Description
Turn store-bought Little Debbie Christmas Tree Cakes into festive, no-bake truffles — crunchy-shelled, soft-centered little bites that take minutes to assemble.
Ingredients
Scale
- 1 box Little Debbie Christmas Tree Cakes (5 cakes)
- 8 oz white chocolate or white candy melts
- 3 tbsp festive sprinkle mix
- 3 tbsp red candy melts (for optional drizzle)
- Green sanding sugar, for finishing
Instructions
- Unwrap all the snack cakes and put them in a roomy mixing bowl.
- Break the cakes down into a sticky crumb using a hand mixer (or mash by hand) until you have a pliable cake “dough.” Fold in the festive sprinkles so they’re scattered through the mixture.
- Scoop tablespoon-sized portions, press them into balls with your palms, and arrange them on a parchment-lined tray. Chill the balls in the fridge for 15–30 minutes so they firm up.
- Melt the white chocolate or candy melts in short bursts in the microwave, stirring between intervals, or melt gently over a double boiler until smooth.
- Using a dipping fork or two spoons, coat each chilled ball in the melted white chocolate, letting excess drip off before returning it to the tray.
- Warm the red candy melts, spoon into a small piping bag or zip-top bag, snip a tiny corner, and drizzle thin lines over the truffles for a decorative “ornament” effect.
- While the coating is still tacky, sprinkle green sanding sugar on top. Refrigerate briefly so the coating sets.
- Once firm, transfer to an airtight container and store in the fridge until ready to serve.
Notes
- If the white chocolate thickens while you’re working, warm it for 5–10 seconds to loosen.
- For neater drizzle control, use a piping bag with a very small snip.
- These make great bite-sized gifts — pack in a box with tissue paper and a ribbon.
Nutrition
- Calories: 183Calories
- Sugar: 21g
- Sodium: 174mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 27g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 29mg