Fireball Truffles are a fun, bite-sized treat for anyone who loves that warm cinnamon kick. The creamy filling is made with white cake mix, chopped pecans, and a splash of Fireball for just the right amount of spice, then coated in smooth vanilla almond bark. They’re perfect for parties, holidays, or anytime you want a sweet twist on your favorite cinnamon whiskey without pouring a shot. For another easy truffle option, try our Sugar Cookie Trufflees instead!
Key Ingredients & Substitutions
- Cream Cheese: Provides a smooth and creamy texture. Let it soften at room temperature before using.
- Cake Mix: White cake mix keeps the truffles light and sweet, but yellow cake mix works too for a richer flavor.
- Cinnamon Whiskey: Fireball adds a bold cinnamon kick! You can also try Jack Daniel’s Tennessee Fire for a similar flavor.
- Pecans: Add a nutty crunch, but feel free to swap with walnuts, almonds, or hazelnuts, or leave them out entirely.
- Vanilla Almond Bark: Creates a smooth, vanilla-infused coating. Regular almond bark works too, but it won’t have the vanilla undertones.
- Cinnamon: Mixed into the filling and sprinkled on top for extra warmth and spice.
Can I Use Chocolate Instead of Almond Bark?
Absolutely! Dark or milk chocolate makes a great alternative to almond bark. Just note that almond bark melts more easily and has a smoother consistency. If using chocolate, melt it slowly to avoid burning and stir in a little vegetable or coconut oil for a glossy finish. A double boiler method works best!
Can I Make Fireball Truffles Without Alcohol?
Yes! If you want a non-alcoholic version, simply replace the Fireball with milk, cream, or even apple juice. To maintain the cinnamon flavor, add a dash of ground cinnamon or cinnamon extract. The result? A delicious, cinnamon-spiced truffle without the booze!
How to Store Fireball Truffles
For the best texture and freshness, store these truffles in an airtight container in the refrigerator. They’ll last up to 1-2 weeks this way. If storing at room temperature, keep them in a cool place and enjoy within a few days.
Can I Freeze Fireball Truffles?
Yes! Fireball truffles freeze well for up to 3 months. To prevent them from sticking together, place parchment paper between layers. When ready to enjoy, let them thaw in the fridge for a few hours. Perfect for making ahead of time for holiday celebrations!
Fireball Truffles
Ingredients
- 1 package (8 ounces) cream cheese, room temperature
- ½ teaspoon ground cinnamon
- 1 pinch kosher salt
- 1 box (15.25 ounces) white cake mix
- 1 ounce cinnamon whiskey, such as Fireball
- ¼ cup finely chopped pecans
- 16 ounces vanilla almond bark
- 1 tablespoon vegetable oil
- ground cinnamon, for garnish
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, add cream cheese, cinnamon, and kosher salt. Using a hand mixer on medium speed, beat the mixture until light and fluffy, about 2 minutes.
- Add the cake mix, Fireball cinnamon whisky, and chopped pecans to the bowl. Continue beating for 1 to 2 minutes, or until fully combined.
- Using a 1 ½ tablespoon scoop, portion the mixture and place each scoop onto the prepared baking sheet. Once all portions are scooped (you should have about 32), roll each one between your hands to form smooth, round truffles.
- Refrigerate the truffles for at least 30 minutes, or up to overnight, until firm.
- When ready to coat, add almond bark and vegetable oil to a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each, until fully melted and smooth. Let the melted coating sit for 2 to 2 ½ minutes to cool slightly.
- Place a wire rack over a baking pan to catch any drips. Line another baking sheet with parchment paper and set it nearby.
- Remove a few truffles at a time from the refrigerator to keep them firm while dipping. Place the truffles on the wire rack.
- Slowly pour the melted almond bark over each truffle, letting the excess drip through the rack. Use a fork or offset spatula to gently transfer each coated truffle to the clean parchment-lined baking sheet. If the almond bark begins to thicken, reheat it briefly to maintain a smooth consistency.
- Drizzle extra almond bark over the top or sprinkle with cinnamon for decoration. (optional).
- Refrigerate the truffles for about 30 minutes, or until the coating is fully set.
This recipe is adapted from Iambaker’s Fireball Truffles.
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