Okay, so every December I go a bit bananas with Christmas baking, but these Little Debbie Christmas Tree Cake Truffles are the one treat my friends actually ask me for by name (which is rare given that one time I made dry scones and no one lets me forget it). When I first heard about these, I thought, well, that sounds like pure chaos but in the best possible way. The first time I mashed up the cakes—absolute mess, frosting everywhere, and somehow a dog with sprinkles on her nose (don’t ask). But these truffles? Totally worth every sugar-dusted minute. They taste like your childhood dunked in chocolate. Anyway, let’s get on with it before I start waxing on about other nostalgic snacks.
Why I Keep Making These (And Probably Will Forever)
I make these whenever December rolls around, and honestly, sometimes I buy extra cakes so I can do a second batch in January (no shame in my game). My family goes kind of bonkers for them, especially my cousin who claims truffles are “too fancy”—until I snuck these into her lunch bag. Spoiler: she asked for seconds. The best part? You barely have to know how to bake (which is handy, since one year the oven decided not to work on Christmas Eve…classic). Oh, and shout out to anyone who likes desserts that are a little, um, rustic looking. Imperfect = perfect, as I tell myself.
Stuff You’ll Need (And What You Can Swap)
- 1 box Little Debbie Christmas Tree Cakes (I use 5 cakes per batch, but do two boxes if I want more. And if they’re out of Christmas Tree Cakes, the regular vanilla snack cakes or Fancy Cakes work just fine—I promise my grandma couldn’t tell the diff last year.)
- 1/3 cup canned vanilla frosting (you can totally use homemade, I just never seem to have time…I’ve even used cream cheese frosting when I felt fancy. It’s messier, but tasty.)
- 1 cup white chocolate chips for melting (Or almond bark, which is sometimes easier to find. Milk chocolate also works—just depends how sweet you like it.)
- Sprinkles. Loads of them. Christmas colors preferred but if it’s July, rainbow sprinkles turn them into “birthday truffles”. Yes, I’ve done July truffles. Don’t judge.
- Optional: 1 tablespoon coconut oil (makes the chocolate smoother, but honestly, I usually forget and they’re fine.)
Here’s How I Actually Make These (Mess & All)
- Crumble the cakes. Just use clean hands or a big old fork in a huge bowl. Expect some bits to go rogue. This is where I usually sneak a taste. There’s always that one piece that “falls” off, right?
- Add the frosting. Scoop in 1/3 cup (give or take—sometimes I just eyeball it). Stir it all up until it’s sticky and holds together when you squish it. Actually, now that I think about it, I sometimes chill it for 10 min so it firms up, but that’s definitely optional if you’re impatient like me.
- Scoop & roll. Use a cookie scoop or go old-school and grab small handfuls, rolling the mix into balls. About 1-inch each. (If they’re misshapen, who cares? They’ll still taste dreamy.) Place on a parchment-lined tray.
- Chill the cake balls. Yep, fridge time. At least 30 minutes; sometimes I stick ’em in the freezer if I’m in a hurry. They hold together way better for dipping.
- Melt the chocolate. Microwave in short bursts, stirring a LOT so it doesn’t seize up. If you’re running low on patience, add a dab of coconut oil, but it’s not a dealbreaker. This part, I won’t lie, can test your resolve if you overheat it (been there!), so just keep it low and go slow.
- Dip and decorate. Drop each ball in, coat with chocolate, then set back onto the tray and go wild with sprinkles. Sometimes they look…questionable at this stage, but the sprinkles hide it! And anyway, taste trumps looks (or so I keep telling my skeptical uncle).
- Let ’em set. Fridge for 20-30 minutes—after that, they’re good to go. I recommend testing one, you know, just for quality. Or two. Who’s counting?
Random Notes I Wish Someone Told Me
- I once tried skipping the chilling, thinking “what’s the worst that could happen?” The balls half-melted and the chocolate was a pain. Just chill them. Trust me.
- Washing your hands between every few balls makes for prettier ones, unless you like/hate sticky hands (hi, me).
- Brand matters less than you’d think—the off-brand Christmas cakes taste pretty close, but I’ll admit, those red stripes on Little Debbies just make it, don’t they?
- If you’re into gadgets, a chocolate dipping tool from Sally’s Baking Addiction is neat. But a fork works in a pinch.
Some Variations That Actually (Mostly) Work
- Swap in different cake flavors. The chocolate Christmas Tree Cakes make a super-rich truffle—I guess that was obvious, but still.
