Christmas Tree Cake Truffles

ByDeShawn Ellis
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Why Make This Recipe

Christmas Tree Cake Truffles are a fun and festive treat for the holiday season. With their colorful appearance and delicious flavor, these truffles are perfect for sharing at parties or enjoying at home. They are easy to make and are a wonderful way to use Little Debbie Christmas Tree Cakes. Everyone will love their sweet taste and fun presentation!

How to Make Christmas Tree Cake Truffles

Ingredients:

  • 1 box of Little Debbie Christmas Tree Cakes (5 cakes)
  • 8 ounces white chocolate or candy melts
  • 3 tablespoons festive sprinkles
  • 3 tablespoons red candy melts (for drizzling, optional)
  • Green sanding sugar for decoration

Directions:

  1. Unwrap the Little Debbie Christmas Tree Cakes and place them in a large bowl.
  2. Mix the cakes together with a handheld mixer until crumbly dough forms. Then, mix in the sprinkles.
  3. Using a tablespoon, scoop the dough and roll it between the palms of your hands. Place the rolled balls on a parchment-lined baking sheet. Repeat this until all dough is used.
  4. Melt the white chocolate or candy melts in a microwave-safe bowl or by using a double boiler.
  5. Using a fork or dipping tool, dip each chilled cake ball into the melted white chocolate, making sure to coat it completely. Let the excess chocolate drip off, then place it back on the baking sheet.
  6. Melt the red candy melts in a piping bag or a ziplock bag in the microwave using 30-second increments. Massage the bag between each time to ensure it’s fully melted.
  7. Snip the edge of the ziplock bag or piping bag and drizzle the red candy melts onto the truffles. Top with green sanding sugar and let them set in the fridge for a few minutes. Enjoy!

How to Serve Christmas Tree Cake Truffles

These truffles are great for serving at holiday gatherings. Place them on a festive plate or in a decorative tin to make them look even more appealing. You can also serve them alongside hot cocoa or coffee for a cozy afternoon treat.

How to Store Christmas Tree Cake Truffles

Store your Christmas Tree Cake Truffles in an airtight container in the fridge. They will stay fresh for about a week. If you want to keep them longer, you can freeze them for up to a month. Just make sure to let them thaw in the fridge before serving.

Tips to Make Christmas Tree Cake Truffles

  • Make sure the chocolate melts are fully melted to get a smooth coating on the truffles.
  • If the dough is too sticky, chill it in the fridge for a bit before rolling.
  • Use different colored sprinkles and candy melts for a fun twist on decoration.

Variation

You can also try using other flavors of Little Debbie cakes to create different types of truffles. For example, if you use Swiss Cake Rolls, you can create a chocolate version of these truffles.

FAQs

Can I use dark chocolate instead of white chocolate?

Yes, you can use dark chocolate or milk chocolate for the coating if you prefer a different flavor.

How do I know when the chocolate is melted?

The chocolate should be smooth and pourable. Stir it well to check for any lumps.

Can I make these truffles in advance?

Absolutely! You can make them a few days before your event and store them in the fridge until you’re ready to serve.

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Christmas Tree Cake Truffles

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 20 truffles 1x
  • Diet: Vegetarian
Print Recipe

Description

Festive and fun truffles made with Little Debbie Christmas Tree Cakes, perfect for holiday gatherings.

Ingredients

Scale
  • 1 box of Little Debbie Christmas Tree Cakes (5 cakes)
  • 8 ounces white chocolate or candy melts
  • 3 tablespoons festive sprinkles
  • 3 tablespoons red candy melts (for drizzling, optional)
  • Green sanding sugar for decoration

Instructions

  1. Unwrap the Little Debbie Christmas Tree Cakes and place them in a large bowl.
  2. Mix the cakes together with a handheld mixer until crumbly dough forms. Then, mix in the sprinkles.
  3. Using a tablespoon, scoop the dough and roll it between the palms of your hands. Place the rolled balls on a parchment-lined baking sheet. Repeat this until all dough is used.
  4. Melt the white chocolate or candy melts in a microwave-safe bowl or by using a double boiler.
  5. Using a fork or dipping tool, dip each chilled cake ball into the melted white chocolate, making sure to coat it completely. Let the excess chocolate drip off, then place it back on the baking sheet.
  6. Melt the red candy melts in a piping bag or a ziplock bag in the microwave using 30-second increments. Massage the bag between each time to ensure it’s fully melted.
  7. Snip the edge of the ziplock bag or piping bag and drizzle the red candy melts onto the truffles. Top with green sanding sugar and let them set in the fridge for a few minutes. Enjoy!

Notes

Great for holiday gatherings; can be stored in the fridge or freezer.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 truffle
  • Calories: 150
  • Sugar: 12g
  • Sodium: 30mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 5mg

Keywords: truffles, Christmas treats, holiday desserts, Little Debbie

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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