Banana Split Truffles Candy (Printable View)
Sweet banana split truffles with pineapple, walnuts, white chocolate, and cherry garnish for a delightful dessert.
# Ingredient List:
→ Base Mixture
01 -
1 box (15.25 oz) heat-treated white cake mix
02 -
8 oz cream cheese, softened to room temperature
03 -
1 teaspoon vanilla extract
→ Filling and Mix-ins
04 -
1/2 cup crushed pineapple, very well drained
05 -
3/4 cup chopped walnuts
06 -
1 medium banana, sliced
→ Coating & Garnish
07 -
8 oz white candy coating
08 -
1/2 cup chocolate melting wafers
09 -
Rainbow sprinkles, for garnish
10 -
Stemmed maraschino cherries, for garnish
# Preparation Steps:
01 -
Line a large baking sheet with parchment paper and set aside.
02 -
In a medium mixing bowl, thoroughly blend the heat-treated cake mix, softened cream cheese, and vanilla extract until the mixture forms a cohesive, dough-like consistency.
03 -
Add the drained crushed pineapple, chopped walnuts, and banana slices to the mixture. Mix until evenly distributed throughout the dough.
04 -
Using a 1 to 2-inch cookie scoop, portion out the mixture and roll each into smooth balls measuring approximately 1 to 1.5 inches in diameter using your palms. Continue until all the mixture is used.
05 -
Arrange the truffle balls on the prepared parchment-lined baking sheet and refrigerate for 1 hour to firm the shape.
06 -
Place the white candy coating in a microwave-safe bowl and heat on 50% power for 1 minute. Stir, then continue heating in 30-second intervals at 50% power, stirring after each session, until the coating is completely melted and smooth.
07 -
Using two forks or dipping tools, submerge each chilled truffle ball into the melted white candy coating, ensuring full coverage. Return each coated truffle to the parchment-lined sheet.
08 -
Refrigerate the coated truffles for an additional 30 minutes to set the candy coating.
09 -
As truffles near the end of chilling, melt the chocolate melting wafers in a microwave-safe bowl using the same method as for the white candy coating, until smooth and glossy.
10 -
Drizzle a small amount of melted chocolate over the top of each truffle using a spoon to mimic chocolate syrup. Place a stemmed maraschino cherry in the melted chocolate atop each truffle and hold briefly until set. Immediately sprinkle with rainbow sprinkles. Repeat for each truffle, working one at a time.
11 -
Return the decorated truffles to the refrigerator and chill for an additional 30 minutes prior to serving.
# Supplementary Details:
01 -
Ensure the pineapple is thoroughly drained to avoid excess moisture in the dough, which can prevent proper shaping and coating.