Are your taste buds feeling fatigued by PB + J yet? No? Didn’t think so. On the off chance they are, give them a tasty awakening with these nut-jammy bundles of joy. I figured these would be good — cake? peanut butter? candy coating? jam? — but boy was I wrong. They’re so much better than good. Far, far beyond the g-o-o-d. Your first bite will convince you that you should probably eat 3 or 4… or more. And did I mention that you’re far more composed than I if you’re able to wait throughout the freezing process before eating a few? I’ve eaten my fair share of cake balls throughout this truffle/cake ball/cake pop frenzy the baking world has been living in over the past few years, and they’ve all been delicious; however, these take the cake {ball} as my new favorite. The pb + j combo mellows the sugar content that typical cake balls carry. The result is a dense, gooey, and fudgy center hugged by a delicately crunchy peanut butter shell.
- 1 package white or yellow cake mix, baked according to instructions*
- 1/2 cup creamy peanut butter
- 3/4 cup strawberry jam, divided
- 10 ounce bag of peanut butter baking chips*
- 2 tablespoons virgin coconut oil
- In a large bowl, crumble the baked cake into a fine meal. Add in the peanut butter and 1/2 cup of strawberry jam (reserve the additional 1/4 cup). Stir until all ingredients are evenly distributed.
- Prepare one large baking sheet with parchment paper. Taking 1 to 1 1/2 tablespoons at a time, roll little mounds of the cake mixture into balls and place on the baking sheet. Be sure to reserve 1/2 cup of the cake mixture for later. Once all balls are rolled, pop the baking sheet in the freezer for at least 30 minutes.
- Remove the cake balls from the freezer and poke each with the large end of a chop stick or other similar utensil. Gently spoon a tiny mound of jam into each cake ball and top with a small amount of the reserved cake mixture. Smooth back into an evenly-shaped ball. Pop all cake balls back in the freezer for another 30 minutes.
- Once ready to begin coating, heat peanut butter chips and coconut oil in a double boiler over medium heat. Once chips are thoroughly melted, reduce heat to low.
- One at a time, drop the cake balls into the peanut butter coating. Roll each to coat and gently remove with a spoon and return to parchment paper. Repeat with all cake balls.
- Return cake balls to freezer for at least 15 minutes to firm up the coating.
- Enjoy and store in either the fridge or freezer.
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