Red Velvet Truffle Bars – so easy to make, beautiful to look at and delicious. Make these for your next party.
Hey, it’s Hilary from Embellishmints here! I’m so excited to be here on Chocolate Chocolate and More. I’m always excited to be here, let’s be honest. The holidays have come and gone and it’s time to start thinking about the Super Bowl and Valentine’s Day! Valentine’s Day is one of my favorite holidays. It might be because the world is painted in pink and that’s my favorite color! Or it’s because of all the delicious desserts and chocolate. Probably both. The fact that you’re here shows you love desserts too, so I know you’re going to love these Red Velvet Truffle Bars.
Have you ever had Cake Balls, aka Cake Pops? They’re amazing right? Have you ever made them before? It’s impossible not to eat half of them before the chocolate has hardened! I also tend to eat the ones that don’t “turn out.” Any excuse to eat them I guess. If you haven’t made them before let me give you a little refresher!
- Make your favorite cake and let it cool completely
- Combine it with Cream Cheese Frosting until it becomes a dough like consistency
- Melt chocolate coating until smooth
- Using a small scoop form your cake mixture into balls, and dip the balls in the melted chocolate and let dry
Knowing the technique, and having had tried it, makes me appreciate a perfect cake ball.
These Red Velvet Truffle Bars are the same idea, only you don’t have to spend a lot of time dipping cake balls in melted chocolate! It took me a long time to get the technique down for the perfect cake ball, so when I saw these truffle bars I had to try them. You should try them too. Don’t worry, you’ll still be tempted to eat half the cake before you even melt the chocolate.
Red Velvet Truffle Bars
Ingredients
- 1 red velvet cake, baked and cooled
- 1 can cream cheese frosting
- 7 cups white melting candy
- optional: chocolate chips, pecans, sprinkles, etc. for sprinkling on top
Instructions
- Line one 9x13 jellyroll pan with foil or parchment paper.
- Crumble your red velvet cake into a bowl, add the frosting and mix until it becomes a dough-like consistency.
- Melt your white melting candy according to package instructions.
- Spread 2-3 cups of the melted candy on your pan then place in the freezer for a few minutes so it can harden.
- Once hardened, spread the red velvet mixture over the white candy using a spoon, spatula, or clean hands.
- Spread the remaining melted candy on your red velvet mixture, letting it harden before you cut it into pieces.
Recipe adapted from Something Swanky
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Eddy at Induction Cooking says
These bars look amazing. Perfect for Valentines Day but I’m not going to wait that long. They will probably need to be tested by me while I make them! I agree with your comments on cake pops, it’s hard not to eat the mixture while you’re making them!
2pots2cook says
Hello! I tried to add a sentence at Dark Chocolate Coconut Chips but I could not make it; reason unknown. Anyway, I have made the chips for my son’s birthday and have used it to decorate the sides his Coconut Cake too; to my pleasure, the chips was gone in a second. Thank you and have a pleasant week !
Gail Dickinson says
So glad you enjoyed them. Adding them to a chocolate cake is a great idea! I don’t know why it wouldn’t let you comment.
FoodDoz says
Thanks for the recipe. http://www.fooddoz.com