Nutrition per serving may change if servings are adjusted.
8 small gingersnaps
1/3 cup bittersweet chocolate chips, melted (see Tip)
1 tablespoon finely chopped crystallized ginger
1 tablespoon 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.
Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.
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.
157 calories;6 g fat(3 g sat); 1 g fiber; 28 g carbohydrates; 2 g protein; 20 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 63 IU vitamin A; 0 mg vitamin C; 20 mg calcium; 1 mg iron; 76 mg sodium; 96 mg potassium