Brownie Truffles

INGREDIENTS

• 1 box dark chocolate brownie mix Betty Crocker®, 21.3-ounce, with chocolate syrup pouch

• 1⁄4 cups water

• 2 tablespoons light-color corn syrup Karo®

• Coatings such as sweet flaked coconut, nonpareils, nut topping, and/or colored sprinkles

INSTRUCTIONS

1. 1 box (21.3-ounce) dark chocolate brownie mix (with chocolate syrup pouch), Betty Crocker®

2. 1⁄4 cup water

3. 2 tablespoons light-color corn syrup, Karo®

4. Coatings, such as sweet flaked coconut, nonpareils, nut topping, and/or colored sprinkles

5. In a large bowl, stir together dry brownie mix, chocolate syrup from pouch, the water, and corn syrup until well mixed.

6. Pour each desired coating into separate pie plates. Scoop up 1 tablespoon of the brownie mixture; using slightly wet hands, shape mixture into a smooth ball. Roll ball into desired coating to cover entire ball. Place on ungreased baking sheet. Repeat to make 28 truffles, rinsing hands when mixture becomes too sticky to roll. Chill in refrigerator for 1 hour. Serve chilled or at room temperature.