Caramel Chocolate Ginger Swirls

• 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

1. Preheat oven to 350 degrees F.
2. Combine the gingerbread mix according to package instructions.
3. Using a tablespoon, roll dough into balls.
4. Place on an ungreased cookie sheet.
5. Slightly flatten each cookie.
6. Bake for 10 minutes.
7. Transfer cookies to a cooling rack and cool completely.
8. Place a scant 1/2 teaspoon of caramel topping on each cookie center.
9. Top with 1/2 teaspoon chocolate topping.
10. Carefully work chocolate to within 1/4-inch of the edge of the cookies.
11. Place in freezer for 20 to 25 minutes to set.
12. Serve immediately.

gingerbread mix, butter, egg, allpurpose flour, caramel topping, chocolate ice cream

Taken from www.foodnetwork.com/recipes/sandra-lee/caramel-chocolate-ginger-swirls-recipe.html (may not work)