Preparation Steps:

• In a large mixing bowl, cream together the softened unsalted butter and white sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
• Mix in the vanilla extract and salt, ensuring they’re well combined.
• Gradually add the flour and yellow cake mix to the mixture. Stir until everything is well blended. If the dough feels too crumbly, add 3-4 tablespoons of milk, one tablespoon at a time, until the dough comes together.
• Gently fold in the sprinkles, giving your truffles a pop of color and fun.
• Using a cookie scoop or your hands, form the dough into small balls, about 1 inch in diameter. Place them on a baking sheet lined with wax or parchment paper.
• Refrigerate the truffles for about 30 minutes to 1 hour, or until they are firm.
• While the truffles are chilling, melt the almond bark or vanilla flavored coating in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth.
• Once the truffles are firm, dip each one into the melted coating, covering it completely. Roll the coated truffles in the remaining sprinkles or the 4 tablespoons of yellow cake mix for an extra layer of flavor.
• Place the coated truffles back on the baking sheet and let them set until the coating hardens.