Preheat oven to 350 degrees.

Make brownies as per box directions.

Line a mini cupcake tin with paper liners.

Mash a small section of the chocolate chip cookie dough into the bottom of the lined cupcake tins.

Using a large spoon, spoon the prepared brownie mix into the lined cupcake tin almost to the top of the cupcake liner.

Bake at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for 10 minutes.

Set aside.

In a heat proof bowl combine all of the above ingredients…egg whites, water, sugar, and cream of tartar.

Use a hand mixer, beat the ingredients until foamy (1-2 minutes).

Sit the bowl in a smaller pot without the bowl actually touching the simmering water.

Continue to mix the frosting for 12 minutes.

Beat until stiff peaks form.

If you are using a candy thermometer the frosting should read 160 degrees.

Remove bowl from the simmering water and continue to mix for an additional 2 minutes.

The frosting should now appear to be thick and creamy….similar to a jar of Fluff.

Divide the frosting in the bowl into 2 separate bowls.

Add 1 bowl of frosting into a pastry bag with a #12 frosting tip.

Using the pastry bag and tip frost your Top Hat Bites.

Put the Top Hat Bites in the freezer for a minimum of 15 minutes.

Put the chocolate pieces into a bowl with the vegetable oil.

Melt the chocolate in a microwave for 20 seconds.

If not melted, continue to heat in the microwave for an additional 20 seconds.

Continue for additional 20 seconds until the chocolate is thoroughly melted.

Once the chocolate is melted, dip the top hats into the melted chocolate until covered.