Averie Cooks

-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.
-1 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.
-1 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.
-1 Melt the candy melts or bark according to package directions.
-1 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.
-1 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.
-1 Gingerbread Popcorn - To a half sheet pan lined with parchment paper, add the  popcorn, pretzels, evenly sprinkle the spices, and toss to combine.
-1 Melt the candy melts or bark according to package directions and evenly drizzle over the popcorn mixture.
-1 Add the red and green chocolate-coated candies, sprinkles, and toss to combine.
-1 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.