Last December, my kitchen looked like Santa’s workshop gone sweetly wild. My granddaughter, Lily, had brought over a box of Little Debbie Christmas Tree Cakes, insisting we “turn them into something magical.” I laughed, thinking she just wanted an excuse to eat frosting early in the day, but then inspiration struck.
The scent of sugar and vanilla filled the air as we mashed the cakes into dough, our hands sticky with laughter and crumbs. My husband peeked in from the living room, shaking his head with that familiar smile, the one that says, “You two are trouble.”
By the time the truffles were chilling, Christmas music was playing, and Lily was humming along, sprinkling green sugar like she was decorating the North Pole. When we finally bit into those creamy, white-chocolate-coated truffles, she whispered, “Grandma, these taste like Christmas.”
And she was right—sweet, nostalgic, and merry all at once. It’s funny how a store-bought snack can transform into something so heartfelt when made with a little love and imagination.
Short Description
These Festive Christmas Tree Cake Truffles are creamy, bite-size treats made from Little Debbie Christmas Tree Cakes, dipped in white chocolate, and topped with red drizzle and green sugar sparkle—perfect for the holiday dessert table.
Key Ingredients
- 1 box 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
Tools Needed
- Handheld mixer or stand mixer
- Large mixing bowl
- Baking sheet lined with parchment paper
- Fork or dipping tool
- Microwave-safe bowl or double boiler
- Piping or ziplock bag
Cooking Instructions
Step 1: Form the Dough
Unwrap all the Little Debbie Christmas Tree Cakes and place them in a large bowl. Use a handheld mixer to blend until a soft, crumbly dough forms. Add the festive sprinkles and mix gently to combine.
Step 2: Shape the Truffles
Scoop out tablespoon-sized portions and roll each one between your palms until smooth. Place the balls on a parchment-lined baking sheet. Continue until all the dough is used. Chill the tray in the refrigerator for about 15–20 minutes to firm them up.
Step 3: Melt the White Chocolate
Place the white chocolate or candy melts in a microwave-safe bowl. Heat in 20–30 second intervals, stirring in between, until fully melted and smooth. You can also use a double boiler for a gentler melt.
Step 4: Coat the Truffles
Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, turning to coat completely. Let the excess drip off before placing it back onto the parchment paper. Work in small batches to prevent the chocolate from hardening too soon.
Step 5: Add the Finishing Touches
Melt the red candy melts in a small piping or ziplock bag in 30-second intervals, massaging between each heat to smooth. Snip the tip and drizzle over the coated truffles. Sprinkle with green sanding sugar while the coating is still soft. Refrigerate for 10–15 minutes until the chocolate is set. Then serve—or hide a few before they disappear!
Why You’ll Love This Recipe
Festive and Fun: The colors and decorations make them perfect for holiday gatherings.
Quick and Easy: No baking required—just mix, roll, and dip.
Kid-Friendly: A fun project for little helpers during Christmas break.
Versatile: Use any flavor of snack cake or change the coating color for different holidays.
Make-Ahead Friendly: These truffles store beautifully and taste even better the next day.
Mistakes to Avoid & Solutions
Overheating the Chocolate: White chocolate burns easily. Always melt in short bursts and stir frequently. If it thickens, stir in ½ teaspoon of coconut oil to smooth it out.
Skipping the Chill Step: Warm dough will fall apart when dipped. Always chill the truffles before coating.
Thick Coating: Dip one truffle at a time and tap gently to remove excess chocolate for a smooth finish.
Rushing the Drizzle: Make sure the white coating is still slightly tacky before adding red drizzle—this helps the colors stick.
Clumpy Sprinkles: Sprinkle immediately after drizzling while the surface is still wet to keep decorations from falling off.
Serving and Pairing Suggestions
Arrange them on a festive platter with candy canes and chocolate bark for a holiday dessert spread.
Wrap them in small boxes tied with ribbon for edible gifts.
Serve with hot cocoa, mulled wine, or peppermint lattes for a cozy dessert night.
Use them as party favors or to decorate gingerbread houses.
Storage and Reheating Tips
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Freeze for up to 2 months in a sealed container with parchment between layers.
Thawing: Let thaw in the fridge overnight before serving.
Reheating: These don’t need reheating—just bring to room temperature for the best texture.
FAQs
1. Can I use a different flavor of Little Debbie cakes?
Yes! Try the chocolate or birthday cake versions for a fun twist.
2. How do I keep the chocolate from cracking?
Avoid moving the truffles while they’re setting and don’t freeze them immediately after coating.
3. Can I use candy coating instead of white chocolate?
Absolutely, candy melts are easier to work with and come in festive colors.
4. Can I make these ahead for a party?
Yes, they’re even better the next day once the flavors settle.
5. How can I make them look more professional?
Use a dipping tool and chill the truffles before and after coating for smooth, bakery-style results.
Tips & Tricks
Use gel food coloring to tint white chocolate for creative color themes.
Add a few drops of peppermint extract to the dough for a refreshing twist.
Work quickly when decorating—chocolate sets fast in cool kitchens.
If your dough feels dry, add 1 teaspoon of softened frosting for smoother texture.
Chill twice: once before dipping and once after decorating for perfect shape and firmness.
Recipe Variations
Chocolate Lover’s Version: Use chocolate Christmas cakes and dip in milk chocolate. Drizzle with white chocolate and add red sprinkles.
Peppermint Truffles: Mix in ½ teaspoon peppermint extract and top with crushed candy canes.
Coconut Snowball Truffles: Roll the finished truffles in shredded coconut instead of sanding sugar.
Nutty Delight: Add finely chopped pecans or almonds to the dough for crunch.
Red Velvet Twist: Swap the cakes for red velvet snack cakes and coat with cream cheese-flavored candy melts.
Final Thoughts
When the kitchen finally quieted down that evening, the tree lights casting soft glows across the counter, I sat with Lily, both of us holding a truffle in hand. The house smelled of white chocolate and pine, the kind of scent that makes memories stick. She asked if we could make them again next year, and I told her yes, but next time she’d be the one teaching me.
It struck me then, these moments are what the holidays are made of. Not just the treats, but the laughter, the sticky fingers, and the shared joy of creating something together. Recipes like this one remind me that even the simplest ingredients can hold the sweetest stories. And when a recipe becomes part of a memory, that’s when it truly becomes special.
Christmas Tree Cake Truffles
Ingredients
- 1 box 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
- Unwrap all the Little Debbie Christmas Tree Cakes and place them in a large bowl.
- Blend with a handheld mixer until a soft, crumbly dough forms, then mix in the festive sprinkles.
- Scoop tablespoon-sized portions, roll into smooth balls, and place on a parchment-lined baking sheet. Chill for 15–20 minutes to firm up.
- Melt white chocolate or candy melts in the microwave in 20–30 second intervals, stirring until smooth.
- Dip each truffle into the melted chocolate, let the excess drip off, and place back on parchment.
- Melt red candy melts in a piping or ziplock bag, snip the tip, and drizzle over the coated truffles.
- Sprinkle with green sanding sugar while still soft, then refrigerate for 10–15 minutes until set. Serve and enjoy these creamy, festive bites.
