Peppermint Brownie Truffles
Peppermint Brownie Truffles are a simple but amazing addition to your holiday treats platter. A simple boxed mix turns into a chocolate and mint laden treat topped with crushed peppermint.
Servings: 24
Calories: 203kcal
Ingredients
- 1 - 18.4 oz box of Betty Crocker milk chocolate brownie mix
- 3 TBSP water
- 1/2 C oil
- 2 large eggs
- 1 container of chocolate frosting
- 1 8 oz bag of Ghiradelli melting chocolate
- 1 C crushed Candy Canes
Instructions
- Preheat oven to 350 degrees and spray a 13x9 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, 1/2 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!
Nutrition
Calories: 203kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 72mg | Potassium: 5mg | Sugar: 18g | Vitamin A: 20IU | Calcium: 2mg | Iron: 1mg