Gingerbread Cookie Truffles

These gingerbread truffles don’t require an oven or an entire day to make. Just grab some ginger snap cookies, cream cheese and white chocolate, and follow this easy recipe. Santa will love them

1 13 oz box gingersnap cookies
1 8 oz package cream cheese
1 16 oz package vanilla almond bark or white chocolate chips
nutmeg (optional garnish)

• Place gingersnaps in a food processor and crush until they are fine crumbs 
• Alternatively 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 
• Place in the fridge for about 45 minutes.
• Melt almond bark/chocolate chips according to directions on package. 
• Dip each cookie ball in almond bark/chocolate chips 
• 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.

Recipe: Six Sisters Stuff