Gingerbread Carmel milk chocolate cups

Name: Gingerbread Carmel milk chocolate cups
Prep time: 25 min
Total time: 25 min
Cuisine: American
Ingredients: Mini cupcake muffin pan; Non stick spray; 1 roll 16.5 Pillsbury refrigerated gingerbread cookie dough; Shot glass; 22 Lindor caramel milk chocolate truffles; Whipped cream; 43 Poinsettia edible wafer

1 step

Prep:25min

Refrigerated gingerbread dough baked in mini muffin tins. Then filled with a half of a Lindor caramel milk chocolate truffle while still warm so it melts. When hardened it’s topped with whipped cream and OMG! Pure deliciousness

Updated at: Thu, 17 Aug 2023 10:34:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories425 kcal (21%)

Total Fat20.6 g (29%)

Carbs55.4 g (21%)

Sugars26.7 g (30%)

Protein3.9 g (8%)

Sodium318.4 mg (16%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

43 servings

muffin pan

Mini, cupcake

non stick spray

1 rollgingerbread cookie dough

refrigerated

shot glass

22Lindor caramel milk chocolate truffles

whipped cream

43wafer paper

edible

Instructions

Step 1

Carefully cut the truffles in half and set aside. Spray a mini muffin pan with non stick spray. Roll pieces of dough about the size of a walnut and place into muffin cups. Bake at 350 for about 10 minutes or to a little golden. Don’t overcook. Take out of oven and, with a shot glass, immediately start gently pressing a well into each cookie. You can butter or spray the bottom of the glass every few presses to prevent sticking. Then, immediately, while cookies are still warm, place a half truffle, cut side down, into each well. The truffles will melt and fill the well of the cookie. When cooled they will harden back up. Take a butter knife and gently loosen the side of the cookie and lift out. They should come out easily. Pipe or spoon cool whip or fresh whipped cream onto each cookie and finish with an edible wafer (optional)