Description
These Little Debbie Christmas Tree Cake Balls are a festive and delicious holiday treat made by combining Christmas Tree Cakes with cream cheese, then coated in melted white almond bark and decorated with red candy melts and green sanding sugar. Perfect for holiday parties or gifting!
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. Beat with a hand mixer on medium speed until smooth, scraping down the sides of the bowl as needed.
- Add Cake: Crumble the Christmas Tree Cakes into the bowl with the cream cheese and 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 out and roll 24 truffles from the cake mixture. If the mixture sticks to your hands, lightly grease them with vegetable or canola oil to prevent sticking.
- Chill Cake Balls: Place the 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. Microwave in 30-second intervals, stirring after each interval until the almond bark is smooth and fully melted.
- Dip Cake Balls: Using two forks or a fork and wooden skewer, dip the truffles into the melted almond bark. Scoop out with one fork, gently shaking off excess coating, and place back onto the parchment-lined baking sheet using the second fork or skewer.
- Add Green Sugar: Immediately sprinkle green sanding sugar over the wet white chocolate coating on the truffles while it is still wet to adhere properly.
- Melt Red Candy Melts: In a small microwave-safe bowl, melt the red candy melts in 30-second intervals, stirring after each until smooth and fully melted. If too thick, add up to 1 tablespoon of melted refined coconut oil gradually to thin the mixture to desired consistency.
- Drizzle Red Candy: Transfer the melted red candy melts to a storage bag and cut a very small corner off. Drizzle the red candy melts back and forth over the truffles.
Set aside until the drizzle firms up; refrigerate for 10 minutes for quicker setting. - Store: Store finished cake balls in an airtight container in the refrigerator for 5 to 7 days.
Notes
- You can substitute the Christmas Tree Cakes for chocolate Christmas Tree Cakes or Zebra Cakes if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze cake balls in a freezer-safe container for 2 to 4 months. You can eat them straight from the freezer or thaw in the refrigerator overnight. Note that the chocolate coating may crack slightly after freezing and thawing.
Nutrition
- Serving Size: 1 cake ball
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
