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DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Preheat oven to 350 degrees Fahrenheit.
2: Wash hands with soap and water.
3: Spray 13 x 9-inch baking dish with cooking spray; line rimmed baking pan with parchment paper. Prepare brownie mix as label directs in prepared dish using egg and 1/3 cup oil. Wash hands with soap and water after handling raw eggs. Bake and allow to cool completely.
4: In a large bowl, break brownie into small pieces; work in frosting, with hands, until mixture sticks together. Roll brownie mixture into individual 1 1/2-inch balls and place on prepared pan (makes about 27 balls); freeze 20 minutes.
5: In a small microwave-safe bowl, heat chocolate chips in microwave oven on high 2 minutes or until melted, stirring every 20 seconds; stir in remaining vegetable oil. With fork, dip balls in chocolate mixture to completely cover, allowing excess to drip off; place on same pan and immediately sprinkle with candy canes. Reheat melted chocolate mixture as necessary, if it begins to harden. Refrigerate truffles 10 minutes or until chocolate mixture hardens.
Nutrition FactsNutrition Information Per Serving
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 7 mg
Sodium: 83 mg
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2 g