No Bake Gingerbread Cookie Truffles
These No Bake Gingerbread Cookie Truffles are a holiday dream come true—soft, spiced centers coated in rich, velvety chocolate. Best of all, they come together in just 25 minutes of prep, making them perfect for last-minute treats or festive gatherings.
Ingredients
- 1 13 oz box gingersnap cookies
- 1 8 oz package cream cheese
- 1 16 oz package vanilla almond bark
- nutmeg optional garnish
Instructions
- Place gingersnaps in a food processor and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).
- Place crumbs in a medium bowl. Add cream cheese and mix until well-blended.
- Roll cookie mixture into 1 inch balls (makes about 36 balls).
- Place balls on a cookie sheet lined with a baking mat or wax paper and stick in the fridge for about 45 minutes.
- Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet.
- Top with nutmeg (if desired).
- Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
- Store leftover truffles in a covered container in the fridge.
Nutrition
Calories: 136kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 5gCholesterol: 7mgSodium: 75mgPotassium: 44mgFiber: 1gSugar: 11gVitamin A: 85IUCalcium: 14mgIron: 1mg
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