILLING
2/3 cup chopped pecans or Walnuts, plus more for garnish (optional)
1 egg
1 & 3/4 tablespoons granulated sugar
1/3 cup Corn Syrup
1 tablespoon unsalted butter, melted and cooled
Pinch of salt

• Preheat your oven to 350°.
• Grease a 6-inch baking dish with cooking spray and add the chopped pecans.
• In a small bowl, whisk together the egg, sugar, Karo Corn Syrup, melted butter, and a pinch of salt.
• Pour this mixture over the pecans in the baking dish.
• Tap the baking dish a couple of times on the counter to allow the pecans to rise to the top.
• Bake for 20 minutes, until the center of the pecan filling is very slightly jiggly.
• LET COOL COMPLETELY.

ASSEMBLY

• Cut the hard edges off the brownies and discard them.
• Cut the brownies into 16 even pieces.
• In the palm of your hand, flatten a brownie piece and place about 1 teaspoon of the pecan pie filling in the center.
• Wrap the edges of the brownie around the filling, rolling it into a ball and ensuring all the filling is covered.
• Place the brownie bombs on a parchment paper-lined sheet tray.
• Refrigerate for 1 hour to set.

FINISHING TOUCH
1 package chocolate almond bark, melted
chopped pecans for garnish

• Dip each brownie bomb into the melted almond bark, allowing any excess to drip off.
• Place the dipped brownie bombs back onto the parchment-lined sheet tray.
• Immediately sprinkle additional chopped pecans on top, if desired.
• Repeat for each brownie bomb.
• Place the tray in the fridge for 5 minutes to harden the chocolate coating.
• Serve and Enjoy.