Butter Rum Bon Bons

Decadence ... all in one little bite.

And they are as easy as can be.

You can make your bon bons & eat them too.

It all starts with a box cake mix & a tub of cream cheese frosting.

I'm serious.

{Ok, so this recipe wins no awards from the health dept ...

but it's the holidays ... live a little!}

And without further ado, let the bon bon making begin.

Here's the recipe.

Ingredients:

• 1 box butter pecan cake mix, and ingredients to make the cake
• 1 Tbsp. rum extract {more or less, depending on your love of rum flavoring}
• 1 can (16 oz) prepared cream cheese frosting
• 1 lb candy coating, white or dark chocolate

Prep:

Prepare {and bake} the butter pecan cake mix according to the directions of the package for a 9x13 cake,
adding in the rum extract. Once baked, allow the cake to cool completely.

Crumble the cake into a large bowl until it is in small pieces.
Spoon the frosting into the bowl and stir until the mixture is well-combined.

Using a small cookie scoop, scoop out balls of cake and roll until they are round.
Place the cakes balls on a baking sheet covered with wax paper, and refrigerate/freeze them
while the candy coating is being prepared.

Place the candy coating in a microwave-safe bowl and microwave it until melted,
stirring after every 30 seconds to prevent overheating.
Using a fork, toothpick or dipping tools, dip the cake balls in the melted candy coating, covering completely.
Place the dipped truffle back on lined baking sheet.

Refrigerate the truffles to set the coating completely, about 20 minutes.
These cake truffles are best served at room temperature.
{*These can be stored in an airtight container in the refrigerator for up to a week.}

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