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.
Photo: Caramel Chocolate Ginger Swirls Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 25 reviews
By wonkafan_5172662
boise, ID
on March 12, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The tops are very gooey and they never set up. After a day they become pretty gross. My kids didn't like 'em either.
Read all 25 reviews