How about something a little different today!
These are suuuuper yummy and rediculously easy. I started out with the recipe for truffles from Bakers Royale but tweaked it some because I was in the mood for something chocolatey (what’s new?).

Butterscotch and Chocolate Cake Batter Truffles
Ingredients:
1 can sweetened condensed milk
3 tbsp butter
1 box chocolate cook and serve pudding
2.5 cups butter cake mix
0.5 bag butterscotch chips
1.5 bags chocolate chips
4-5 tbsp chocolate milk
Directions:
In a saucepan over low heat, melt the butter into the sweetened condensed milk while stirring constantly.
After the butter is melted, add the dry pudding mix. Continue to stir over low heat for 10-15 minutes. (It will not separate as stated in the linked recipe.)
Remove from heat and slowly add cake mix, while stirring, until no lumps can be seen.
Refrigerate for 10 minutes.
Remove batter from fridge and add the 1/2 bag of butterscotch chips by mixing them in with your hands. The batter will still be slightly warm. The chips will melt slightly, giving the batter a marbled look. You can butter your hands if it seems to sticky to handle easily.
Roll 50 3/4 in balls and place on wax paper covered cookie sheets. Place the cookie sheets in the fridge.
On low heat, melt the 1.5 bags of chocolate chips with 4 tbsp of chocolate milk. Once melted, add more milk if still too thick to dip the batter balls into.
Coat all sides of the balls and place them back on the cookie sheets. Be sure they aren’t too close together on the cookie sheet so the coating that melts off doesn’t run together.
Once done, add sprinkles or whatever yummy things your heart desires! Return them to the fridge so the coating cools and hardens.
Enjoy!!
