White Chocolate Spice Cake Candies are an easy, no-bake dessert that starts with a boxed cake mix. Fudge-like and bite-size, these would make an impressive addition to your cookie tray this baking season.
In a medium-size bowl, mix together the cake mix and powdered sugar. Add the softened butter and milk. Mix well until all of the dry ingredients are incorporated into the wet. The batter will be very thick.
Line an 8x8 pan with wax paper or parchment paper. Press the spice cake mixture into the bottom of the pan. Freeze for 20 minutes.
Meanwhile, use a double boiler to melt white chocolate. Add in a small (1-inch) chunk of paraffin wax or a tablespoon of shortening to thin the white chocolate, if desired. We like to do this so that the white chocolate coats the candies smoothly and easily without being too thick.
Once the white chocolate is melted, remove the spice cake candy from the freezer. Pull up on the sides of the paper to remove the candy from the pan. Using a large knife, cut the candy into 64 1-inch squares.
Use a toothpick and stab one square at a time, dipping it fully in white chocolate. Allow the chocolate to drip off, dab the bottom of the candy on a piece of wax paper, then place it on another piece of wax paper. This prevents the chocolate from pooling around the bottom of the candy and keeps it looking nice. Immediately and gently, twist the toothpick to loosen it and pull it out of the candy. Place a pecan on top of the chocolate covered candy. Do this immediately as the chocolate will harden quickly.
Continue until all of the candies have been covered. Allow the chocolate to set. You can place them in the refrigerator if you'd like to speed up the process. Be careful placing them in the freezer to harden. The candies may expand and break the chocolate.