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Dessert

Chocolate-Dipped Gingersnaps

45 m

INGRIDIENTS:

  • 8 small gingersnaps
    ⅓ cup bittersweet chocolate chips, melted (see Tip)
    1 tablespoon finely chopped crystallized ginger
    1 tablespoon finely chopped dried cranberries

INSTRUCTION:

  • 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.

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