Photo: Caramel Chocolate Ginger Swirls Recipe
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
Directions
Preheat oven to 350 degrees 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 to set. Serve immediately.
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By wonkafan_5172662
boise, ID
on March 12, 2006
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The overall taste wasn't very good either. We ended up licking the topping off the top and throwing the gingerbread away.
By ljones_5112352
St Paul, MN
on March 06, 2006
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The recipe says to eat them straight out of the freezer. I don't have enought room in the freezer to keep all these cookies in a single layer so I threw them out. They weren't that great anyway.
By tadams_5126594
Syracuse, NY
on March 06, 2006
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The tops are very gooey and they never set up. After a day they become pretty gross. My kids didn't like 'em either.
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