Gingerbread Cake Bites

Directions

1. Bake gingerbread cake according to package directions. Allow the cake to cool and slice the edges away. (Save them for snacking!)
2. Into a large bowl, crumble the gingerbread and mix with a small amount of cream cheese frosting—up to 1/3 cup—so the crumbs will form a ball but not be too sticky.
3. Roll this mixture into about two dozen individual balls using a medium sized cookie scoop or a spoon. Place the bites on a baking sheet covered with parchment paper.
4. Freeze the cookie bites for 30 minutes to firm up the texture.
5. In a microwave-safe bowl, break up the almond bark and mix with 1 teaspoon vegetable oil. Microwave at 50% power, stirring at 30-second intervals, until the bark is completely melted. (Be patient, as overheating will cause the mixture to separate.) If your mixture is still fairly thick, add an additional teaspoon of vegetable oil.
6. Dip each gingerbread bite into the melted almond bark and then lift with a fork. Allow the excess to drip back into the bowl. Return the bites to the parchment-covered sheet.
7. Press candy decorations into the almond bark before the coating hardens.
8. Refrigerate for at least 30 minutes or until the almond bark has completely hardened.