Candy Bar Brownie Bombs

Heat oven to 350°F. Line 13x9-inch pan with nonstick foil, allowing foil to extend 2 inches over edges of pan. In large bowl, mix brownie mixes, water, oil and eggs until well blended. Spread in pan.

Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Do not overbake. Cool completely, about 1 hour.

Remove brownies from pan by lifting foil. Pull back foil from edges of brownie. Trim 1/8-inch off edges of brownie. Cut brownie into 7 rows by 5 rows, making 35 squares.

Line baking sheet or tray with sides with cooking parchment paper. Place 1 brownie square in palm of your hand, and press with fingers of other hand to flatten. Place 1 Snickers™ bites in centre of flatted brownie piece. Wrap brownie around Snickers™ bite gently, pressing into a ball. Place on baking sheet. Continue with remaining brownie squares and 34 of the Snickers™ bites. Refrigerate 15 minutes.

Finely chop remaining Snickers™ bites. In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Using 2 forks, dip and roll chilled balls, one at a time, in melted chocolate. Return to baking sheet; immediately top with finely chopped Snickers™ bites. If chocolate has cooled too much, reheat. Refrigerate brownie bites about 20 minutes or until coating is set. Store covered in refrigerator.