Step-by-Step Instructions

• Cream together butter and sugars in a stand mixer until smooth. Blend in milk and vanilla. The mixture should look light and fluffy. Scrape down the sides of the bowl as needed.
• Gradually mix in flour and salt until a soft dough forms. Do not overmix. You want the dough to hold together without becoming tough. Stir in 1 cup of mini chocolate chips by hand. This keeps the chips evenly distributed without breaking them.
• Form scant tablespoon-sized balls of dough on a foil-lined baking sheet. Use a small cookie scoop for uniform pieces. Freeze for 1 hour. Freezing is critical because it helps the dough hold its shape when you wrap it with brownie.
• Cut brownies into 1-inch squares. Flatten a square, place a dough ball in the center, and wrap the brownie around it. The brownie should fully cover the dough. Repeat with remaining dough and freeze wrapped balls for 30 minutes. Chilling again prevents the bombs from falling apart during dipping.
• Melt Candiquik or almond bark as directed on the package. Dip each bomb into the chocolate, let excess drip off, and place on foil. Immediately sprinkle with remaining chocolate chips so they stick to the wet coating. Work quickly because the chocolate sets fast.
• Chill until set. Store in an airtight container in the fridge or freezer. Let them sit at room temperature for about five minutes before serving if frozen.
• One helpful tip is to use a fork or dipping tool to lower each bomb into the melted chocolate. This gives you better control and keeps the coating smooth.