A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive. Source: EatingWell Magazine, January/February 2009

EatingWell Test Kitchen


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 calories; 5.6 g total fat; 2.8 g saturated fat; 76 mg sodium. 96 mg potassium; 27.7 g carbohydrates; 0.6 g fiber; 6 g sugar; 1.6 g protein; 63 IU vitamin a iu; 20 mcg folate; 20 mg calcium; 1 mg iron; 7 mg magnesium;