- What you need:
- >> 1 stick (8 tablespoons) butter
- >> 1 1/2 cups yellow cake mix
- >> 1/2 cup granulated sugar
- >> 1/2 cup all purpose flour
- >> 2 teaspoons vanilla extract
- >> 1/3 cup rainbow sprinkles
- >> 16 oz (8 squares) white almond bark
Combine butter, yellow cake mix, sugar, flour and vanilla extract. Using your hands to blend until a firm dough forms and there are no lumps left.
Mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet. Place dough balls in freezer for 10 minutes.
While dough is chilling, melt almond bark. Once completely melted, drip in truffle balls in melted almond bark using toothpicks or a fork. Return to baking sheet and sprinkle the tops with rainbow sprinkles.
Let truffles coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week.
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