Easy Gingerbread Truffles Recipe
These delicious Gingerbread Truffles are one of the best easy, no-bake treats for the holiday season! With a sweet, gingerbread crumb filling, they're coated in a delicious white chocolatey layer, and topped with crumbs or sprinkles for an extra festive finish!
Servings: 28 truffles
Ingredients
- 1 16-ounce box gingersnap cookies
- 8 ounces cream cheese softened
- 16 ounces white almond bark
- Sprinkles or extra crushed gingersnaps, for decorating
Instructions
- Crush the gingersnap cookies into fine crumbs using a food processor.
- Using a hand mixer, beat the ginger snap crumbs and cream cheese in a large bowl until well incorporated and no chunks of cream cheese remain.
- Roll the mixture into 1-tablespoon balls and place them on the lined baking sheet. Freeze the balls for at least 30 minutes or until solid.
- Once the truffle balls are frozen, melt the almond bark according to the package directions.
- Dip the truffles into the melted almond bark to completely coat the balls. Transfer the coated truffles back to the lined baking sheet and immediately top with sprinkles or crushed cookies, if using. Repeat the process until all of the truffles have been coated.
- Chill the truffles for 10–15 minutes or until the coating is set.
Notes
Storage
- Store: Store your gingerbread truffles in an airtight container in the refrigerator for up to one week. The high dairy content means it's best to not leave them at room temperature for too long.
- Freeze: Freeze the truffles in a single layer on a large baking tray, then put them in a freezer bag or freezer-safe container in the freezer for up to 1 month. Thaw the truffles in the refrigerator before serving.