Made with Homemade Gingerbread Crumbs

Soft, warmly spiced gingerbread bites made from a quick homemade gingerbread base, dipped in dark chocolate and topped with finely chopped candied ginger. A festive, cozy holiday treat with bold gingerbread flavor and a sparkling finish.

PART 1

Easy Gingerbread for Crumbling

INGREDIENTS

1 3/4 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves (optional)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup melted butter
1/3 cup molasses
1/3 cup hot water
1 large egg
1 teaspoon vanilla extract

INSTRUCTIONS

Step 1 — Prep the Pan

Preheat oven to 350°F (175°C).
Line an 8×8 inch baking pan with parchment.

Step 2 — Mix the Dry Ingredients

In a bowl, whisk flour, brown sugar, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.

Step 3 — Mix the Wet Ingredients

In a separate bowl, whisk melted butter, molasses, hot water, egg, and vanilla until smooth.

Step 4 — Combine and Bake

Pour wet mixture into dry mixture.
Stir until just combined.
Spread into the pan and bake 20–24 minutes or until the center springs back.
Cool completely.

Step 5 — Crumble the Gingerbread

Break the gingerbread into pieces and pulse in a food processor or crumble by hand until you have fine, soft crumbs.
You will use these crumbs in the next recipe.

PART 2

Chocolate Covered Gingerbread Candy Bites

(using the gingerbread crumbs above)

INGREDIENTS

2 cups gingerbread crumbs (from the recipe above)
1/4 cup maple syrup or honey
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
8 ounces dark chocolate, chopped or chips
1 teaspoon coconut oil (optional)
3 tablespoons finely chopped candied ginger

INSTRUCTIONS

Step 1 — Make the Gingerbread Dough Base

Place 2 cups of gingerbread crumbs into a bowl.
Add maple syrup or honey, molasses, vanilla, cinnamon, ginger, and nutmeg.
Mix until a soft, sticky dough forms.
Adjust texture if needed: add more crumbs if too sticky or a teaspoon more maple syrup if too dry.

Step 2 — Shape the Bites

Roll 1 tablespoon of dough at a time into small balls.
Place on a parchment-lined baking sheet.
Chill 20 minutes.

Step 3 — Melt the Chocolate

Stovetop Method

Place chocolate and coconut oil in a heat-safe bowl.
Set over a pot of gently simmering water.
Stir until smooth and glossy.

Microwave Option

Heat in 20–30 second intervals, stirring between each, until fully melted.

Step 4 — Dip and Top

Dip each chilled gingerbread ball into melted chocolate and let excess drip off.
Set onto parchment.
Sprinkle immediately with finely chopped candied ginger.

Step 5 — Chill

Refrigerate 15–20 minutes until the chocolate is firm.

KITCHEN TIPS

Bake the gingerbread fully so it crumbles cleanly.
Candied ginger adds sparkle, sweetness, and warmth.
Use gingersnap crumbs in the dough for extra spice if desired.
Store bites chilled for the best texture.

NUTRITION (Approx. 1 of 20 bites)

Calories 115, Protein 1g, Fat 6g, Carbs 13g, Fiber 1g, Sugars 10g, Sodium 45mg