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No-Bake Ginger Fruit Cake Balls

Did you know that you can watch the Radio City Music Hall Christmas Spectacular on Netflix? I was beyond thrilled when I found it yesterday.

Growing up on Long Island, attending the Christmas Spectacular was just about an annual event. To me, it is the epitome of Christmas in New York City. I have been itching to make a trip down to NYC to share the experience with the boys, but for the cost of the good seats, they’re just not ready. We’ll definitely bring them in a few years, when all of their attention spans are a bit more predictable. If you ever find yourself in NYC during the holiday season (and I strongly suggest you make a point of finding yourself there at some point in your life), make sure you get yourself tickets to the show. And if you can’t get there to see it, check it out on Netflix. It’s really wonderful. I’m totally going to be a rockette when I grow up.

In between working on my kickline skills and practicing my sweet tap dancing moves, I started working on this year’s cookie collection. I baked eleven dozen Double Chocolate Peppermint cookies for a little cookie exchange I’m hosting tonight. And then I made these little no-bake fruit cake balls. Crushed gingersnaps and sweet molasses make up the spiced base, while tender bits of brightly colored candied fruit deck the balls with festive fruitcake flavor. And if you like your Christmas cookies spiked with a bit of booze, go ahead and soak the candied fruit in a bit of spiced rum for even more fruitcake flavor! Loving this new addition to my cookie collection!

No-Bake Ginger Fruit Cake Balls

Ingredients

  • 2 cups gingersnap crumbs (about 40 gingersnaps, very finely crushed)
  • 6 tablespoons molasses
  • 4 tablespoons peanut butter
  • 3/4 cup candied fruit (fruit cake mix)
  • 1-2 tablespoons spiced rum (optional)
  • 3/4 cup white chocolate chips or candy melts

Directions

If desired, pour the rum over the candied fruit and allow it to soak for at least an hour. Combine the gingersnap crumbs, molasses, peanut butter, and candied fruit until well blended. The mixture should stick together when pressed, but not be overly wet or sticky. Add a touch more molasses if the mixture is too dry. Use your hands to form balls, about 1″ in diameter. It’s helpful to press the mixture into a rough ball shape before rolling in your palms. Gently melt the white chocolate chips or candy melts in the microwave or in a double boiler. Use a spoon or pastry bag fitted with a fine round tip to drizzle the melted chocolate over the fruit cake balls. Store in an air-tight container.

Makes about 40

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