This is the time of year to whip up some sweet treats for your holiday Bunco game. My group has many ladies who are not big fans of dessert but the holidays are the time to indulge. I stumbled upon an awesome recipe by accident. I was excited to make Gingerbread Pops from the latest issue of Food Network magazine. They were one of Food Network’s 50 No-Bake Treats. Made from crushed ginger snaps, cookie butter (yes, there is such a thing!), candied ginger, powdered sugar and butter. Yummy, gingery goodness. I bought my candied ginger in bulk because it was much cheaper than the bottled variety. Well, these treats were supposed to be on a stick as is but I decided to take out the stick and dip the gingerbread balls in white or dark chocolate. I topped them with seasonal sprinkles and packed them up in festive bags with ribbon and a cute gingerbread man button. They were delicious and looked adorable!
14 ginger snaps
1/2 cup powdered sugar
1/2 cup cookie butter (such as Biscoff or Trader Joe’s)
1/4 cup chopped candied ginger
1/2 stick room temperature butter
12 oz. melting wafers (dark or white) such as Ghiardelli
Combine all of the ingredients in a food processor until it comes together. Chill mixture in refrigerator for 1/2 -1 hour and then form into 1&1/2 inch balls. Melt wafers in glass bowl in microwave for 30 second increments, stirring after each until fully melted. Using a fork, dip each ball in chocolate and let excess chocolate drip off. Place on parchment lined cookie sheet or 13×9 pan and refrigerate for at least an hour. The truffles can be stored in the fridge or at room temperature.
These truffles would make a great homemade gift for your fellow Bunco Babes. What is your favorite candy treat to make this time of year? Let me know on the Bunco Game Shop Facebook page. Happy Holidays!
Keep Calm & Play Bunco,
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