Thank you basket

I had some bananas in the freezer and decided it was time to make some chocolate chip banana bread. I try to not bake things and keep them in the house so I needed a reason to give them away. Jason's office gave us a fabulous gift card as a wedding present and we owed them a thank you note. Thank you note + Basket of treats = happy office! I baked the chocolate chip banana bread and made no bake vanilla cake batter chocolate truffles. I never give away my bread recipe but I'm happy to share the truffle recipe I found online.

Ingredients

• 1 c vanilla cake mix
• 1/4 c sweetened condensed milk
• 1/2 tsp vanilla extract
• 1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)
• 1 to 1.5 c chocolate chips

Directions

In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine.

This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency.

After you have made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.

After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.

Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up.

Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer.

My Edits: I changed the amount of chocolate needed to 1 to 1.5 cups. I found that one ghirardelli chocolate bar was enough. I broke it up and melted it in the microwave (stir every 30 seconds).