Chocolate-Dipped Gingersnaps
A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.
Servings
4 servings, 2 cookies each
Prep Time
15 minutes
Total Time
45 minutes
Ingredients
- 8small gingersnaps
- 1/3cup bittersweet chocolate chips, melted
- 1tablespoon finely chopped crystallized ginger
- 1tablespoon finely chopped dried cranberries
Instructions
- 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, 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.
Nutrition Facts
Per serving (recipe makes 4 servings, 2 cookies each)
| Calories | 157kcal |
|---|---|
| Carbohydrate Total | 28g |
| Total Sugars | 6g |
| Fiber | 1g |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Mono Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 84mg |
| Protein | 2g |
| Potassium | 96mg |
| Calcium | 20mg |
| Folate | 20mcg |
| Vitamin B3 | 1mg |
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