Easy Gingersnap Cookie Fudge

With the holidays approaching, I’m getting very excited about all things GINGERBREAD! Ginger cookies are some of my absolute favorites so this year I decided to put a twist on gingersnaps by making a gingersnap cookie fudge. It’s creamy, flavorful, and has lots of crunchy gingersnap cookies throughout. This is the perfect treat for gifting to neighbors or friends. Plus, you don’t even have to turn the oven on. Um, hello, that’s amazing! Plus, my little Blakely helped me with the stirring and crushing of the gingersnaps so it’s definitely kid-friendly too.

Fudge is one of those recipes where you can really personalize it to make it your own – love that! You can add in chopped pecans or even holiday sprinkles, whatever you like! Now, typical fudge can be ooey gooey and hard to cut into perfect squares. I tried to be sure this gingersnap cookie fudge doesn’t get too soft, but I do recommend cutting it while chilled so you get pretty squares!

You can see above how I added lots of crushed gingersnaps on top. They are also stirred in. Typically, fudge doesn’t have much crunch unless it has nuts inside, so I love how this fudge does it’s own thang ;) It’s quite addictive, and I dare you to enjoy just one square. The aromas of ginger through the house aren’t so bad either. So turn on a holiday movie and whip up a batch of this gingersnap cookie fudge!

Gingersnap Cookie Fudge

Author: Courtney Whitmore

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Ingredients

  

• 1/2 cup dark brown sugar
• 1/2 cup molasses
• 1/3 cup heavy cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3 cups white chocolate chips
• 2 cups crushed gingersnap cookies

Instructions

 

• Line a baking pan with parchment paper. I used an 8"x8" square pan.
• Combine dark brown sugar, molasses, heavy cream, spices, and white chocolate chips in a medium saucepan over medium-low heat. Stir to combine and until thoroughly melted and smooth.
• Remove from heat and stir in crushed gingersnap cookies, reserving some for topping.
• Pour into baking pan and use the back of a spoon or spatula to spread out evenly. Top with remaining gingersnap cookies.
• Refrigerate to chill, cut into squares, and enjoy!

Tried this recipe?Let us know how it was!

As always, let me know if you have any other recipe ideas you’d like to see on Pizzazzerie this holiday season! Want more recipes for gifting? Recipes for Christmas dinner or breakfast? Leave me a comment below :)

Cheers!
Courtney