Gingerbread Cookie Truffles

• 2 cups gingersnap crumbs
• 8 ounces cream cheese, room temp. cut in cubes
• 2 cups milk chocolate chips
• 1 tablespoon vegetable shortening

1. In a large bowl cream together cookie crumbs and cream cheese untill a loose "dough" forms.
2. Roll "dough" into 1 inch balls and place on a baking sheet lined with parchment paper.
3. Place in fridge and cool for an hour.
4. Melt chocolate chips and vegtable shortning in a metal bowl over a pot of boiling water.
5. Remove from burner when melted.
6. Use a toothpick to dip balls into chocolate and place back on parchment tray.
7. Cool 1-2 hours or overnight.

gingersnap crumbs, cream cheese, milk chocolate chips, vegetable shortening

Taken from www.food.com/recipe/gingerbread-cookie-truffles-444489 (may not work)