10 Little Debbie Christmas Tree Cakes (Vanilla or Chocolate)
4 ounces cream cheese, softened to room temperature
12 ounces white chocolate melting wafers
1 teaspoon alcohol-free vanilla extract
1 tablespoon coconut oil, to help thin the coating
Red and green sanding sugar or festive sprinkles for garnish
Instructions
Step 1: Prep the Snack Cakes – Open the snack cakes and place them into a large mixing bowl. Using a fork or your hands, break the cakes into very fine crumbs. Ensure there are no large chunks remaining so the truffle texture remains smooth and consistent throughout.
Step 2: Combine with Cream Cheese – Add the softened cream cheese and the alcohol-free vanilla extract to the cake crumbs. Use a hand mixer or a sturdy spatula to blend the ingredients until a thick, dough-like consistency forms. The moisture from the cream cheese and the snack cake frosting will bind everything together beautifully.
Step 3: Shape and Chill – Line a baking sheet with parchment paper. Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a smooth ball. Place the balls on the prepared sheet and refrigerate for at least 30 minutes. Chilling is vital as it prevents the truffles from falling apart when they hit the warm melted chocolate.
Step 4: Melt the Chocolate – Place the white chocolate melting wafers and coconut oil in a microwave-safe bowl. Heat in 30 second intervals, stirring well after each session, until the chocolate is completely smooth and glossy. Be careful not to overheat, as white chocolate can scorch easily.
Step 5: Dip and Decorate – Using a fork or a dipping tool, submerge each chilled truffle into the melted chocolate. Tap the fork against the edge of the bowl to let the excess chocolate drip off. Place back on the parchment paper and immediately top with red and green sprinkles before the coating sets. Let them rest until the chocolate is firm.
