Description
Delightfully festive and creamy, these Little Debbie Christmas Tree Cake Balls combine moist cake, smooth cream cheese, and white almond bark coated with green sanding sugar and a drizzle of red candy melts for a perfect holiday treat.
Ingredients
Scale
Cake Balls
- 10 Little Debbie Christmas Tree Cakes (two 5 count boxes)
- 8 ounces cream cheese, room temperature
Coating and Decoration
- 16 ounces white almond bark
- 1 cup red candy melts
- Green sanding sugar
Instructions
- Prepare Cream Cheese Mixture: In a large bowl, add the cream cheese and beat with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl to ensure even mixing.
- Add Cake: Crumble the Little Debbie Christmas Tree Cakes into the bowl and beat until well combined with the cream cheese, forming a dough-like mixture.
- Form Truffles: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, scoop and roll 24 truffles from the cake mixture. If the mixture sticks to your hands, lightly grease them with vegetable or canola oil.
- Chill Truffles: Place the truffles in the freezer for at least 2 hours, preferably overnight, to firm up completely.
- Melt White Almond Bark: Once the truffles are chilled, place the white almond bark in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the almond bark is smooth and fully melted.
- Dip Truffles: Using two forks or a fork and wooden skewer, dip each truffle into the melted white chocolate. Scoop out excess coating by gently shaking off the truffle and place them back onto the parchment-lined tray.
- Add Green Sanding Sugar: Immediately sprinkle green sanding sugar over each truffle while the white chocolate coating is still wet to create a festive look.
- Melt Red Candy Melts: In a small microwave-safe bowl, melt the red candy melts in 30-second intervals, stirring after each until smooth. If too thick, melt 1 tablespoon of refined coconut oil separately and gradually stir it in to thin to desired consistency.
- Drizzle Red Candy: Transfer melted red candy melts to a storage bag and cut a very small corner off. Drizzle the candy in a back-and-forth motion over the truffles. Allow to set at room temperature or refrigerate for 10 minutes to speed firming.
- Store and Serve: Store finished cake balls in an airtight container in the refrigerator for up to 5 to 7 days.
Notes
- You can substitute chocolate Christmas Tree Cakes or zebra cakes for a different flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days to maintain freshness.
- Freeze cake balls in a freezer-safe container for 2 to 4 months. Consume directly from freezer or thaw overnight in fridge. Chocolate coating may crack after freezing and thawing.
Nutrition
- Serving Size: 1 cake ball
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
