The gingerbread man is officially out of style. Erase the fearful images of time-consuming homemade dough, cookie cutters, icing and gumdrop buttons from your minds. These gingerbread truffles don’t require an oven or an entire day to make.
Just grab some ginger snap cookies, cream cheese and white chocolate, and you’re half way there. P.S. This recipe is great for stress-relief — you get to smash things and eat cookies.
- Prep Time:10 minutes
- Cook Time:1 hour (refrigerating)
- Total Time:1 hour and 10 minutes
- Servings:2 dozen
- 1 package ginger snap cookies
- 1 8-oz. package cream cheese
- 2 cup white chocolate chips
Crush ginger snaps until they’re powder.
#SpoonTip: Put cookies in a ziplock bag and smash with a textbook.
In a bowl, place ginger snap crumbs with cream cheese and mix until well combined.
Using a spoon, place about 1 tablespoon of mixture onto a parchment-lined baking sheet.
Put in fridge for about 30 minutes.
Put white chocolate chips in a bowl and microwave in thirty second intervals until melted.
Roll refrigerated truffles into uniform balls. Using two forks, dip the truffles into the white chocolate and place on new parchment paper.
Place chocolate-covered truffles in fridge for another 30 minutes.