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Ingredients45 m servings 117 cals
Original recipe yields 4 servings (8 cookies)
- 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 Make Ahead: Refrigerate in an airtight container for up to 5 days.
- Recipe Tips & Notes:
- Tip: 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.
- By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.
Per Serving: 117 calories; 5.9 g fat; 17.3 g carbohydrates; 1 g protein; 0 mg cholesterol; 39 mg sodium. Full nutrition