Description
These Gingerbread Truffles are a festive and delicious holiday treat combining spiced gingersnap cookie crumbs with creamy cream cheese, coated in vanilla and chocolate almond bark, and decorated with charming gingerbread man sprinkles. Perfect for holiday parties or gifting, they offer a sweet and rich bite-sized indulgence.
Ingredients
Main Ingredients
- 4 cups gingersnap cookies
- 8 ounces cream cheese, softened
- 12 ounces vanilla almond bark candy
- 12 ounces chocolate almond bark candy
- Gingerbread man sprinkles
Instructions
- Pulse Cookie Crumbs: Add the gingersnap cookies to a food processor and pulse until they become fine crumbs, making the base for the truffles.
- Combine with Cream Cheese: Add softened cream cheese to the cookie crumbs, then pulse again until the mixture is fully combined and smooth enough to shape.
- Prepare Baking Sheet: Line a cookie sheet with parchment paper to prevent the truffles from sticking during freezing and coating.
- Form the Truffles: Roll the cookie crumb and cream cheese mixture into 1-inch diameter balls and place them evenly spaced onto the parchment-lined sheet.
- Freeze the Truffles: Place the cookie sheet with the shaped balls into the freezer for 30 minutes to allow them to firm up for easier coating.
- Melt Almond Bark: Melt the vanilla and chocolate almond bark candies separately by microwaving in 30-second increments in a microwave-safe bowl, stirring well between intervals until smooth.
- Coat the Truffles: Dip each chilled truffle ball into the melted almond bark, allowing excess coating to drip off. Immediately decorate with gingerbread man sprinkles before the coating sets.
- Chill to Set: Return the coated truffles to the parchment paper and refrigerate for 30 minutes to let the coating fully harden.
- Serve and Enjoy: Once set, your gingerbread truffles are ready to enjoy as a festive treat or to gift to loved ones.
Notes
- Make sure the cream cheese is softened for easy mixing and shaping.
- Use parchment paper or a silicone mat to prevent sticking during freezing and coating.
- Work quickly when adding sprinkles as the candy coating sets fast.
- Store finished truffles in an airtight container in the refrigerator for up to one week.
- If you do not have a food processor, you can crush the gingersnap cookies manually using a rolling pin inside a sealed plastic bag.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Cook
- Cuisine: American
