Strawberry Truffles
With a sweet strawberry cream cheese filling that is dipped in pink candy melts and finished off with a drizzle of almond bark, these Strawberry Truffles are the perfect sweet treat.
Servings: 10 Truffles
Calories: 480kcal
Equipment
- Large Mixing Bowl
- Cake pan
- Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
- 15.25 ounces strawberry cake mix plus the ingredients from the box instructions (water, oil, eggs)
- 8 ounces cream cheese
- 18 ounces pink candy melts about 1 1/2 packages
- 12 ounces vanilla almond bark
Instructions
- Prepare the strawberry cake, according to box directions.
- Allow the cake to cool completely.
- Once cool, crumble the cake into a large mixing bowl.
- Cut the cream cheese into small cubes, and add to the bowl.
- Fold the cream cheese and cake together, or for the easiest way- use your hands to combine.
- Line a baking sheet with parchment.
- Use a 1 1/2 inch cookie scoop to scoop out the cake, rolling each piece into a ball. Place these on the parchment lined pan.
- Freeze the cake balls for 30 minutes.
- Melt the pink candy melts by microwaving for 30 second increments, stirring well between.
- Dip the cake balls into the pink candy, letting the excess drip away, and transfer back to the parchment.
- Allow the candy to set.
- Melt the almond bark, by microwaving for 30 second increments, stirring well between.
- Add the melted almond bark to a piping bag and snip off the tip.
- Drizzle the candy coated cake balls with almond bark.
- Allow the almond bark to set, and enjoy!
Nutrition
Serving: 1g | Calories: 480kcal | Carbohydrates: 52g | Protein: 5g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 54mg | Sodium: 322mg | Potassium: 116mg | Fiber: 1g | Sugar: 39g | Vitamin A: 413IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 1mg