Tie on the apron. Tune Spotify to “Glee Christmas Album.” Enter kitchen. Smile.
It is time for holiday baking! And the first thing up are the delightful ginger butterscotch truffles!
These little babies are a mouthful of delight! They are everything Christmas rolled up into a white-chocolate-covered ball. And you see that dusting? They are the crumbs of scrumptious ginger snap cookies!
Just arrange a dozen of them in a beautiful box, tie with a string, and your home made gift is ready for receipt.
Perhaps you can save a few for yourself as you pack them away? Do it! You earned it, after all, what is Christmas about if not little magical surprises?
- 1 ½ cups ginger snap crumbs
- 2 tablespoons cream cheese
- 1 tablespoon butter, melted
- 2 tablespoons butterscotch chips, melted
- ¼ teaspoon nutmeg, ground
- 1 tablespoon maple syrup
- ¼ cup powdered sugar
- 1 package white almond bark (vanilla candy coating)
- 1 tablespoon coconut oil (do not substitute any other oil or butter)
- ¼ cup ginger snap crumbs
- Combine all truffle ingredients in food processor or bowl.
- Blend until completely combined.
- Dough should be smooth enough for a ball to keep its shape. If it is too dry blend in a teaspoon at a time of coconut oil. If it is too wet, add powdered sugar until firmer texture.
- Use tablespoon baller (cookie dough scoop) to create 15 balls. Smooth surfaces by rolling in hands.
- Place balls on parchment lined pan.
- Melt candy coating according to package directions.
- Coat balls with candy, place on parchment, and sprinkle with decorating crumbs.
- Allow to harden before serving.
- Store any leftovers in airtight container in refrigerator if longer than 8 hours.