Pinch of Salt2 cups Miniature Chocolate Chips, divided
1 package Fudge Brownie Mix, baked and cooled
1 package Chocolate Almond Bark
In bowl of stand mixer, beat together the butter and sugars until creamy; add milk and vanilla; beat to combine; beat in flour and pinch of salt until a soft dough forms; stir in 1 cup of mini chocolate chips
On a baking sheet with foil, place rounded tablespoon-sized balls of dough; freeze the cookie dough balls for 1 hour to firm up
Cut the brownies into small squares, 1″ in size; flatten square with the palms of your hands
Place cookies dough ball in the middle of the flattened brownie and gently wrap the brownie around the cookie dough ball; repeat until all the cookie dough balls are covered; return to freezer for 30 minutes
Prepare chocolate bark according to package directions; using a fork, dip each brownie truffle into the chocolate, coat completely and allow excess to drip off; return to foil lined baking sheet; sprinkle with remaining cup of mini chocolate chips
