These bite-sized sweet treats are spooktacular for Halloween! There’s no baking involved, they’re super cute, and the gingersnap flavor is perfect this time of year. The goblins in your house, whether little or big, will love this dessert. These would make a great addition to your child’s Halloween party–they’re yummy and not too spooky or creepy!
Gingersnap Mummy Truffle Bites Recipe
Yields 24
Ingredients:
- 48 gingersnap cookies
- 1 (8-ounce) package cream cheese, softened
- 1 pound white candy melts
- 24 pairs of edible candy eyes
Directions:
- Add the cookies and cream cheese to a food processor and blend until combined.
- Shape the dough into 24, 3-inch balls. Place on a baking pan covered in waxed paper and freeze for about 10 minutes.
- Meanwhile, melt all but 1/4 cup of the candy melts (the reserved candy will be used for drizzle).
- Add waxed paper to another baking pan. Remove the gingerbread balls from the freezer, and one at a time, dip them into the melted candy allowing the excess to drip back into your bowl.
- Place on the baking pan and immediately add the candy eyes to the ball. When finished with each, place in the freezer for another 10 minutes, so the candy sets.
- Remove from the freezer. Melt the remaining candy, and use a fork to carefully drizzle the melted candy over the coated balls, avoiding the eyes.
- Allow the drizzle to set before serving. If you’re not serving these immediately, refrigerate in a container until ready to serve.
