This was my first attempt at cake balls and I was quite pleased! I’ve used this Reese’s mix many times to make cupcakes to bring to work and they are always a big hit, but I personally am not a cupcake person. I’d much rather have a cake ball. 🙂
These babies are super moist and rich! Best served slightly cold!
*These do not have a strong peanut butter taste! If you want more of a peanut butter taste try adding 1/4-1/2 cup of Reese’s Peanut Butter. 🙂
-Reese’s Peanut Butter & Chocolate Premium Cupcake Mix and ingredients:
-4 tbsp milk
– 2 tbsp butter
-3/4 of a Tub of Dark Chocolate Fudge Frosting
-Chocolate flavored Almond Bark
Bake the Reese’s cake mix as directed in a greased cake pan.
Let the cake cool.
Make the peanut butter filling as directed on the box.
Mix cooled cake, peanut butter filling, and 3/4 of the chocolate frosting.
Using a small cookie scoop or your hands, make ping pong ball sized balls and lay on a cookie sheet lined with parchment paper. I got 25 cake balls out of this recipe.
Freeze the cake balls for 20 minutes to firm.
Melt half a brick of almond bark in a glass bowl.
Dip each cake ball into the chocolate and take out with a fork. Tap the fork in the edge of the bowl to allow excess chocolate to drip off the cake ball and back into the bowl. Set coated cake ball back on the parchment paper and top with sprinkles.
Store them in the refrigerator!