Preparation Steps

• Preheat oven to 350°F. Spray a 9x13 baking pan with baking spray.
• Prepare the German Chocolate cake mix according to box directions for a 9x13 pan. Bake and cool completely.
• Crumble the cooled cake into a large mixing bowl and set aside.
• In a medium saucepan on medium-low heat, add unsalted butter, sweetened condensed milk, and egg yolks. Whisk constantly as butter melts to avoid scrambling.
• Increase heat to medium and cook, whisking constantly for 6-9 minutes until thick like warm fudge.
• Remove from heat. Add finely chopped German chocolate baking bar and vanilla extract; whisk until smooth.
• Stir in sweetened shredded coconut and chopped pecans into the filling.
• Combine the warm filling with crumbled cake until uniform texture is achieved.
• Cover and refrigerate mixture for at least 1 hour to firm up.
• Line two baking trays with parchment paper and set aside.
• Scoop tablespoon-sized portions of chilled mixture and roll into smooth balls. Place on prepared trays.
• Refrigerate truffle balls on trays for 1 hour to firm.
• Melt milk chocolate almond bark in microwave in 30-second intervals stirring until smooth.
• Dip each truffle on a fork into melted chocolate, coating completely; let excess drip off.
• Place coated truffle on second prepared baking tray and immediately sprinkle with shredded coconut.
• Repeat coating and garnishing process for all truffles.
• Let chocolate set for 15 minutes at room temperature or 5 minutes in refrigerator before serving.