Chocolate-Dipped Gingersnaps
Recipe from
EatingWell
A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.
Servings:
4 servings, 2 cookies each
Prep Time:
15 mins
Total Time:
45 mins
Ingredients
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8small gingersnapssee savings
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1/3 cupbittersweet chocolate chips, melted (see Tip)see savings
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1 tablespoonfinely chopped crystallized gingersee savings
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1 tablespoonfinely chopped dried cranberriessee savings
Directions
1.
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.
Tips:
To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.
MAKE AHEAD TIP: Refrigerate in an airtight container for up to 5 days.
Nutrition information
Calories 157, Total Fat 6 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Sodium 97 mg, Carbohydrate 28 g, Fiber 1 g, Protein 2 g, Potassium 96 mg. Exchanges: Other Carbohydrate 2.
Percent Daily Values are based on a 2,000 calorie diet
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