A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2009


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

157.3 calories; protein 1.6g 3% DV; carbohydrates 27.7g 9% DV; exchange other carbs 2; dietary fiber 0.6g 3% DV; sugars 6.4g; fat 5.6g 9% DV; saturated fat 2.8g 14% DV; cholesterolmg; vitamin a iu 62.8IU 1% DV; vitamin cmg; folate 20.3mcg 5% DV; calcium 19.9mg 2% DV; iron 1.4mg 8% DV; magnesium 6.9mg 3% DV; potassium 95.7mg 3% DV; sodium 75.6mg 3% DV; thiaminmg 3% DV.