Prepare the Brownies:

• Prepare brownies according to the box directions or your favorite recipe for an 8×8 pan. Allow to cool completely.

Prepare the Pecan Filling:

• Preheat the oven to 350°F (175°C). Grease a 6-inch baking dish with cooking spray and add the chopped pecans. Set aside.

• In a small bowl, whisk together the egg, granulated sugar, Karo® Corn Syrup, melted butter, and a pinch of salt. Pour the mixture over the pecans in the prepared baking dish.

• Tap the dish a few times to help the pecans rise to the top. Bake for 20 minutes, until the middle is slightly jiggly. Let cool completely.

Assemble the Brownie Bombs:

• Trim the hard edges off the brownies and discard. Cut the brownies into 16 even pieces.

• Flatten each piece with your hand, then place about 1 teaspoon of the pecan filling in the center. Wrap the edges of the brownie around the filling and roll into a ball.

• Place on a parchment-lined sheet tray and refrigerate for 1 hour to set.

Coat with Chocolate:

• Dip each brownie bomb into the melted almond bark, allowing excess to drip off.

• Place back on the parchment-lined tray and immediately sprinkle with more chopped pecans for garnish (optional).

• Refrigerate for 5 minutes to harden the chocolate.