Peanut Butter and Nutella Cake Balls

1 (18.25 ounce) box yellow cake mix
8 ounces peanut butter
8 ounces Nutella
1 package chocolate bark (regular or white chocolate)
Sprinkles or colored bark for decoration

Bake cake according to package directions for a 13 x 9-inch cake. As soon cake is baked, split the cake into two halves and crumble each half into a large bowl. Mix each bowl of crumbled cake thoroughly with peanut butter in one and Nutella in the other. Roll each mixture into quarter size balls and lay on cookie sheet lined with wax paper (should make about 40). Chill for several hours.

Melt chocolate in microwave in 30 second intervals stirring in between. When chocolate is completely melted, roll balls in chocolate and lay on wax paper until firm. Use a fork to roll the balls in chocolate and then gently tap off extra. If you chose to decorate with sprinkles, immediately sprinkle the balls after you have rolled them in chocolate.

To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. Use the sandwich bag to pipe the chocolate back and forth over the hardened chocolate covered pretzels until you reach the desired look. When the drizzle has hardened (you can put them in the freezer to speed up the process) break off any extra chocolate with your fingers.