CARAMEL CHOCOLATE GINGER SWIRLS

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Caramel Chocolate Ginger Swirls image

Provided by Sandra Lee

Categories     dessert

Time 2h

Yield 30 cookies

Number Of Ingredients 6

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

Steps:

  • 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.

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