Melted chocolate - white, milk/dark, and various colors (or about 2-3 (14 oz.) bags of candy melts)
Beat together butter and sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in vanilla, then condensed milk, flour and salt until just combined. Stir in sprinkles.
Form into balls about 1-inch in diameter, place on cookie sheets lined with wax paper, parchment paper, or silpats. Refrigerate about 1 hour or until firm.
Dip truffle balls in chocolate or candy melts then place back on cookie sheets and refrigerate until set. Drizzle more chocolate or candy melts on top if desired.
SNAPPY TIPS: Make sure truffle balls are firm before dipping into melted chocolate or candy melts. Work in batches and keep some balls in the refrigerator while you’re dipping others. I like to melt my chocolate or candy melts over a double boiler when using it to dip so that the chocolate/melts don’t cool and harden before you’re done dipping.SNAPPY SUBSTITUTIONS: You can use any kind of small sprinkles or omit. Any variety or color of chocolate or candy melts should work ok. *If you are concerned about raw flour (and E. Coli) you can heat treat the flour before using by placing the flour in a pan and heating in an oven at 350 degrees F for 10 minutes. Or you can also microwave the flour until the internal temperature is at least 160 degrees F (about 1 minute).
Keywords: easy party food, homemade cake batter candy