Description
These Little Debbie Christmas Tree Cake Balls are a festive and delicious dessert, combining moist Christmas Tree Cakes with creamy cream cheese, coated in white almond bark, and decorated with green sanding sugar and red candy melt drizzle. Perfect for holiday celebrations, these bite-sized treats are easy to make and visually appealing.
Ingredients
Scale
Main Ingredients
- 10 (two 5 count boxes) Little Debbie Christmas Tree Cakes
- 8 ounces cream cheese, room temperature
- 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 to Mixture: Crumble the Christmas Tree Cakes into the bowl and beat again until the mixture is well combined and smooth.
- Shape Truffles: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, scoop out and roll 24 truffles from the cake mixture. If the truffles stick to your hands, lightly grease them with vegetable or canola oil.
- Chill Truffles: Place the formed truffles on the baking sheet and freeze them for at least 2 hours, preferably overnight, to firm up completely.
- Melt White Almond Bark: Once chilled, place the white almond bark in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each until fully melted and smooth.
- Coat Truffles: Using two forks or a fork and wooden skewer, dip the truffles into the melted white almond bark. Scoop out with one fork, gently shaking off excess, and place them back onto the parchment-lined tray with the other fork or skewer.
- Decorate with Green Sugar: Immediately sprinkle green sanding sugar over the truffles while the white chocolate coating is still wet to allow it to adhere.
- Melt Red Candy Melts: In a small microwave-safe bowl, microwave the red candy melts in 30-second intervals, stirring after each until smooth and fully melted. If too thick, melt 1 tablespoon refined coconut oil separately and slowly stir it into the candy melts to reach desired consistency.
- Drizzle Red Candy: Transfer melted red candy melts into a storage bag, cut a very small corner, and drizzle the red candy back and forth over the coated truffles.
- Set Decoration: Let the red candy drizzle firm up at room temperature or place the truffles in the fridge for 10 minutes for quicker setting.
- Store: Store finished cake balls in an airtight container in the refrigerator for up to 5 to 7 days.
Notes
- You can substitute the Christmas Tree Cakes with chocolate Christmas Tree Cakes or zebra cakes if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, place cake balls in a freezer-friendly container and freeze for 2-4 months. They can be eaten straight from the freezer or thawed overnight in the fridge.
- Note that the chocolate coating may crack slightly after freezing and thawing; this does not affect flavor.
Nutrition
- Serving Size: 1 cake ball
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
