Christmas Tree Cake Balls Recipe

Ingredients

• 10Little Debbie Christmas Tree Cakes
• 227 g (8 oz)cream cheese, at room temperature
• 454 g (16 oz)white almond bark
• 170 g (1 cup)red candy melts
• to tastegreen sanding sugar
• up to 15 ml (1 tablespoon), as neededrefined coconut oil, melted

Instructions

1. 1

   Beat the cream cheese

   Put the room-temperature cream cheese in a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl so it mixes evenly.

2. 2

   Add the cakes

   Crumble the Christmas Tree Cakes into the cream cheese and beat until fully combined into a smooth mixture.

3. 3

   Shape the balls

   Line a baking sheet with parchment paper. Use a 1-tablespoon cookie scoop to portion and roll 24 balls. If the mixture sticks to your hands, lightly grease them with vegetable or canola oil.

4. 4

   Chill the truffles

   Set the balls on the lined tray and freeze for at least 2 hours, preferably overnight, until firm.

5. 5

   Melt the almond bark

   Put the white almond bark in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.

6. 6

   Coat the truffles

   Dip each chilled ball into the melted almond bark using two forks or a fork and wooden skewer. Gently shake off excess coating, then return the balls to the parchment-lined tray.

7. 7

   Add green sugar

   While the white coating is still wet, sprinkle each truffle evenly with green sanding sugar.

8. 8

   Melt the red candy

   Put the red candy melts in a small microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth. If they are too thick, gradually stir in up to 15 ml (1 tablespoon) of melted refined coconut oil.

9. 9

   Drizzle the tops

   Transfer the melted red candy melts to a storage bag and snip a very small corner off. Drizzle the candy back and forth over the truffles.

10. 10

    Set and store

    Let the drizzle set at room temperature, or refrigerate the truffles for 10 minutes to speed up setting. Store in an airtight container in the fridge for up to 5 to 7 days.

What are Christmas Tree Cake Balls?

These are American-style no-bake truffles made by combining packaged Christmas Tree Cakes with cream cheese, then dipping the mixture in a firm coating. The cakes bring their own sweetness and festive flavour, so there is no need to bake a separate cake.

Cream cheese binds the crumbs into a soft centre, while the almond bark gives each ball a neat shell. Green sanding sugar and red drizzle echo the cakes’ holiday decorations.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 2g protein, 20g carbs, 10g fat.

Most of the carbohydrate comes from the snack cakes and candy coatings, while the cream cheese and almond bark contribute much of the fat. There is a little protein from the cream cheese and cakes. Serve one or two alongside fruit or another less-sweet option for a more varied plate.

The cake and cream cheese mixture

Room-temperature cream cheese: beat it until smooth before adding the cakes to avoid lumps in the mixture.

Cake crumbs: break the cakes up well, then mix until the filling holds together and looks evenly combined. The finished mixture should be soft enough to scoop and roll.

Chilling before dipping

Firm centres: freezing the shaped balls for at least 2 hours makes them easier to handle and helps them keep their shape in the warm coating. Overnight chilling is useful when preparing them ahead.

Cold, not frosty: work in manageable batches if the balls begin to soften while dipping, returning the rest to the freezer as needed.

Getting a smooth coating

Melted almond bark: use short 30-second bursts and stir between each one, since the bowl can retain heat and finish melting pieces as you stir.

Excess coating: lift each ball with a fork and gently shake it so the shell does not pool too heavily around its base on the tray.

Decorating while the coating is wet

Green sugar: add it straight after dipping so it sticks to the white shell before it sets.

Red drizzle: let the coating firm first, then drizzle the melted candy over the top. If the candy melts are difficult to drizzle, add the optional melted coconut oil a little at a time.

Serving and preparing ahead

These truffles are rich and sweet, so they work well alongside coffee, tea or a platter of less-sweet fruit. Arrange them in small paper cases for serving at a holiday gathering.

The balls can be shaped and chilled ahead, then dipped and decorated when convenient. Keep the finished batch refrigerated until serving.

Recipe notes & tips

• Scrape the bowl during mixing so the cream cheese and cake crumbs combine evenly.
• Use a 1-tablespoon scoop to keep the 24 portions a similar size.
• Chill the shaped balls until firm before starting the coating.
• Stir the almond bark thoroughly between microwave intervals.
• Apply the green sugar straight after dipping so it adheres to the wet coating.
• Add coconut oil to the red candy melts gradually, stopping once they drizzle easily.

Variations

• Change the sprinkles: use another colour of sanding sugar for a different festive look.
• Use a different drizzle: replace the red candy melts with another colour of candy melts.
• Add a topping: finish with extra sanding sugar before the white coating sets.
• Make smaller bites: scoop smaller portions and adjust the yield to suit your serving platter.

Common mistakes to avoid

• Skipping the chill: soft balls can fall apart in the coating; freeze them for at least 2 hours first.
• Overheating the almond bark: it can become difficult to work with; microwave in 30-second intervals and stir each time.
• Adding sugar too late: it may not stick to a set shell; sprinkle it on while the coating is wet.
• Using too much coconut oil: the red drizzle can become overly thin; add it gradually and stop at a workable consistency.
• Leaving the truffles uncovered: the coating and centres can dry out or pick up fridge odours; store them in an airtight container.

How to store

Keep the finished cake balls in an airtight container in the fridge for up to 5 to 7 days. Serve chilled, or let them stand briefly at room temperature to soften slightly before eating.

Frequently asked questions