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Gingerbread cookies with all of their warm holiday spices are made into a sweet no-bake candy to make this holiday season. Gingerbread cookies are crumbled into crumbs and mixed with cream cheese. They are then covered with white chocolate. These gingerbread truffles make a great Christmas treat to give as gifts or just as a delicious dessert. You can store these truffles in the fridge for up to two weeks, or in the freezer for up to two months.
You can make the gingerbread cookies yourself, or you can use a premade store bought gingerbread cookies. Crumble the cookies using either a food processor or you can place the cookies in a large plastic bag and crush them with a rolling pin. Mix the gingerbread crumbs with softened cream cheese until they are combined. Roll the cookie mixture into small bite sized balls and place onto plates. Refrigerate the cookies for about 30 minutes. Meanwhile melt the candy melts according to the package directions in the microwave. Stirring after each interval until the chocolate is fully melted and smooth. Dip each chilled gingerbread truffle into the melted chocolate, coating it fully. Set them back onto plates and refrigerate for another 30 minutes, or until the chocolate has fully set.
Gingerbread Truffles
Ingredients
- 4 cups crumbled gingerbread cookies
- 1 ( 8 oz.) can cream cheese, softened
- 10 oz. white candy melts
Instructions
- In a large bowl, combine crumbled gingerbread crumbs with softened cream cheese. Roll mixture into small balls and set onto plates. Refrigerate for at least 30 minutes.
- Melt the candy melts according to package directions, until fully melted and smooth. Dip each chilled gingerbread truffle into the melted chocolate and set back onto plates. Refrigerate for another 30 minutes, until the chocolate has set.