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Gingerbread Two Ways: Truffles and Popcorn
4.7 from 9 votes

Gingerbread Two Ways: Truffles and Popcorn

Gingerbread Two Ways: Truffles and Popcorn - Two EASY NO-BAKE gingerbread-inspired recipes that are perfect for the holidays!! They make great gifts and who can say no to silky smooth gingerbread truffles or salty-and-sweet popcorn!!

 

Prep Time
20 mins
Total Time
20 mins
Servings: 42 truffles and 10 cups popcorn
Calories: 1254 kcal
Course: Snacks

Ingredients

Gingerbread Truffles
  • 1 pound gingersnap cookies use crunchy rather than soft gingersnaps, package
  • cream cheese softened
  • 1 teaspoon cinnamon McCormick ground
  • 1 teaspoon ground ginger McCormick brand
  • 1 teaspoon ground nutmeg brand McCormick
  • 12 ounces white chocolate candy melts or vanilla candy melts or vanilla almond bark
  • Sprinkles as desired, holiday, for garnishing
Gingerbread Popcorn
  • 8 cups Popcorn about 5 ounces, popped
  • 1 ½ cups pretzel twists
  • 1 teaspoon cinnamon McCormick ground
  • 1 teaspoon ground ginger McCormick brand
  • 1 teaspoon ground nutmeg brand McCormick
  • 1 pound white chocolate candy melts 16 ounces; or vanilla candy melts or vanilla almond bark
  • 1 cup chocolate-coated candies red and green, quantity: cup
  • holiday sprinkles as desired

Instructions

    Cup of Yum
  1. Gingerbread Truffles - To the canister of a food processor using the S-blade, add the gingersnap cookies and process on high speed until you have fine crumbs.
  2. Add the cream cheese, cinnamon, ginger, nutmeg, and process on high speed until dough is evenly mixed. It will likely clump up in a softball-sized ball, this is a good thing because it means the dough has come together evenly.
  3. Using a 3/4 to 1-teaspoon cookie scoop, form approximately 42 truffles and place them on parchment paper on a baking sheet; set aside.
  4. Melt the candy melts or bark according to package directions.
  5. Using two forks or you can pierce each truffle with a toothpick, dip each truffle into the almond bark, shake off the excess, and place on parchment paper.
  6. Add sprinkles before the coating sets up. Allow coating to set up at room temp (about 2 hours) or place tray in the fridge (about 45 minutes) before serving. Truffles will keep airtight in the fridge for at least 1 month.
  7. Gingerbread Popcorn - To a half sheet pan lined with parchment paper, add the  popcorn, pretzels, evenly sprinkle the spices, and toss to combine.
  8. Melt the candy melts or bark according to package directions and evenly drizzle over the popcorn mixture.
  9. Add the red and green chocolate-coated candies, sprinkles, and toss to combine.
  10. Turn mixture out onto a baking sheet lined with parchment paper and allow mixture to cool for about 30 minutes at room temp, or until set. Popcorn mix will keep airtight at room temp for at least 2 weeks.

Nutrition Information

Serving 1 Calories 1254kcal (63%) Carbohydrates 158g (53%) Protein 17g (34%) Fat 62g (95%) Saturated Fat 32g (160%) Polyunsaturated Fat 25g (147%) Trans Fat 1g (50%) Cholesterol 68mg (23%) Sodium 973mg (41%) Fiber 5g (20%) Sugar 82g (164%)

Nutrition Facts

Serving: 42 truffles and 10 cups popcorn

Amount Per Serving

Calories 1254

% Daily Value*

Serving 1
Calories 1254kcal 63%
Carbohydrates 158g 53%
Protein 17g 34%
Fat 62g 95%
Saturated Fat 32g 160%
Polyunsaturated Fat 25g 147%
Trans Fat 1g 50%
Cholesterol 68mg 23%
Sodium 973mg 41%
Fiber 5g 20%
Sugar 82g 164%

* Percent Daily Values are based on a 2,000 calorie diet.