Shamrock No-Bake Cake Batter Truffles

It's amazing what a little peppermint extract and a few drops of green food coloring can do! Dip these little nuggets in either white or milk chocolate and cover with holiday-colored sprinkles and you'll be set for any St. Paddy's Day celebrations. For anyone who loves mint and chocolate together, this is a must-try!

Ingredients

For the Truffles:

1-1/2 c. flour
1 c. white cake mix
1/2 c. unsalted butter, softened
1/2 c. white sugar
1/8 tsp. vanilla extract
2 tsp. peppermint extract
1/8 tsp. salt
3-4 tbsp. milk
5-6 drops, green food coloring
2 tbsp. holiday sprinkles

For the Coating:

16 oz. milk or white chocolate coating
Holiday sprinkles
Pop sticks or fork (for dipping)

Instructions

For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, peppermint extract and vanilla extract and mix thoroughly. Add 3–4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.
Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
For the coating: While dough balls are chilling, melt chocolate coating in the microwave in 30 second intervals until melted. Stir between intervals.
Using a pop stick or fork, dip truffles into melted chocolate and gently twirl or tap to remove excess coating. Place truffle back on cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
Chill truffles in the refrigerator until ready to serve.
Makes approximately 24–30 truffles.

Source:whoneedsacape.com