Chocolate Chip Cookie Dough Brownie Bombs Recipe 

Directions

• n a stand mixer, beat together the butter and sugars until creamy.
   Add the milk and vanilla, and beat to combine.
   Mix in the flour and salt until a soft dough forms.
• Stir in 1 cup of miniature chocolate chips.
   Drop rounded tablespoon-sized balls of dough onto a foil-lined baking sheet. Freeze for about an hour to firm up.
  Prepare Brownies:
   Cut the cooled brownies into small squares, about 1 inch in size.
   Flatten each brownie square with your palm.
   Place a cookie dough ball in the middle of the flattened brownie and gently wrap the brownie around the cookie dough ball. Roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat with remaining dough and brownies.
•  Return the brownie-wrapped dough balls to the freezer for 30 minutes.
  Coat with Chocolate:
   Prepare the Candiquik or chocolate almond bark according to package directions.
   Using a fork, dip each brownie bomb into the melted chocolate to coat completely. Allow excess to drip off.
•  Place the coated brownie bombs back onto the foil-lined sheet and sprinkle with remaining chocolate chips for garnish.
  Store and Serve:
   Store in the fridge or freezer in an airtight container.
   Serve chilled or at room temperature.
  Enjoy these irresistible Chocolate Chip Cookie Dough Brownie Bombs as a luxurious treat or delightful party dessert!