Gingerbread Oreo Bon Bons (only 3 ingredients)

I have no doubt that many of you have made Oreo Bon Bons in the past, am I right? (Click here to find the recipe). They are so easy and I haven’t ever met a soul who doesn’t love them. I noticed my friend Tina at Mommy’s Kitchen had a Gingerbread version on her blog. They sounded so yummy, I figured I best give them a try. I adapted her recipe just a bit, adding more cream cheese which resulted in a very soft filling. The gingerbread flavor is mild and wonderful when paired with white chocolate.

Hope you love them!

Let me show you how it’s done.

Gingerbread Oreo Bon Bons
PRINT RECIPE

Time: 30 minutes hands on + 2 hours to freeze
Yield: 48 bon bons
Recipe idea adapted from my sweet friend Tina at Mommys Kitchen 

1 (15.25 ounce) package Gingerbread Oreo Cookies
1 (8 ounce) package cream cheese, softened
16 ounces white Candy Melts or White Chocolate Chips (about 1 and 1/2 bags)
Candy Sprinkles (optional)

 

1. Grab some of these fun gingerbread Oreos. I found them in the seasonal section of my local Walmart.

2. Toss the into your stand mixer, or large mixing bowl. Mix on medium speed, allowing the cooking to get broken up into small pieces.
3. Add 1 package of softened cream cheese and mix until a soft dough like mixture forms. It should only take a couple of minutes.

4. Scoop the mixture onto a large cookie sheet lined with parchment paper. I used a 1 inch scoop.

5. Spray your hands with cooking spray and roll the balls in your hands so they are nice and smooth. (As smooth as you can get, don’t worry if they aren’t perfect!) Cover the pan and pop it into the freezer for 2 hours.

6. Grab some white candy melts, or white chocolate chips. You’ll need about 16 ounces, which is 1 and 1/2 bags.

Melt them in the microwave, for 30 seconds at a time, stirring after each cooking interval. If you are using white chocolate chips, add 1/4 teaspoon shortening to the melted chocolate and stir to incorporate. This will help it be smooth enough to dip the filling into.

7. Drop the frozen gingerbread balls into the chocolate, one at a time. Scoop the bon-bon out with a fork and tap the edge of the fork along the side of the glass measuring cup, letting any excess chocolate drip off.

8. Carefully slide the bon-bons onto the parchment paper. Sprinkle with festive candy sprinkles if you so choose. If you are using sprinkles, be sure to add them as soon as the bon-bon is placed on the parchment paper. The chocolate will set up quickly since the filling is frozen. Store them in the fridge until you are ready to serve.

Enjoy!