CHOCOLATE BROWNIE CHERRY BOMBS WITH CROWN ROYAL {WHISKEY}

Drain and Rinse Maraschino cherries

Pour the cherries into a small bowl

Pour whisky over the cherries. Make sure you pour just enough to cover the top of the cherries

Allow to sit overnight so that the cherries can soak in the whisky

Remove cherries from the whisky and place onto a paper towel to allow the cherries to drip dry

Preheat oven to 350 degrees and spray a 13×9 baking pan with pam baking spray

Follow the directions on the back of the box to prepare the brownie batter

Once batter is made, pour it into the baking dish and bake in the preheated oven for 25-30 minutes or until a toothpick comes out with few crumbs

Allow to cool completely

Once the brownies have cooled completely, start to crumble the brownies into a large bowl

Mix in using a wooden spoon or rubber spatula, 1/2 C of the chocolate frosting

Mix until the brownies start to form a dough

Using the small ice cream scooper, scoop out some dough and roll into a ball

Push your thumb into the center of the dough ball to form an indention

Place a cherry inside the indention

Mold the dough around the cherry and roll it into a ball

Place onto a parchment paper lined cookie sheet

Continue the steps until all cherries have been rolled into a ball

Using a large microwave safe bowl, melt the melting chocolate in increments of 45 second or until the chocolate is melted and smooth

Using a fork, dip the brownie balls into the chocolate and roll until fully coated

Pick up the brownie ball with the fork and lightly tap the edge of the bowl to remove extra chocolate

Place brownie ball onto the cookie sheet

Sprinkle a little bit of the chocolate sprinkles onto the brownie balls

Repeat steps until all brownie balls have been dipped in the chocolate

Allow the chocolate to harden before enjoying!