Gingerbread Truffles

These Gingerbread Truffles are a perfect Christmas treat that are super easy to make. Made with only 3 ingredients, everyone will love these truffles!

Prep Time20

Cook Time45

Total Time1 5

Course: Cookie, Dessert

Cuisine: American, Christmas, Cookie, dessert, Holiday

Keyword: Gingerbread Truffles

Servings: truffles

Author: Jennie Duncan

Ingredients

16 oz ginger snap cookies (1 box)
8 oz cream cheese (softened and cubed)
16 oz white almond bark
Optional: sprinkles for topping

Instructions

Prepare baking sheet by lining it with parchment paper and set aside.
Place ginger snap cookies into a food processor and pulse until cookies are crushed into fine crumbs.
Place crushed ginger snap cookies into mixing bowl with softened cream cheese. Use an electric hand mixer to beat cream cheese until cookie crumbs are fully incorporated.
Scoop out 1 tablespoon and roll into balls then place on your prepared lined baking sheet. Place in the freezer for 30 minutes or until truffle balls are solid.
Melt almond bark according to package directions. Dip frozen truffle balls in melted almond bark and place them back onto the lined baking sheet.
Once all truffles are coated top with optional sprinkles. Then place the baking sheet with your truffles back into the freezer for 15 minutes until coating is set. Once set serve and enjoy.

Notes

Tips for making the Gingerbread Truffles:

You can use white chocolate melting wafers instead of almond bark if you prefer.

If you don't have a food processor to crush the cookies you can place the cookies in a large Ziplock bag and use a rolling pin to crush the cookies.

Freezing the truffle balls before dipping them into the almond bark is essential. If you just place them in the refrigerator they will not harden enough and may fall apart.

If you are going to use sprinkles to decorate apply them immediately after dipping them in the almond bark or they will not stick.

Nutrition