These 3-ingredient Gingerbread Truffles are a festive no-bake holiday treat!
The holiday season is known for being all about the treat-making, so needless to say, I absolutely love simple recipes that can be whipped up in minutes. These Gingerbread Truffles are fun, no-bake Christmas treat that only requires 3 ingredients! Made with gingersnap cookies and cream cheese, these truffles are just the thing to make whether you need to bring a treat to Christmas parties or just want something sweet to enjoy while watching holiday movies. You can even get the kids involved since there's no baking involved.
Crush the gingersnap cookies into a fine crumb. You can do this by putting them into a sealed plastic bag and crushing them with your hands or a rolling pin, or you can put the cookies into a food processor and pulse them to crumbs.
Once crushed, keep the cookies in the food processor or add the crumbs to a large mixing bowl. Add in the softened cream cheese, and then mix together until you get a thick, dough-like consistency.
Use a cookie scoop and roll the gingersnap mixture into 1" balls. Place them on a baking sheet lined with parchment paper. The truffles will be soft, so it's important to refrigerate them for at least 30 minutes, or chill in the freezer for about 15 minutes to firm up. If you don't take the time to chill the truffles, they are likely to fall apart once dipped in the hot coating.
*An easy way to get the coating on the truffle is to place the truffle onto a fork and then use a spoon to drop the chocolate over the top.
Servings: 24 truffles
Prep Time: 20 minutes
Place the truffle back onto the baking sheet and immediately top with gingerbread sprinkle mix before the coating sets.
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Let the truffle coating set completely before serving. To make the process quicker, pop them into the refrigerator for 20 minutes.
3-Ingredient Gingerbread Truffles
Prep Time: 20 minutes
Cool Time: 1 hour
Ingredients:
- 16 ounces gingersnap cookies
- 8 ounces cream cheese, softened
- 12 ounces vanilla or chocolate almond bark
- Gingerbread sprinkle mix
Directions:
- Crush the gingersnap cookies (by hand, with a rolling pin, or by food processor) into fine crumbs.
- In a large mixing bowl (or food processor), mix gingersnap crumbs and cream cheese together until well combined.
- Roll the cookie mixture into 1 inch balls and place on a baking sheet lined with parchment paper.
- Place the baking sheet in the refrigerator or freezer for 20-30 minutes to allow the gingerbread balls to set.
- Melt the vanilla and/or chocolate almond bark in a microwave-safe bowl in 30-second intervals. Stir well after each interval until completely melted and smooth.
- Dip the chilled truffles, one by one, into the melted almond bark.
- Gently tap off excess almond bark, and place the truffles back onto the baking sheet.
- Immediately top each truffle with gingerbread sprinkle mix.
- Allow the coating to fully set at room temperature for about 1 hour or in the refrigerator for 20 minutes before serving.
Storage:
- Refrigerate truffles in an airtight container for up to 2 weeks.
- Freeze: Once the coating has set, truffles can be frozen in a large zipped-top freezer bag for up to 2 months. Thaw them overnight in the refrigerator before serving.
Not only are these 3-Ingredient Gingerbread Truffles delicious, but they are a quick and simple no-bake treat to share at Christmas parties! If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!
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