For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3–4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.

Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

For the coating: While dough balls are chilling, melt almond bark in the microwave in 30-second intervals until melted. Stir between intervals.

Using a pop stick, dip truffles into melted almond bark and gently twirl around to remove excess coating. Place truffle back on a cookie sheet and top with sprinkles. Repeat with the remaining balls until finished.

Chill truffles in the refrigerator until ready to serve.

Makes approximately 24–30 truffles.