This recipe began one December evening when I opened a box of Little Debbie Christmas Tree Cakes intending to serve them as-is and ended up creating something far more memorable. The cake layers, the creamy filling and the bright green icing all begged to be reimagined. After a few experiments at my kitchen counter—squishing, rolling, chopping and dipping—I landed on these little truffles: bite-sized, no-bake treats that keep the spirit of the original snack but elevate each bite with a crisp white chocolate shell and sparkling sugar. They are rich but not heavy, sweet with a nostalgic cake crumb center and a satisfyingly smooth outer coating. Every year they become a quick hit at holiday parties and a fun activity to make with kids. I first discovered this method while making cookie truffles and realized the same idea would work wonderfully with those iconic tree cakes. What makes these special is the contrast of textures: the soft cake crumb mixed into a malleable dough, chilled until it firms up, and then coated in a glossy, snappy white chocolate shell. The red drizzle and green sanding sugar give a playful, seasonal finish that looks more elaborate than the few minutes required. Friends have told me these disappear faster than my holiday cookies—people love them for their nostalgic flavor and pretty presentation.

Ingredients

• Little Debbie Christmas Tree Cakes (1 box, 5 cakes): The star ingredient. Use the classic boxed version with green icing and cream filling; they provide the soft cake texture and sweetness that form the truffle base.
• White chocolate or white candy melts (8 ounces): Choose good-quality melting wafers or compound chocolate such as Ghirardelli melting wafers or Wilton candy melts for a smooth, glossy shell that firms quickly when chilled.
• Festive sprinkles (3 tablespoons): Use mini confetti or holiday-themed sprinkles—Duncan Hines or supermarket store brands work fine. They add color and tiny crunchy bits to the center.
• Red candy melts (3 tablespoons, optional): For the decorative drizzle. Use Wilton red melts or red-colored melting coating to get a vivid, stable drizzle.
• Green sanding sugar (about 2 tablespoons): For finishing. Coarse green sanding sugar provides sparkle and holiday color on the wet drizzle.
• Parchment paper and neutral oil spray (optional): Parchment keeps the truffles from sticking and a light spray on the tray helps them release cleanly after chilling.

Instructions

Unwrap and break down: Unwrap the 5 cake units and place them in a large mixing bowl. Tear them into chunks with your hands to make them easier to break down. This helps the handheld mixer work faster and avoids large lumps. Expect the cakes to break down into a coarse crumb in about 30–60 seconds of mixing on medium speed. Mix to a dough: Using a handheld mixer, pulse the cake chunks until they form a uniform crumb. The goal is a moist, malleable dough that holds together when pressed—this usually takes 1–2 minutes. Add the 3 tablespoons of festive sprinkles and fold in with a spatula; the sprinkles will add tiny pops of color and a little texture. Scoop and roll: Use a tablespoon or small cookie scoop to portion the mixture into balls. Roll each portion between the palms until smooth and compact. Place each ball on a parchment-lined baking sheet. Aim for 1-inch to 1 1/4-inch diameter balls for even coating. When all are formed, transfer the tray to the refrigerator and chill for 15–20 minutes; chilling firms the centers and prevents the shell from cracking during dipping. Melt the white coating: Place 8 ounces of white chocolate or candy melts in a microwave-safe bowl. Microwave in 20–30 second bursts at 50% power, stirring between each burst until fully smooth. Alternatively, use a double boiler over simmering water and stir until melted. A smooth, lump-free coating ensures an even, glossy finish. Dip the chilled balls: Using a fork or dipping tool, submerge each chilled ball into the melted white coating, tapping gently to remove excess. Return each coated truffle to the parchment-lined tray. Work quickly but carefully—if the white coating cools and thickens, rewarm briefly in the microwave. Chill the dipped truffles for 5–10 minutes so the shell sets before decorating. Prepare the red drizzle: Warm 3 tablespoons red candy melts in a small microwave-safe bowl or a mini double boiler until just melted and fluid. Transfer to a small piping bag or a zip-top bag and snip a tiny corner for a controlled drizzle. Aim for thin, decorative lines to complement the green sanding sugar. Decorate and set: Drizzle the red candy melts over each truffle and immediately sprinkle green sanding sugar on top while the drizzle is still tacky so it adheres. Return the tray to the fridge for 10–15 minutes to fully set. Serve at cool room temperature—allow refrigerated truffles to sit 5–10 minutes before eating for the best texture.

Storage Tips

Store the finished pieces in a single layer or with parchment between layers inside an airtight container. At room temperature they are fine for short serving periods, but refrigeration extends freshness and keeps the shell crisp for up to a week. For longer storage, freeze the tray on a sheet until firm, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving to avoid condensation forming on the coating. When reheating gently to room temperature, allow them to sit 10–15 minutes so the shell loses chill but stays firm.

Ingredient Substitutions

If you prefer a darker chocolate shell, substitute milk chocolate or semi-sweet morsels for the white coating—temper or use candy melts designed for dipping to prevent streaking. For dairy-free or vegan options, select certified vegan chocolate and ensure the cake product used is a vegan alternative or homemade vegan cake crumbs. If red candy melts are unavailable, use melted strawberry-flavored candy or colored decorating gel for similar results. To make the center less sweet, fold in 1–2 tablespoons of crushed nuts or 1 tablespoon unsweetened cocoa powder to the crumb mixture; this changes texture slightly but adds balance.

Serving Suggestions

Arrange on a festive platter with sprigs of rosemary or edible holly for a seasonal display. These pair well with hot cocoa, coffee, or a sparkling punch. For gifting, place them in a small box lined with parchment and tie with ribbon; include a label noting common allergens. They make charming additions to cookie trays, teacher gifts, or afternoon tea alongside shortbread or ginger snaps.

Cultural Background

While the snack cakes themselves are modern American convenience foods, transforming packaged confections into bonbon-like sweets has roots in classic European chocolate-making where cake, biscuit or cookie crumbs are reworked into truffles. This adaptation is a holiday-era American spin—taking nostalgic, ready-made treats and elevating them with simple chocolate work to create something celebratory and shareable.

Seasonal Adaptations

For winter holidays, use red and green decorations as shown; for Valentine’s Day swap green sanding sugar for pink or use heart-shaped sprinkles. At Easter, choose pastel candy melts and multicolored sanding sugars. For a grown-up version, add a teaspoon of liqueur such as amaretto or orange liqueur to the crumb mixture—reduce the amount slightly so the centers remain firm.

Meal Prep Tips

Make the crumb mixture and roll the balls a day ahead, storing them chilled on a covered tray. Dip and decorate the day you plan to serve for the freshest appearance. If preparing for multiple events, freeze fully set truffles on a baking sheet then transfer them to a container separated by parchment; thaw in the refrigerator the day before gifting or serving. Label containers with date and contents to avoid mix-ups during a busy holiday season.

These little truffles are a quick way to add homemade flair to holiday celebrations—easy enough for beginners but pretty enough to make you look like a pro. Happy dipping and decorating, and enjoy sharing them with friends and family this season.