If you visit my house any time between Thanksgiving and Christmas Day you’ll find an abundance of holiday decorations and that includes a beautiful nativity set.  But you won’t find a baby Jesus in the manger.  Nope.  It’s always been a tradition in our house to not put baby Jesus in the display until Christmas day.  After all, that’s the day we celebrate his birth.  It might seem strange but that’s just one of the ways my family works to remind everyone about the reason for the season.

On to the food!  Y’all these little jewels are just delicious and SUPER easy!  If you’re a fan of red velvet cake, then you will absolutely adore these red velvet truffles. Y’all enjoy!

Ingredients

  • 1 box red velvet cake mix, prepared
  • 1 – 16 oz container prepared cream cheese frosting
  • 1 – 24 oz package white almond bark
  • 1 cup finely chopped nuts (pecans and walnuts work best)

Directions

  1. Prepare cake per the directions on the box using the 9 X 13 pan method.
  2. Once the cake is cool, crumble it into a large bowl.
  3. Add container of icing and mix thoroughly.  Sorry, but you’re probably gonna have to use your hands.
  4. Roll mixture into 3/4 inch balls.
  5. Refrigerate balls.
  6. Once balls are thoroughly chilled, melt the almond bark in the microwave using 30 second intervals.  Be sure to stir between each one until melted.
  7. Using a fork (or other device) dip and coat balls in white bark.  Work quickly because as the balls thaw, they will start turning your white bark pink.
  8. Place on wax paper and decorate as desired.  I drizzled some remaining bark over the truffles and sprinkled with decorative sugar on some and chopped nuts on the other. 

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Red Velvet Truffles

Rating: 51

Prep Time: 45 minutes

Total Time: 45 minutes

Red Velvet Truffles

Ingredients

  • 1 box red velvet cake mix
  • 1 – 16 oz container prepared cream cheese frosting
  • 1 – 24 oz package white almond bark
  • 1 cup finely chopped nuts (pecans and walnuts work best)

Instructions

  1. Prepare cake per the directions on the box using the 9 X 13 pan method.
  2. Once the cake is cool, crumble it into a large bowl.
  3. Add container of icing and mix thoroughly. Sorry, but you’re probably gonna have to use your hands.
  4. Roll mixture into 3/4 inch balls.
  5. Refrigerate balls.
  6. Once balls are thoroughly chilled, melt the almond bark in the microwave using 30 second intervals. Be sure to stir between each one until melted.
  7. Using a fork (or other device) dip and coat balls in white bark. Work quickly because as the balls thaw, they will start turning your white bark pink.
  8. Place on wax paper and decorate as desired. I drizzled some remaining bark over the truffles and sprinkled with decorative sugar on some and chopped nuts on the other.

http://southernbite.com/2010/12/21/red-velvet-truffles-and-why-there%e2%80%99s-no-jesus-in-our-nativity-set-right-now/