*These truffles have been featured by The Kitchn!
At last minute, I decided these Breaking Bad cake batter truffles deserved their own page in the Kailley’s Kitchen recipe vault. I’m sparing you the snarky prose to give you the only thing you need right now: the recipe to superior viewing party candy. Homemade crystal meth candy is all well and good, but these 99% pure cake batter truffles will hook your constituents, putting you in the ultimate position of power. If your friends ask where you got the candy coated blue stuff, tell them you paid Kailley’s Kitchen a visit and you lived to tell the tale.
For a Breaking Bad cupcake recipe and more viewing party ideas, click here.
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Breaking Bad Cake Batter Truffles
- 1 1/2 cups white flour
- 1 cup white cake mix (I used Betty Crocker)
- ½ cup unsalted butter, softened (do not melt)
- 1/2 cup refined sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3-4 Tablespoons whole milk
- 2 Tablespoons blue sugar crystal sprinkles (I used Wilton brand)
- 8 drops blue food coloring
- 16 ounces (8 squares) vanilla almond bark (if you want to use food coloring to dye coating, use white chocolate instead. Almond bark does not accept dye!)
- 4 Tablespoons white cake mix
- A handful of blue sprinkles of choice (I mixed several together)
- Beat together butter and sugar using an electric mixer until combined.
- Add cake mix, flour, salt, and vanilla and mix thoroughly.
- Add food coloring.
- Add three Tablespoons of milk or more if needed to make a dough consistency. I have found that the dough typically needs more, but start with three to play it safe. Dough must be malleable, NOT liquid-y!
- Mix in sprinkles by hand.
- Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. (I used aluminum foil because I didn't have anything else at the time)
- Chill dough balls in the refrigerator for 15 minutes or until firm.
- While dough balls are chilling, place almond bark (or white chocolate if using food coloring) in a microwave safe bowl and cook in microwave at 30 second intervals until fully melted. Be sure to stir the contents in between intervals.
- Once melted, quickly stir in cake mix until it is fully incorporated. Do not over-stir.
- Use a fork to dip chilled truffles into the almond bark. Shake off excess coating by tapping the bottom of the fork on the side of your bowl. This process is a little tricky at first, but as you get going, you'll get into a groove and your truffles will start looking more uniform.
- Place truffle back on cookie sheet, shake sprinkles over them immediately before the coating hardens, and place back in the refrigerator for an another 15 minutes. Once truffles have hardened, place them in an airtight container and store them in the refrigerator until serving.