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Ingredients
Method
- Crumble fruit cake into a bowl
- With hands combine cream cheese and fruit cake
- Roll into bite sized balls
- Refrigerate for 1 hour
- Melt chocolate following packet directions
- Using a fork, dip balls, one at a time into chocolate, shaking off excess chocolate, place balls on plate
- Add red and green sprinkles to the tops of each ball
- Place in refrigerator for 2 hours or until set
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8 comments
Hi Kat, would this recipe freeze well and how long would they last if not suitable for freezing 🙂
Hi Terri, I personally haven’t frozen ours, so I can’t be certain how they would go. We still have a few left here, it’s been a week since I made them and they are still just as tasty as the day I made them, just remember to keep them in the fridge.
Where do you buy the red and green sprinkles from?
Molly, I managed to find some at Spotlight in the cake decorating section.
Yes for spotlight, Wheel & Barrow and I have also seen them recently at Riot Art and Craft
I’m looking to only make a small amount. According to your recipe it says “1 Fruit cake” what size fruit cake? 500g? 700g? Trying to figure out the ratio of cream cheese to fruit cake so I can make a small batch.
these are a perfect addition to my neighbour gift hampers! Thanks:)