Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- Unwrap Little Debbie Christmas Tree Cakes and place in a large mixing bowl. Crumble cakes into fine pieces using your hands or a spoon.
- Add softened cream cheese to the bowl and mix with clean hands or spatula until completely combined and mixture holds together smoothly.
- Using a small cookie scoop, portion about 1 tablespoon of mixture at a time and roll between palms to form smooth balls. Place on prepared baking sheet.
- Refrigerate truffle balls for at least 30 minutes until firm.
- Melt white chocolate in microwave-safe bowl in 30-second intervals at 50% power, stirring between each interval, until completely smooth.
- Remove chilled truffles from fridge. Using fork or toothpick, dip each truffle into melted chocolate, coating completely. Tap fork on edge of bowl to remove excess chocolate.
- Place coated truffle back on parchment-lined sheet. Immediately sprinkle green sanding sugar over top while chocolate is still wet.
- Melt red candy melts in piping bag or zip-top bag with corner snipped. Drizzle thin red lines over each truffle.
- Let truffles sit at room temperature or in fridge for 15 minutes until chocolate is completely set. Store in airtight container in refrigerator.
Notes
Storage: Store in airtight container in refrigerator for up to 1 week. Layer parchment paper between rows.
Freezing: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw in fridge overnight.
Tip: Chill truffle balls thoroughly before dipping to prevent them from falling apart.