Description
Delightful Little Debbie Christmas Tree Cake Balls made by combining moist Christmas Tree Cakes with cream cheese, coated in smooth white almond bark, and decorated with festive red candy melt drizzle and green sanding sugar. Perfect for holiday celebrations and easy to prepare ahead.
Ingredients
Scale
Cake Mixture
- 10 Little Debbie Christmas Tree Cakes (two 5 count boxes)
- 8 ounces cream cheese, room temperature
Coating & Decoration
- 16 ounces white almond bark
- 1 cup red candy melts
- Green sanding sugar
Instructions
- Prepare Cream Cheese: In a large bowl, add the cream cheese and beat with a hand mixer on medium speed until smooth, scraping down the sides as needed.
- Combine Cakes and Cream Cheese: Break the Christmas Tree Cakes into pieces and add them to the cream cheese mixture. Beat until well combined into a uniform mixture.
- Form Cake Balls: 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, lightly grease your hands with vegetable or canola oil.
- Chill Cake Balls: Place the rolled truffles in the freezer 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 and microwave in 30-second intervals, stirring after each, until smooth and fully melted.
- Dip Cake Balls: Using two forks or a fork and wooden skewer, dip each truffle into the melted white almond bark. Scoop out on one fork, gently shake off excess coating, and set back onto the parchment-lined tray.
- Add Green Sugar: Immediately sprinkle the green sanding sugar over the wet white chocolate coating on each truffle before it sets.
- Melt Red Candy Melts: In a small microwave-safe bowl, microwave red candy melts in 30-second intervals, stirring each time until smooth and melted. Thin with up to 1 tablespoon refined coconut oil if needed to achieve drizzle consistency, stirring gradually to avoid over-thinning.
- Drizzle Red Candy: Transfer melted red candy melts to a storage bag and cut a small corner off. Drizzle the red candy back and forth over the coated truffles.
- Set the Drizzle: Allow the red drizzle to firm up at room temperature or refrigerate for 10 minutes for faster setting.
- Store Cake Balls: 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 for a different flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For long-term storage, freeze cake balls in a freezer-safe container for 2-4 months. Consume directly from the freezer or thaw overnight in the fridge; note that the coating may crack after freezing and thawing.
Nutrition
- Serving Size: 1 cake ball
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
