Preheat oven to 350* F. Spray a 9x13 baking pan with baker’s spray.

Prepare the German Chocolate cake mix according to box directions for a 9x13 pan. Bake and cool the cake completely.

Once cooled, crumble the cooked cake into a large mixing bowl. Set aside.

In a medium saucepan (3 quart) on medium-low heat, add the unsalted butter, sweetened condensed milk and large egg yolks. Whisk to combine as the butter melts. Be sure that you are whisking often to keep the egg yolks from scrambling as the mixture heats up.

Once the butter is melted, increase the heat to medium and cook the mixture, while whisking constantly, for 6-9 minutes or until it reaches a very thick consistency (similar to warm fudge or thick pudding). Be sure to whisk constantly to avoid burning the filling mixture.

Remove the saucepan from the heat and add the finely chopped german chocolate baking bar and vanilla extract. Whisk until the chocolate has melted completely into the warm filling mixture and the mixture is smooth.

To the german chocolate filling add the sweetened shredded coconut and finely chopped pecans. Stir to combine all the ingredients together.

Add the warm filling mixture to the large bowl of crumbled german cake. Using a large spoon or rubber spatula, combine all the ingredients being sure to completely incorporate all the cake with the warm german chocolate filling. You should have a uniform texture for the truffle filling.

Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This will allow the mixture to cool enough to scoop and roll into balls.

Line 2 large baking trays with parchment paper or a silicone baking mat. Set aside.

Remove the bowl of German chocolate truffle filling from the refrigerator and, using a small cookie scoop, scoop out a 1 tablespoon sized amount of filling. Place the scoop of filling into the palm of your hand and roll into a smooth ball.

Place the truffle onto one of the prepared baking trays. Repeat until all the german chocolate truffles have been scooped and rolled into smooth balls. Cover the baking tray with plastic wrap and refrigerate the truffle balls for 1 hour.

In a medium, microwave safe, bowl add the chocolate almond bark. Heat on high for 1 minute, stir, then heat in 30 second intervals until the chocolate almond bark is stirred into a smooth consistency. (see tips for additional heating methods)

Place a german chocolate truffle onto a fork and gently dip the truffle into the melted chocolate. Turn to coat all the sides of the truffle, then gently lift the truffle from the chocolate allowing any excess chocolate to drip back into the bowl. You can gently tap the fork on the edge of the bowl to help any excess chocolate drip back into the bowl.

Using a toothpick, or second fork, gently place the chocolate coated german chocolate truffle onto the second prepared baking tray. Top the truffle with a little of the sweetened shredded coconut while the chocolate is still wet and not set.

Repeat steps 14 and 15 until all the german chocolate truffles have been coated in chocolate almond bark and topped with sweetened shredded coconut.

You can allow the german chocolate truffles to sit at cool room temperature for 15 minutes, or place them into the refrigerator for 5 minutes, to allow the chocolate almond bark to harden and set before placing them onto a serving platter to enjoy.