Nothing reminds us more of the holidays than getting a box of homemade cookies from neighbors and friends. There’s just something so special about that! This year I am making a collection of three “No-Bake” varieties that are sure to satisfy all.
Alisa’s No Bake Gingerbread Truffles
What you’ll need:
1 13-oz package of gingersnap cookies
8 oz cream cheese
16 oz vanilla almond bark
Toppers are optional but as a suggestion you can use nutmeg for garnish or a red and green sprinkle mix or for your Jewish friends a blue and silver
What to do:
Place gingersnaps in the food processor until they are fine crumbs. Place crumbs in a medium bowl, add the cream cheese and mix. Roll cookie mixture into 1 inch balls. Place balls on a cookie sheet lined with wax paper and stick in the fridge for about 45 minutes.Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet. Pick your toppers and place in refrigerator.
Alisa’s No Bake Peppery Mint Patties
What You’ll need:
2 cups unsweetened shredded coconut
1/2 cup coconut cream
2 tbsp maple syrup
1 tsp mint extract
1/4 cup cacao nibs
1 cup chocolate chips
Green food coloring
What to do:
Place in blender the coconut until finely ground, coconut cream, sweetener, mint extract, and food coloring making a dough. Add the cacao nibs.
Scoop out a heaping tablespoon of dough and shape into a cookie.
Freeze for 30 minutes to harden, then you are ready to
Dip/coat in melted chocolate. Sprinkle with more cacao nibs or festive sprinkles. Refrigerate until ready to enjoy.
Alisa’s No Bake Peanut Butter Balls
What You’ll Need:
2 cups creamy peanut butter
3/4 cup butter
3-4 cups powdered sugar
2 (1 pound) packages chocolate candy coating
What to do:
In your blender, combine the peanut butter and butter. Add in the powdered sugar until the mixture is firm enough to stick together into one large ball. Cover the mixture and let sit in the refrigerator for about 30 minutes.
Melt the chocolate according to the package directions.
Roll out balls and place on a wax paper lined sheet. Dip the peanut butter balls into the melted chocolate one at a time. Let the excess chocolate fall back into the bowl before placing them back onto the wax paper, they can harden at room temp but place in refrigerator for storage.
