Gingerbread Truffles

• Vegetarian

• Baking & Spices

  • 1 Nutmeg

• Nuts & Seeds

  • 16 oz Vanilla almond bark

• Snacks

  • 1 13-oz package Gingersnap cookies

• Dairy

  • 8 oz Cream cheese

Found on sixsistersstuff.com

Description

Ingredients

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

Directions

• Place gingersnaps in a food processor and crush until they are fine crumbs (if you dont have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).
• 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.
• Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet.
• Top with nutmeg (if desired).
• Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
• Store leftover truffles in a covered container in the fridge.