Description
Delight in these festive Gingerbread Truffles featuring a creamy gingersnap and cream cheese base, coated in smooth vanilla and chocolate almond bark, and festive gingerbread man sprinkles. Perfect for holiday celebrations, these bite-sized treats are easy to make and bring a cozy, spiced flavor to your dessert table.
Ingredients
Base
- 4 cups gingersnap cookies
- 8 ounces cream cheese, softened
Coating
- 12 ounces vanilla almond bark candy
- 12 ounces chocolate almond bark candy
- Gingerbread man sprinkles, for decoration
Instructions
- Prepare Cookie Crumbs: Add the gingersnap cookies to a food processor and pulse until you achieve fine crumbs.
- Combine with Cream Cheese: Add softened cream cheese to the cookie crumbs and pulse until the mixture is well combined and forms a dough-like consistency.
- Line Baking Sheet: Take a cookie sheet and line it with parchment paper to prevent sticking.
- Form Truffles: Roll the cookie crumb and cream cheese mixture into 1-inch balls and place them evenly spaced on the prepared parchment-lined cookie sheet.
- Freeze Truffles: Place the cookie sheet in the freezer for 30 minutes to firm up the truffle balls.
- Melt Candy Coating: Melt the vanilla and chocolate almond bark candies separately by microwaving each in a microwave-safe bowl in 30-second increments, stirring well between each session until completely melted.
- Coat Truffles: Dip each truffle ball into the melted almond bark candy, allowing excess coating to drip off before placing back onto the parchment paper. Quickly add gingerbread man sprinkles before the coating sets.
- Chill to Set: Place the candy-coated truffles in the refrigerator for 30 minutes to allow the coating to fully harden.
- Serve and Enjoy: Once set, enjoy these delicious, festive gingerbread truffles!
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing.
- If you don’t have a food processor, you can crush the gingersnap cookies in a sealed plastic bag with a rolling pin until finely ground.
- Work quickly when adding the sprinkles so they stick before the coating hardens.
- Store truffles in the refrigerator in an airtight container for up to one week.
- These truffles can also be frozen for up to one month; thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American