Gingerbread Truffles


  • 1 13-oz package of gingersnap cookies
  • 8 oz cream cheese
  • 16 oz vanilla almond bark (or white baking chocolate)
  • Nutmeg for garnish (optional)


  1. 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).
  2. 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.
  3. Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet.
  4. Top with nutmeg (if desired).
  5. Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
  6. Store leftover truffles in a covered container in the fridge.