Blend up gingerbread cookies or ginger snaps in a bullet mixer or food processor until all crumbs. Reserve 1/8 cup of the crumbs for garnish (if desired). *SEE NOTES

Add crumbs and cream cheese to bowl and mix until dough forms. Scoop into small balls (Approximately 1 tbsp.) With clean hands roll the balls and place on a parchment lined baking sheet. Chill for 30 minutes until firm. The smoother the balls the more smooth the coating will be.

Melt candy melts in a small glass measuring cup. I placed in the microwave in 30 second intervals stirring between until all melted.

Drop the gingerbread balls into the melted candy melts and roll until coated. Use a fork or a skewer to let some of the candy melts drip off before placing on the parchment lined baking sheet.

Sprinkle the tops with gingerbread crumbs while the candy melts are still wet. Refrigerate until ready to serve. Gingerbread truffles can be kept in the fridge for up to 3 days or frozen for up to a month. Thaw in the fridge before serving!