Caramel Chocolate Ginger Swirls

Tweet

1 ( 14.5 ounce) pkg. gingerbread mix 1/2 stick butter melted ( 1/4 cup) 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 Preheat oven to 350 degrees. Combine the gingerbread mix according to directions on back of package. Using a tablespoon, roll dough into balls. Place onto ungreased cookie sheets. Slightly flatten each cookie. Bake 10 minutes. Transfer cookies to a cooling rack and cool completely. Place scant 1/2 tsp. of caramel topping on each cookie center. Top with 1/2 tsp. chocolate fudge topping. Carefully spread chocolate to 1/4 inch of the edge of the cookies. Place in freezer for 20 to 25 minutes to set. Serve immediately.