So it’s been quite awhile since I’ve posted and I wanted to get back into the swing of things with a tasty holiday treat. These came together after making a batch of Oreo cookie truffles (which I will also be posting soon) and thinking about how I could use similar ingredients to create a gingerbread version. I hope you love these as much as my family did!
16 oz box ginger snaps (or approx 72 ginger snaps)
8 oz cream cheese, softened
1/3 cup molasses
1/3 cup white frosting
8 oz white chocolate
Crush the ginger snaps either in a food processor or by hand until they are fine crumbs. Mix ginger snap crumbs with softened cream cheese, molasses, and white frosting (the easiest way to do this is with your hands…it’s pretty messy but so worth it!). Roll the mixture into small balls, approx 1 inch wide, and place on a cookie sheet covered with wax paper. Freeze the balls for about 30 minutes (this step is really important or your truffles will not survive the next step). Melt the white chocolate in a double boiler and dip the frozen balls in the melted chocolate. The easiest way to do this is to drop them in, roll them around with a spoon and then scoop them out. Place back on the wax paper and refrigerate for 30 minutes or until chocolate has hardened. Store in refrigerator. For the decorative topping, I melted colored candy melts in the microwave and drizzled them on.