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Chocolate-Dipped Gingersnaps

January/February 2009

Your rating: None Average: 3.7 (34 votes)

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


Chocolate-Dipped Gingersnaps Recipe

Makes: 4 servings, 2 cookies each

Active Time:

Total Time:

Preparation

  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.

Tips & Notes

  • 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

Per serving: 157 calories; 6 g fat (3 g sat, 1 g mono); 0 mg cholesterol; 28 g carbohydrates; 2 g protein; 1 g fiber; 97 mg sodium; 96 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 carbohydrates (other)


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low cholesterol
Low sodium
Healthy weight
Low calorie
Servings
4
Preparation/ Technique
Microwave
Meal/Course
Dessert
Snack
Holiday
Halloween
Type of Dish
Desserts, chocolate
Snack
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
January/February 2009
20 minute dinner recipes
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