Description
Delightful Little Debbie Christmas Tree Cake Balls combine festive cake layers with creamy cream cheese and are coated in smooth white almond bark, decorated with green sanding sugar and red candy melts for a colorful holiday treat perfect for parties and gifting.
Ingredients
Scale
Base
- 10 Little Debbie Christmas Tree Cakes (two 5 count boxes)
- 8 ounces cream cheese, room temperature
Coating
- 16 ounces white almond bark
- 1 cup red candy melts
- Green sanding sugar, as needed
Instructions
- Prepare Cream Cheese Mixture: In a large bowl, add the cream cheese and beat with a hand mixer on medium speed until smooth, scraping down the sides of the bowl as needed.
- Combine Cake and Cream Cheese: Crumble the Christmas Tree Cakes into the bowl with 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 and roll 24 cake balls from the mixture. Lightly grease hands with vegetable or canola oil if the mixture sticks.
- Freeze Cake Balls: Place the formed cake balls on the baking sheet and freeze for at least 2 hours or preferably overnight to firm up completely.
- Melt White Almond Bark: In a medium microwave-safe bowl, melt the white almond bark in 30-second intervals, stirring between intervals until smooth and fully melted.
- Dip Cake Balls in White Chocolate: Using two forks or a fork and wooden skewer, dip the frozen cake balls into the melted almond bark. Scoop out excess chocolate by gently shaking and place the coated balls back onto the parchment paper.
- Add Green Sanding Sugar: While the white chocolate is still wet, immediately sprinkle the cake balls with green sanding sugar to decorate.
- Melt Red Candy Melts: In a small microwave-safe bowl, melt the red candy melts in 30-second intervals, stirring until smooth. If too thick, gradually add up to 1 tablespoon refined coconut oil, stirring to adjust consistency.
- Drizzle Red Candy Melt: Transfer melted candy melts to a storage bag and cut a small corner. Drizzle the red candy melts over the coated cake balls back and forth for decoration.
- Set and Store: Allow the candy melt drizzle to firm up at room temperature or chill in the fridge for 10 minutes. Store the finished cake balls in an airtight container in the refrigerator for up to 5 to 7 days.
Notes
- Christmas Tree Cakes: You can substitute the original with chocolate Christmas Tree Cakes or use Zebra Cakes if preferred.
- Storage: Keep leftover cake balls in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Freezing: Cake balls can be frozen in a freezer-safe container for 2 to 4 months; consume directly from freezer or thaw overnight in the refrigerator. Note that the chocolate coating may crack upon freezing and thawing.
- To prevent sticking while rolling, lightly greasing hands with oil is helpful.
- Adjust red candy melt consistency carefully by adding coconut oil slowly to avoid thinning it too much.
Nutrition
- Serving Size: 1 cake ball
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
