A creamy, dense cake ball is coated with white chocolate, festive candy sprinkles and crunchy California walnuts. It’s a perfect holiday treat for all ages.
1 (16-oz.) package frozen pound cake, thawed
½ cup California walnuts, finely chopped
⅓ cup store bought vanilla frosting
1 package white chocolate vanilla melting wafers
Additional chopped walnuts and assorted candy sprinkles
Carefully cut away the golden brown edges of the pound cake. Tear the cake into pieces and place in a large bowl.
Add walnuts and frosting to the bowl and mix well with your hands until a smooth dough forms. Divide into 18 equal portions then roll each into a ball. Place cake balls on a paper towel lined baking sheet and top with another layer of paper towels. Cover with foil or plastic wrap and refrigerate for several hours or overnight.
Melt white chocolate wafers according to package directions and line a small baking sheet with parchment or waxed paper.
Using two toothpicks or bamboo skewers, insert the tip of one into the top of a cake ball. Turn to coat completely with melted chocolate then hold over the chocolate to let the excess drain off (If needed, use a small spoon to help coat completely).
Place the cake ball on prepared baking sheet and use the second toothpick to remove the inserted toothpick. Immediately add a small amount of melted chocolate to the top to cover the hole and top with sprinkles and walnuts.
Cover and store in the refrigerator until ready to serve.
Warm, bubbly stone fruit is topped with a golden walnut-oat crumble and finished with a velvety homemade walnut cream for the perfect balance of cozy and refreshing.
Rich chocolate bars with walnut crust, topped with fresh summer berries.
Soft and chewy lemon butter cookies with walnut butter mixed in for added nutty and richness. Vanilla ice cream in-between two cookies, perfect for those warm days!
