⅓ cup bittersweet chocolate chips, melted (see Tip)
1 Tbsp finely chopped crystallized ginger
1 Tbsp finely chopped dried cranberries
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.
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.
To Make Ahead: Refrigerate in an airtight container for up to 5 days.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 157 9%
- Calories from fat 54 4%
- Total Fat 6gm 9%
- Sodium 97mg 4%
- Total Carbohydrates 28gm
- Fiber 1gm
- Protein 2gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.