Easy Cake Batter Truffles

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

4 Tablespoons yellow cake mix

Sprinkles

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Bon Bon Cookies

From Nancy

3-1/2 cups vanilla wafers, crushed (1 box)
2 TBSP cocoa
1/2 cup powdered sugar
1/4 cup light corn syrup
1/3 cup southern comfort or water
1 cup chopped walnuts

Combine all ingredients and roll into balls.
Dip in 6 oz. (or more) chocolate chips, melted over low heat with 1/2 bar paraffin (1/4 lb.).
Sprinkle with chopped nuts, coconut, or sprinkles.

Peanut Butter Balls

From Mom

2 cups peanut butter
1/2 stick soft margarine
1 lb. powdered sugar
3 cups rice krispies
1 tsp. vanilla
1/2 bar paraffin
1 - 6 oz. pkg. chocolate chips

Cream peanut butter and margarine. Add sugar, rice krispies, and vanilla. Shape into small balls and place on cookie sheet for 15-20 minutes. Melt paraffin and chocolate chips. Dip balls into chocolate mixture. Decorate with sugar crystals or sprinkles, if desired.

Peanut Butter Balls

From Elise

1/2 cup peanut butter
1 cup butter or margarine (2 sticks) melted
2 cups smashed graham crackers (about 2 pkg. from one box)
1 lb. powdered sugar (about 3-4 cups)
1 pkg. (1 lb.) Milk Chocolate Candy Quick (microwave according to directions)
1 cup coconut (optional)

I usually mix the melted butter and peanut butter together. Then I mix the other ingredients in a separate bowl. Then, I pour the melted mixture in and mix. Roll into small balls and refrigerate for 1 hour. Dip into melted Milk Chocolate Candy Quick (found in Meijer by chocolate chips). LET SIT ON waxed paper for approx. 1/2 hour before storing in refrigerator.
Makes 30-35 balls.

Snowballs

From Elise

1 pkg. Double Stuffed Oreo Cookies
1 8 oz. pkg. cream cheese
1 - 1 lb. pkg. Candy Quick White Chocolate

Smash oreos up really well. Mix in the softened cream cheese with a big spoon or hands. Roll into small balls. Refrigerate 1 hour. Dip/roll in the melted White Chocolate (found at Meijer by the chocolate chips). Set on waxed paper to cool for approx. 1/2 hour. Refrigerate.
HINT: Microwaving the white chocolate is much easier and much less of a mess! Follow pkg. directions. Also, you can put sugar crystals or sprinkles to decorate!
Makes approximately 28 balls.