Description
Delight in these festive Little Debbie Christmas Tree Cake Balls, combining buttery cream cheese with iconic holiday cakes, dipped in creamy white almond bark, and decorated with vibrant red candy melts and green sanding sugar for a perfect holiday treat.
Ingredients
Scale
Base
- 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.
- Combine Cakes and Cream Cheese: Crumble the Little Debbie Christmas Tree Cakes into the bowl with the cream cheese and beat until well combined into a cake mixture.
- Form Truffles: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, scoop out and roll 24 truffles from the cake mixture. Lightly grease hands with vegetable or canola oil if the mixture sticks.
- Freeze Truffles: Place the truffles in the freezer for at least 2 hours, preferably overnight, to firm up completely.
- Melt White Almond Bark: Place the white almond bark in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each until smooth and fully melted.
- Dip Truffles in White Chocolate: Using two forks or a fork and wooden skewer, dip each truffle into the melted white almond bark. Scoop out excess chocolate by gently shaking it off and place the dipped truffles back onto the parchment paper.
- Add Green Sanding Sugar: Immediately sprinkle green sanding sugar over the white chocolate-coated truffles while the coating is still wet.
- Melt Red Candy Melts: In a small microwave-safe bowl, microwave red candy melts in 30-second intervals, stirring until smooth and fully melted. If too thick, melt 1 tablespoon of refined coconut oil separately and gradually add it to achieve desired consistency.
- Drizzle Red Candy Melts: Transfer melted red candy melts to a storage bag, cut a very small corner, and drizzle back and forth over the truffles. Set aside until the drizzle firms up, refrigerate for 10 minutes for quicker setting.
- Store Cake Balls: Store in an airtight container in the refrigerator for up to 5 to 7 days.
Notes
- You can substitute the Little Debbie Christmas Tree Cakes with chocolate Christmas Tree Cakes or zebra cakes if preferred.
- Store leftovers in an airtight container in the fridge for up to 5 days to maintain freshness.
- For longer storage, freeze the cake balls in a freezer-friendly container for 2 to 4 months. They can be enjoyed directly from the freezer or thawed overnight in the fridge. Note that the chocolate coating may crack upon freezing and thawing.
Nutrition
- Serving Size: 1 cake ball
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
