Why These Bombs Pop

• Zero Baking – microwave + fridge only.
• 20-Minute Candy – faster than pre-heating an oven.
• Two-In-One Treat – brownie + candy in one bite.
• Custom Crunch – sprinkles, nuts, coconut—your call.

Ingredient Spotlight

• 1 box (18 oz) chewy fudge brownie mix – plus oil, water, eggs as per box.
• 12 oz can whipped chocolate frosting – binds crumbs into truffle.
• 10 oz jar maraschino cherries, drained & patted dry – juicy centres.
• 18 oz chocolate almond bark – silky shell; candy melts work too.
• ½ cup crunchy toppings – sprinkles, crushed nuts, toasted coconut, cocoa nibs.

Step-by-Step Method

1. Bake Brownies: Preheat oven to 350 °F. Bake brownies in a 9×13-inch pan per box instructions. Cool completely.
2. Crumble & Mix: Crumble cooled brownies into a large bowl. Add half the frosting; mix until it resembles wet sand. Add remaining frosting if needed (you want it moist enough to roll, not sticky).
3. Prep Cherries: Pat cherries dry with paper towel. Optional: soak in 2 Tbsp whiskey overnight for boozy bombs.
4. Shape Bombs: Scoop 1 ½ Tbsp brownie mix, flatten slightly, press a cherry into center, fold over and roll into a ball. Chill 1 hour.
5. Melt Chocolate: Microwave almond bark in 1-minute bursts, stirring until smooth.
6. Dip & Roll: Dip each bomb into chocolate, tap off excess, roll in toppings. Chill 10 min until set.

Boozy & Crunch Twists

• Crown Royal Cherry: Soak cherries in 2 Tbsp whiskey overnight.
• White Chocolate Shell: Swap almond bark for white chocolate + pastel sprinkles.
• Coconut Snow: roll in toasted coconut flakes.
• Mini Muffin Version: Bake brownie batter in mini muffin tins; press cherry into center before baking.

Storage & Make-Ahead

• Room Temp: 1 week in airtight container.
• Refrigerate: 2 weeks (chocolate stays snappy).
• Freeze: 1 month; thaw 10 min at room temp.
• Gift-Ready: pack in mini cupcake liners inside mason jars.

📖 Recipe Card