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Banana Split Truffles: A Sweet and Playful Treat for Beginner Dessert Makers

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These Banana Split Truffles are a delightful no-bake treat that captures the flavors of a classic banana split. Creamy, fruity, and coated in sweet candy, they’re perfect for parties and gatherings.

Ingredients

Scale
  • 15.25 oz white cake mix, heat treated
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla
  • ½ cup crushed pineapple, drained
  • ¾ cup chopped walnuts
  • 1 banana, sliced
  • 8 oz white candy coating
  • ½ cup chocolate melting wafers
  • Rainbow sprinkles, maraschino cherries

Instructions

  • Prepare Cookie Sheet: Prepare a large cookie sheet with parchment paper and set aside. Parchment paper prevents the truffles from sticking. Use a large cookie sheet for ample space. Use parchment paper that fits the cookie sheet. Beginner Note: Use a silicone mat for easy cleanup.
  • Combine Ingredients: In a medium mixing bowl, cream together the cake mix, cream cheese, and vanilla extract until fully combined and “dough-like”. Creaming the ingredients ensures a smooth and consistent dough. Use a hand mixer or stand mixer. Use a spatula to scrape the sides of the bowl. Mix until the ingredients are well combined. Beginner Note: Use a large mixing bowl.   
     
  • Add Pineapple, Walnuts, and Banana: Add in crushed pineapple, chopped walnuts, and banana slices. Mix until equally distributed. Even distribution of ingredients ensures consistent flavor in each truffle. Use a spatula for mixing. Avoid overmixing. Mix until the ingredients are evenly distributed. Beginner Note: Do not overmix the dough.
  • Scoop and Roll: Using a 1-2 inch cookie scoop, scoop the mixture and roll into 1 – 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used. See notes for additional tips. Using a cookie scoop ensures uniform truffles. Rolling the truffles between your palms creates a smooth surface. Use a cookie scoop with a release mechanism. Use a light touch when rolling the balls. Beginner Note: Use a cookie scoop that is the right size.   
     
  • Chill Truffles: Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour. Chilling the truffles firms them up, making them easier to dip. Use a timer to track the chilling time. Use a refrigerator that is at the correct temperature. Beginner Note: Use a timer to ensure the truffles are chilled for the correct amount of time.
  • Melt Candy Coating: About 5-10 minutes before the chilling time is complete, begin to prepare your candy coating by first adding them to a microwave safe bowl. Heat candy coating on 50% power for 1 minute and stir when completed. Return to the microwave for 30 second intervals on 50% power, stirring in between each turn. Do this until the candy coating is silky smooth and fully melted. Melting the candy coating on 50% power prevents it from burning. Stirring frequently ensures even melting. Use a microwave-safe bowl. Use a silicone spatula for stirring. Beginner Note: Melt the candy coating slowly.   
     
  • Dip Truffles: Using two forks or dipping tools, dip each truffle ball into the melted chocolate, covering it completely. Roll the ball, working it into the chocolate to cover it completely. Place each chocolate covered truffle on parchment paper and repeat the process for all truffles. Using two forks or dipping tools makes dipping easier. Allow excess coating to drip off. Use dipping tools with a curved end. Use a gentle dipping motion. Beginner Note: Dip the truffles quickly.
  • Chill Coated Truffles: Place inside the refrigerator and allow to cool for an additional 30 minutes. Chilling the coated truffles sets the candy coating. Use a timer to track the chilling time. Use a refrigerator that is at the correct temperature. Beginner Note: Chill the truffles until the coating is firm.
  • Melt Chocolate Wafers: When the truffles have almost finished chilling, repeat step 5 for the chocolate melting wafers until they are silky smooth. Melting the chocolate wafers on 50% power prevents them from burning. Stirring frequently ensures even melting. Use a microwave-safe bowl. Use a silicone spatula for stirring. Beginner Note: Melt the chocolate wafers slowly.
  • Add Chocolate Drizzle and Garnish: Using a small spoon, spoon a small dollop of the melted chocolate over top of the truffle to make the “chocolate syrup”. See notes for additional tips. Place a stemmed cherry immediately in the melted chocolate and hold for a few seconds until firmed. Top with sprinkles and repeat for each truffle, working one at a time. Adding the chocolate drizzle and garnishes immediately prevents the chocolate from setting before you can add the toppings. Use a small spoon for precise drizzling. Use a gentle touch when adding garnishes. Beginner Note: Add the garnishes quickly.
  • Final Chill: Return the baking sheet to the refrigerator and allow truffles to chill for an additional 30 minutes before serving. This final chill sets the chocolate drizzle and garnishes. Use a timer to track the chilling time. Use a refrigerator that is at the correct temperature. Beginner Note: Chill the truffles until the chocolate drizzle is firm.

Notes

  • Heat treat the cake mix.
  • Drain pineapple well.
  • Chill truffles before dipping.
  • Melt coating slowly.
  • Work quickly when garnishing.

Find it online: https://paularecipes.com/banana-split-truffles-a-sweet-and-playful-treat-for-beginner-dessert-makers/