As I strolled down the grocery store aisle last week, I craved the flavors of fall. The fresh baked Ginger Spice Cookies from my local Fresh & Easy caught my eye and I knew exactly what to do with them. These Ginger Spice Toffee Cake Cookie Balls are definitely a bite sized taste of fall!
10 Ginger Spice Cookies (from Fresh and Easy or homemade)
1/2 can of cream cheese frosting
1/2 cup toffee chips or crushed Heath bar
1 bag white candy melts
16 mini cupcake liners
Crumble cookies until there are no big chunks left (you can also put them in a food processor). Mix in 1/2 can of cream cheese frosting and 1/4 cup toffee chips. Shape into scant 1 1/2″ balls. Refrigerate for 15 minutes. While the cake balls are cooling, melt the candy as directed (I use the microwave, stirring every 30 seconds until melted). Dip the balls in the chocolate using your fingers, fork, or candy dipping tool. Once the cake balls are covered, shake off extra melted candy and place on waxed paper. Top with more toffee chips before candy coating hardens. Once the coating has hardened, place into mini cupcake liners to serve.
Makes about 16 – 1 1/2″ diameter cookie balls.
These ginger Spice Toffee Cookie Balls are destined to be the favorite dessert at all your fall functions from Halloween parties to Thanksgiving dinner!