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- Prep Time:
- 25 min
- Inactive Prep Time:
- 1 hr 25 min
- Cook Time:
- 10 min
- Level:
- Easy
- Serves:
- 30 cookies
Ingredients
1 (14.5-ounce) package gingerbread mix (recommended: Betty Crocker)1/2 stick (1/4 cup) butter, melted
1 egg
1/4 cup all-purpose flour, if needed
1 (17-ounce) jar caramel topping, chilled
1 (14.5-ounce) jar dark chocolate ice cream fudge topping
Instructions
Preheat oven to 350degrees F.
Combine the gingerbread mix according to package instructions. Using a tablespoon, roll dough into balls.
Place on an ungreased cookie sheet. Slightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a
cooling rack and cool completely.
Place a scant 1/2 teaspoon of caramel topping on each cookie center. Top with 1/2 teaspoon chocolate topping.
Carefully work chocolate to within 1/4-inch of the edge of the cookies. Place in freezer for 20 to 25 minutes
Copyright 2008 Television Food Network G.P., All Rights Reserved
to set. Serve immediately.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/03/2008
© 2008 Scripps Networks, LLC. All Rights Reserved