Caramel Pecan Brownie Bites

Caramel, pecans, brownies, chocolate; what could be more wonderful? These little bite sized beauties are sure to have your friends impressed before they take the first bite!  They will be taken over when they find a pleasant caramel surprise in the middle!  In case you haven't noticed, I love small portioned desserts and treats - that way you have enough room to try one of everything.  With that said, I think you should try these!

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.

3.) Add 1/2 cup pecans (chopped) to the batter.
4.) Spray two mini muffin pans (36 total brownies) with non stick spary.

5.) Fill the muffin cups by putting the brownie mix in a quart sized bag or 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.

8.) Indent each brownie bite with a melon baller while they are still in the pan.
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.

11.) Pipe caramel into brownies.  Using the plastic bag or pastry bag method evenly divide 3/4 to 1 cup of caramel among the brownies.  The caramel filling will be about the size of a small gumball.
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.

16.) Drizzle with white chocolate.  Snip a very small corner of the bag, so you get very fine lines and drizzle the brownies with chocolate. Here's the reason why you cooled the brownies on parchment; because you're about to make a mess.
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!

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