- Once I tried peanut butter frosting and, honestly, it was a little weird. My brother liked it, but he’ll eat anything. If you try it, let me know?
- Sprinkle-wise, sometimes I use those little edible gold stars…fancy, right? Kids, however, always reach for rainbow.
Gadgets and What To Do If You Don’t Have Them
A sturdy mixing bowl is helpful (mine has a Christmas penguin on it, because why not). Cookie scoop is nice but, honestly, you can just use your hands—no drama. Oh, and parchment paper: if you’re stuck without it, wax paper is decent, or just grease a plate. I once used foil. Wouldn’t recommend, but it “technically” works.
Keeping These Fresh (Though They Usually Disappear)
Pop the truffles into a container, seal ’em tight, store in the fridge. They’ll last 4–5 days…although, let’s be real, in my house they’ve never survived past Monday. If you want to freeze ‘em, go ahead, but they do get a little bit softer when thawed. Not that anyone’s complained.
How I Like Serving Them Up
For parties, I pile ’em high on a cake stand and toss a bit of fake snow around (or cheesecloth, one year, don’t ask). If it’s just for us, I grab a few with coffee. My aunt dunks hers in hot chocolate. Christmas morning, we sneak them before breakfast, which is probably why my mother suspects we have “sugar for brains.” But if you want to gussy them up, drizzle with some melted red or green candy coating—very Instagram, not that I ever get a chance to snap a pic before they’re gone.
Pro Tips from a Serial Truffle-Maker
- I once tried to rush the chocolate dipping step, and, oh boy, regret. The balls broke apart; chocolate everywhere. Go slow here.
- Actually, letting the truffles sit for a day in the fridge…I think they’re even tastier on day two. Something about the flavors mingling (or maybe I just like cold cake, who knows).
- If you want to see a video walk-through, I found The Country Cook super helpful. Real talk, her batch looks way neater than mine. But I bet mine taste just as good.
Frequently Asked (And Sometimes Funny) Questions
- Can I use the chocolate tree cakes? Absolutely, though they’re a bit richer. My cousin claims it’s “too much”—but she always eats a second one.
- Can kids make these? Heck yes, though prepare for some wild sprinkle spills. Honestly, it’s half the fun!
- My chocolate keeps seizing up. Help? Oh, same. Microwave in 15-20 second bursts, stir LOTS, and don’t let any water get in. If it still seizes, I scrape it off and pretend it was planned. (Or check out that Sally’s link above—she’s got tips galore.)
- Are they gluten free? Afraid not—unless you track down gluten free snack cakes, which I haven’t managed. But if anyone finds ’em, please let me know!
- Do I have to chill between steps? Short answer: yes. Long answer: I’ve skipped chilling before, and regretted every slightly lumpy ball I made.
- Can I use different holidays’ cakes? I mean, why not? I’ve tried heart cakes at Valentine’s and even pumpkin ones for Halloween. Different vibe, same creamy center.
And if you ever try a wild variation (pumpkin spice maybe? I’m not brave enough), tell me about it—I love hearing kitchen tales from the wild side. All in all, these Little Debbie Christmas Tree Cake Truffles are my unexpected Christmas tradition. And, let’s be honest, any recipe that uses less than three bowls is a win in my book. Happy truffling!
Ingredients
- 6 Little Debbie Christmas Tree Cakes (vanilla flavor)
- 4 oz (115g) cream cheese, softened
- 14 oz (400g) white chocolate or almond bark, for coating
- 2 tbsp festive sprinkles
- 1/2 tsp vanilla extract
- 1/2 cup red candy melts (for decorating, optional)
- 1/2 cup green candy melts (for decorating, optional)
- Pinch of salt
Instructions
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1Crumble the Little Debbie Christmas Tree Cakes into a large mixing bowl.
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2Add the softened cream cheese, vanilla extract, and pinch of salt to the bowl. Mix until fully combined into a smooth, dough-like consistency.
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3Scoop and roll the mixture into 1-inch balls. Place on a parchment-lined baking sheet and refrigerate for at least 20 minutes.
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4Melt the white chocolate or almond bark according to package instructions. Dip each chilled ball into the melted chocolate, coating fully. Return to the baking sheet.
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5While the coating is still wet, decorate with festive sprinkles and drizzle with melted red and green candy melts, if desired.
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6Allow the truffles to set at room temperature or refrigerate until the coating is firm. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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