Chocolate Covered Gingersnaps recipe

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Ingredients

1 pound chocolate almond bark
2 (16 ounce) packages gingersnap cookies

Nutrition Info

129.9 calories
carbohydrate: 17.9 g
cholesterol: : -
fat: 6.9 g
fiber: 0.5 g
protein: 1.5 g
saturatedFat: 2.9 g
servingSize: -
sodium: 69.2 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a baking sheet in the refrigerator to chill.

  2. Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Dip cookies in the melted chocolate and place on the chilled baking sheet. Return baking sheet to refrigerator until chocolate is set, at least 30 seconds.

Recipe Yield

48 servings

Recipe Note

A variation on the famous chocolate mint cookies. Quick and easy to make and easy clean up! A freezing tray to rest the dipped cookies will keep the bottoms neat-looking.

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