A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.
4 servings, 2 cookies each
- 8small gingersnaps
- 1/3cup bittersweet chocolate chips, melted
- 1tablespoon finely chopped crystallized ginger
- 1tablespoon 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.
To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Refrigerate in an airtight container for up to 5 days.
Per serving (recipe makes 4 servings, 2 cookies each)
|Mono Saturated Fat||1g|