Make adorable Christmas Tree Cake Balls made from those iconic holiday snack cakes! Mix with cream cheese, coat in white chocolate, and decorate. Easy festive treats for gifts or parties.
In a medium sized bowl, beat the room temperature cream cheese until softened.
Unwrap and roughly break up the snack cakes. Add to the cream cheese and mix to combine.
Line a baking sheet with parchment paper and set aside.
Using a small cookie scoop, shape them into 1 inch balls and place on the prepared baking sheet.
Place the balls in the refrigerator or freezer for a minimum of 2 hours.
Melt the white chocolate in the microwave in 30 second intervals, or by using a double boiler.
In a separate bowl, melt the red candy melts. Transfer to a zip top or piping bag.
Dip the chilled balls in the melted white almond bark and tap off the excess.
Place onto the prepared baking sheet. Immediately sprinkle with the green sprinkles.
Repeat until all the balls are coated.
When the almond bark has hardened, drizzle the melted red candy melts over top of the cake balls. Let set up until hardened. Serve and enjoy!
Notes
Chill - Prep and scoop the dough into balls, chill in the fridge, on a baking sheet, so it's not sticky and easier to handle. Do not freeze!
Don't crack up - Refrigerate the chocolate to set up the outside. If you freeze it can cause the coating to crack.
Thick or thin - If the chocolate coating is too thick to dip or starts to clump, add 1 tablespoon vegetable shortening to thin it out.
Dip right - Use a fork, toothpick, or candy dipping tool to make dipping easier. Remove excess before putting on the sheet to set up. It will keep them from getting that flat "pool" or foot at the bottom.