Follow the link to the brownie recipe.

Make brownies as recipe says.

**Note- if you do not have walnut use pecans (that’s what I did)

Bake the Double Chocolate Walnut Brownie recipe and allow to cool completely.

Put 90% of the baked brownies into a big bowl in chunks (I cut off the edges of the brownies to leave out brownie bits that were too dry).

Cut up the cream cheese and add to the bake brownies.

Mix up with a hand mixer until completely combined.

It will be very moist but if it is too moist and won’t hold it’s shake, place the mixture into the freezer for 10 minutes to harden up.

Scoop out 2″ balls of brownie cream cheese mixture and place on a parchment paper lined cookie sheet.

Put brownie bites into the freezer for 20 minutes or until hard.

In a microwaveable bowl add the Lily’s Semi Sweet Chocolate chips and 2 tbsp. of coconut oil.  

Microwave on high for 1 minute, mix and heat again for 30 secs until melted. DO NOT OVER HEAT.

You will repeat this step for the Bake Believe White Chocolate Chips and 1 tbsp. of coconut oil.

Take the frozen bites out of the freeze, place on a fork, drizzle chocolate over them.

Gentle place back on the cookie sheet with a spoon.

The chocolate will harden up on the bites.

After you have made all the bites you can place them back in the fridge or freezer to harden up before drizzling the left over chocolate over the top.

Most of the bites will be semi sweet and 1/3 will be white chocolate but you should have a little bit of both the white and semi sweet chocolate left.

Take a spoon, scoop the remaining chocolate and shake over the top of the cold brownie bites in the same direction. 

Refer to my photo to see how to do the chocolate.

Store in an air tight container, layer parchment paper on top of each brownie bit to keep them from sticking together.

Enjoy.