Easy Gingerbread Truffles

• Vegetarian

• Baking & Spices

  • 3/4 cup Powdered sugar

• Snacks

  • 14 Gingersnaps

• Dairy

  • 1/2 stick Butter, unsalted
  • 1/2 cup Cookie butter

Found on bellyfull.net

Description

Ingredients

• • 14 gingersnaps, broken into pieces
• • 1/2 cup powdered sugar
• • 1/2 cup cookie butter (such as Biscof)
• • 1/2 stick unsalted butter, room temperature
• • 1/4 cup powdered sugar, for coating
• • 1/2 cup Nilla wafer cookies
• • 1 1/2 cups powdered sugar
• • 1 cup crunchy sunflower butter (or peanut butter)
• • 2 tablespoons unsalted butter, room temperature
• • pinch of salt
• • 8 ounces semisweet chocolate chips
• • sanding sugar
• • 1/2 cup heavy cream
• • 2 tablespoons unsalted butter
• • 8 ounces semisweet chocolate chips
• • 2 tablespoons coconut rum (or 2 teaspoons coconut rum extract)
• • pinch of cardamom (optional)
• • pinch of salt
• • 1 cup sweetened (or unsweetened) coconut flakes
• • 1/3 cup sliced almonds
• • 1/2 cup powdered sugar
• • 1/3 cup creamy almond butter
• • 1 tablespoon butterscotch sauce
• • 1/3 cup crushed toffee bits

Directions

• Add the ginger snap cookies to a food processor; pulse until you have fine crumbs. Add in the powdered sugar, cookie butter, and butter in a food processor until combined.
• Scoop tablespoons of the mixture, knead with your hands until it stays together; form into 1-inch balls and roll in powdered sugar.
• Transfer to a parchment lined baking sheet and place in the refrigerator for 30 minutes until firm.
• Serve chilled or set out 30 minutes before serving.
• Add the Nilla wafer cookies to a food processor; pulse until you have fine crumbs. Add in the powdered sugar, sunflower butter, butter, and salt. Pulse until combined.
• Form into 1-inch balls.
• Melt the chocolate in the microwave in 30 second intervals until smooth. Dip the tops of the truffles in the melted chocolate and sprinkle with sanding sugar.
• Transfer to a parchment lined baking sheet and place in the refrigerator for 30 minutes until set.
• Serve chilled or set out 30 minutes before serving.
• Bring cream and butter to a boil in a saucepan. Pour over chocolate and stir until melted and smooth. Stir in the coconut rum, cardamom, and salt.
• Chill until firm (preferably overnight.)
• Form into 1-inch balls and roll in coconut.
• Transfer to a parchment lined baking sheet and place in the refrigerator for 1 hour until firm.
• Add the sliced almonds, powdered sugar, almond butter, and butterscotch sauce to a food processor; pulse until combined.
• Scoop tablespoons of the mixture, knead with your hands until it stays together; form into 1-inch balls and roll in the toffee bits.
• Transfer to a parchment lined baking sheet and place in the refrigerator for 30 minutes until firm.