Description
Festive gingerbread truffles, perfect for holiday treats.
Ingredients
- 1 box (14.4 ounces) gingerbread cookies, finely crushed
- 1 package (8 ounces) cream cheese, softened
- 1 pound white candy coating, melted
- Gingerbread cookie crumbs or sprinkles for decoration
Instructions
- In a large bowl, combine crushed gingerbread cookies and softened cream cheese. Mix until well combined.
- Roll mixture into 1-inch balls. Place balls on a wax paper-lined baking sheet.
- Refrigerate for at least 30 minutes, or until firm.
- Dip chilled balls in melted white candy coating, letting excess drip off.
- Place coated balls back on the wax paper-lined baking sheet. Decorate with gingerbread cookie crumbs or sprinkles immediately after dipping.
- Refrigerate until firm.
Notes
- Ensure cream cheese is softened to room temperature for easier mixing.
- Chill truffle mixture thoroughly before dipping.
- Work quickly when dipping truffles as the candy coating sets fast.
Nutrition
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