A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.
- 8 small gingersnaps
- 1/3 cup bittersweet chocolate chips, melted
- 1 tablespoon finely chopped crystallized ginger
- 1 tablespoon dried cranberries, finely chopped
- Step 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.
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