- 8 small gingersnaps
- 1/3 cup bittersweet chocolate chips, melted (see Tip)
- 1 tablespoon finely chopped crystallized ginger
- 1 tablespoon finely chopped dried cranberries
- Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.
05/09/2018
recipepes.com
Chocolate-Dipped Gingersnaps, recipe
PT15M
PT1H
5
455 calories