You will need:
36ct Mini muffin pan(s)
1 - brownie mix and ingredients
1 cup Marzetti Caramel Dip
7oz. Hershey's Chocolate
1/2 cup Chopped pecans
36 pecan halves
1/2 cup white chocolate chips
1 Tbsp coconut oil
1.) Preheat the oven according to brownie box directions (my mix calls for 325*).
2.) Mix brownie batter according to package directions.
4.) Spray two mini muffin pans (36 total brownies) with non stick spary.
pastry bag. Cut off one corner of the bag, making it just big enough so the nuts can fit through.
6.) Bake the brownie bites for about 15-17 minutes, the tops will be a little crackled and they will give slightly when you tough them with your finger.
7.) Cool the brownies in the pan for 6 minutes.
9.) Remove from the pan. Use a knife to help you get the brownies out of the pan. I had to gently squeeze a few of mine back together with my fingers.
10.) Set on parchment paper and allow the brownies to cool completely.
12.) Melt the chocolate. Again, in a plastic freezer bag break up the 7 oz bar of Hershey's chocolate and melt in the microwave about 20 seconds at a time. It's important to melt all of the chocolate, but do not over heat it. Squish the bag gently between 20 second microwave intervals.
13.) Seal the brownies with chocolate.
14.) Top with a pecan half. While the chocolate is still warm, gently press a pecan half onto the brownie.
15.) Melt the white chocolate. This time I had white chocolate chips, which tend to melt thick and lumpy so I combined a 1/2 cup chips with 1 tablespoon of coconut oil to get the right consistency. You can use use chips designed for melting and you wouldn't need the oil. Melt in 20 second intervals, the same as the Hershey's.
17.) Cool and Enjoy!
There were a few left to take home from our Thanksgiving party; they may have melted a bit, but they were equally as yummy!