Description
Gingerbread Truffles are a delightful, no-bake treat that encapsulates the essence of the holiday season with their rich spices and creamy texture. Made with just three simple ingredients, these festive bites are not only easy to whip up but also perfect for gifting or serving at holiday gatherings. The combination of gingersnap cookies and cream cheese creates a luscious filling, all coated in smooth white almond bark. Whether you’re adding sprinkles for flair or presenting them in decorative boxes, these truffles will surely please everyone at your holiday festivities.
Ingredients
Scale
- 1 (16 ounce) box of ginger snap cookies
- 8 ounces cream cheese (room temperature)
- 16 ounces white almond bark
- Optional: Sprinkles or crushed ginger snaps for decorating
Instructions
- Line a baking sheet with parchment paper.
- Crush the gingersnap cookies using a food processor until they resemble fine crumbs.
- In a mixing bowl, use a hand mixer to blend the cookie crumbs with cream cheese until smooth.
- Roll the mixture into 1 tablespoon-sized balls and place them on the prepared baking sheet. Freeze for at least 30 minutes.
- Melt the white almond bark according to package instructions, stirring occasionally.
- Dip each frozen truffle into the melted almond bark until fully coated, then return to the baking sheet. Add sprinkles if desired.
- Chill in the refrigerator for 10-15 minutes to set before serving.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 14g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: <5mg