Fireball Truffles have a creamy cinnamon whiskey filling with white cake mix and pecans, coated in smooth vanilla almond bark. I like to finish each truffle with a drizzle of almond bark and a sprinkle of cinnamon for a decorative and flavorful touch! If you love cinnamon-flavored whiskey like Fireball, you will love these treats! Instead of a shot of Fireball to ring in the New Year (or whenever you need a toast), let’s raise a toast with these delicious truffles! Prefer bourbon? Try my Bourbon Balls for a rich, flavorful alternative. Or, for a treat everyone can enjoy, check out my Buttercream Candies!

Fireball Truffles on a wooden table from overhead.

Ingredients & Substitutions

Cream Cheese: Cream cheese gives the truffles a smooth and creamy texture. It is mixed with ground cinnamon and kosher salt. Before starting the recipe, let the cream cheese come to room temperature.
Cake Mix: For a light, sweet taste and to help keep the truffles firm, look for a box of white cake mix. If you don’t have white cake mix, you can use yellow cake mix instead. The flavor will be a bit richer, but it will still work well in the truffles.
Cinnamon Whiskey (like Fireball): Fireball adds a fun, cinnamon-flavored kick to the truffles. If you love Fireball, Jack Daniels also makes a great cinnamon-flavored whiskey you could try. Why not make a few with each and compare? Fun times!
Pecans: For a nutty crunch, I added a few chopped pecans to the truffles. I think chopped walnuts, almonds, or hazelnuts would all be good choices, too! Or, if preferred, leave out the nuts–the truffles will still be delicious!
Vanilla Almond Bark: I used vanilla almond bark (almond bark flavored with vanilla) to coat these truffles. You can also use regular almond bark, but keep in mind you won’t get the vanilla-flavored undertones. The almond bark will be melted with vegetable oil for a nice and smooth coating.
Cinnamon: Ground cinnamon is mixed in the filling. Plus, I like to sprinkle some over the tops of the truffles for even more cinnamon flavor!

Close up of Fireball Truffles very close together.

Can I Use Dark or Milk Chocolate Instead of Almond Bark For Fireball Truffles?

Yes, you can use dark or milk chocolate instead of almond bark for Fireball truffles! Just keep in mind that almond bark melts more easily and has a smoother texture. If you use dark or milk chocolate, melt it slowly to avoid burning. I recommend adding vegetable oil to the chocolate (just like I did with the almond bark in this recipe). You can also use a double boiler to melt the chocolate. I talk about the double boiler method in my Almond Joy Truffles (which you might also want to try)!

Fireball Truffles on a cutting board on a wooden table with a bottle of Fireball in the bakcground.

Can I Make Fireball Truffles Without Alcohol?

Yes, you can make these Fireball truffles without alcohol! Simply leave out the Fireball whiskey and replace it with an equal amount of something else, like milk, cream, or even apple juice, for a similar smooth texture. You can also add a little cinnamon extract or ground cinnamon to keep that cinnamon flavor, and the truffles will still be delicious!

How To Store Fireball Truffles

I prefer to store these Fireball truffles in an airtight container in the refrigerator. Then, they will last up to 1-2 weeks! If you do store them at room temperature, keep them in a cool place, where they will last up to a few days.

Cut in half Fireball Truffle showing the cake texture inside.

Can I Freeze Truffles?

Yes, if you want to keep these Fireball truffles longer (or get a head start on holiday treats), you can freeze the truffles for up to 3 months. Just make sure to separate layers with parchment paper so they don’t stick together! When you’re ready to eat them, let them thaw in the refrigerator for a few hours.

Fireball Truffles

Prep Time 30

Chilling Time 1

Total Time 1 30

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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, like Fireball
▢ ¼ cup (27 g) 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. Set aside.
To a medium bowl, add cream cheese, cinnamon, and salt. Using a hand mixer, beat the mixture on medium speed until light and fluffy, about 2 minutes.
Add the cake mix, Fireball, and chopped pecans to the bowl. Beat for an additional 1 to 2 minutes, or just until fully combined.
Using a 1 ½ tablespoon scoop, scoop out the mixture and place each portion onto the lined baking sheet. (I made 32 truffles.) Using your hands, form each into a round shape.
Place the truffles in the refrigerator for 30 minutes, up to overnight.
When ready, add the almond bark and vegetable oil to a microwave-safe bowl. Heat in 20-second increments, stirring after each, until the bark is melted and smooth. Let it sit for 2 to 2 ½ minutes to cool slightly before dipping.
Place a wire rack on the counter with a baking pan underneath it, and set out a parchment paper-lined baking sheet.
Take out only a few truffles at a time from the refrigerator to maintain their firmness. Place the truffles onto the wire rack.
Carefully pour the melted almond bark over each truffle. Then, gently transfer each one onto the newly lined baking sheet. Repeat with the rest of the truffles. (If the almond bark thickens, reheat it briefly to keep it smooth.)
If desired, decorate the truffles with an additional drizzle of almond bark and/or a sprinkle of cinnamon.
Place the truffles in the refrigerator for about 30 minutes, or until set.

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