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Gingerbread Truffles

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No-bake gingerbread truffles made with crushed ginger snaps, cream cheese, and coated in white chocolate. A festive and easy holiday treat perfect for entertaining or gifting.

Ingredients

Scale
  • 2 cups ginger snap cookies, crushed
  • 8 ounces cream cheese, softened
  • 12 ounces white chocolate or almond bark, melted
  • Sprinkles for decorating (optional)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Pulse the ginger snaps in a food processor until fine crumbs form.
  2. Add the softened cream cheese and vanilla extract (if using) to the crumbs and mix until fully combined into a dough.
  3. Refrigerate the mixture for about 30 minutes until firm.
  4. Line a baking sheet with parchment paper.
  5. Roll the chilled mixture into 1-inch balls and place them on the prepared baking sheet.
  6. Refrigerate the balls for another 30 minutes to firm up.
  7. Melt the white chocolate or almond bark using a double boiler or microwave in 30-second intervals, stirring until smooth.
  8. Dip each truffle ball into the melted chocolate to coat completely, then place back on the parchment paper.
  9. Decorate with sprinkles while the chocolate is still wet, if desired.
  10. Refrigerate the truffles until the chocolate coating is set, about 30 minutes.

Notes

Chilling the truffle dough before rolling and after shaping helps maintain their shape and makes dipping easier. Use a double boiler to melt chocolate gently and avoid burning. Sprinkles add a festive touch but are optional.

Nutrition

Find it online: https://www.rapidrecipes.blog/gingerbread-truffles/