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White Chocolate Strawberry Truffle Bark
It's luscious, creamy, exquisite; the rich white chocolate hugs a velvety, cake-like center.
Course
Dessert
Cuisine
American
Keyword
cake balls, dessert, truffles
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
48
portions
Calories
88
kcal
Author
Paula
Ingredients
1
strawberry cake
baked according to package directions and cooled
12
ounces
vanilla cake frosting
12
ounces
Wilton white candy melts
2
Tablespoons
solid vegetable shortening
optional: sprinkles
nuts, mini chocolate chips, or colored sugar for sprinkling on top
Instructions
Line two cookie sheets with parchment paper. They need to be larger than 9x13.
Crumble cooled cake in a large bowl. Mix cake with entire container of frosting.
Add 1 and 1/2 tablespoon shortening to the candy melts.
Melt one bag plus 3/4 cup from second bag and of the chocolate in microwave and stir until smooth.
Pour chocolate evenly on the two prepared parchment paper lined pans.
Spread evenly.
Allow to set and harden at least 30 minutes.
Divide cake mixture evenly on two layers of chocolate and spread and press into a even layer. You can use a off-set spatula or your fingers for this.
Add remaining 1/2 tablespoon shortening to remaining chocolate.
Melt remaining chocolate and carefully pour over cake mixture. Carefully spread to cover the cake in a thin, even layer.
Add sprinkles before chocolate sets.
Allow to cool and set. You can leave sitting on the counter-top or speed the process by placing in the refrigerator or freezer.
Notes
Makes 2 9x13 inch pans of truffle bark.
Nutrition
Calories:
88
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
77
mg
|
Potassium:
2
mg
|
Sugar:
11
g
|
Calcium:
17
mg
|
Iron:
1
mg