Gingerbread Biscoff Truffles

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Servings: 18 trufles

No time for fussy foods during busy December … so how about these spicy, 5-ingredient truffles? Make them days ahead to have on hand when company comes. So scrumptious with a cup of warm tea or cider!

Ingredients

1½ cups gingersnap cookie crumbs, finely ground

1½ cups Biscoff cookie crumbs, finely ground

1 block (8-ounce) cream cheese, softened

3 tablespoons butter, softened

1 bag (12-ounce) white melting chocolate

Directions

In a food processor, pulse together all but the melting chocolate until well blended.
Roll into 1-inch balls, place on a wax-paper-lined pan and refrigerate at least 1 hour.
Heat chocolate for 30-second intervals in microwave, stirring as it melts until thin.
With toothpick or on a fork, dip balls into the melted chocolate, tapping to remove excess. Garnish with cookie crumbs and/or other candy sprinkles.
Keep in airtight container in refrigerator up to 2 weeks or freezer for 1 month.