Red Velvet Truffle Bark

Red Velvet Truffle Bark is a hor d'oeuvre that serves 40. For 57 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 174 calories, 1g of protein, and 8g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. A few people made this recipe, and 24 would say it hit the spot. It will be a hit at your valentin day event. A mixture of red velvet cake mix, chocolate chips, cream cheese frosting, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free diet. It is brought to you by Somethings Wanky. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. If you like this recipe, you might also like recipes such as Red Velvet Truffle Brownies, Red Velvet Torte with White Truffle Frosting, and Red Velvet Black and White Cookies {Red Velvet Week/Saturdays with Rachael Ray}.

Servings: 40

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare two 9x13 jellyroll pans by lining them with foil. Crumble the red velvet cake into the bowl of a stand mixer (or in a large mixing bowl if you're mixing by hand). Add the frosting and mix until a moist, dough-like mixture has formed.Melt down the white melting candy according to the directions on the package.Evenly spread 2 cups of the melted white candy on each of the lined jelly roll pans. Place in the freezer for a few minutes to harden.Remove pans from freezer. Divide the red velvet mixture in half and spread one half over the white candy on each of the pans. You may find it's easier to use your fingers for this.Evenly divide the remaining melted white candy between the two pans, and spread on the top coat as evenly as you can.Let candy harden (either in the freezer or at room temp) before cutting into pieces to serve.

 

Step by step:

1. Prepare two 9x13 jellyroll pans by lining them with foil. Crumble the red velvet cake into the bowl of a stand mixer (or in a large mixing bowl if you're mixing by hand).

2. Add the frosting and mix until a moist, dough-like mixture has formed.Melt down the white melting candy according to the directions on the package.Evenly spread 2 cups of the melted white candy on each of the lined jelly roll pans.

3. Place in the freezer for a few minutes to harden.

4. Remove pans from freezer. Divide the red velvet mixture in half and spread one half over the white candy on each of the pans. You may find it's easier to use your fingers for this.Evenly divide the remaining melted white candy between the two pans, and spread on the top coat as evenly as you can.

5. Let candy harden (either in the freezer or at room temp) before cutting into pieces to serve.

Nutrition Information:

covered percent of daily need