Ingredients
- 8 small gingersnaps
- ⅓ cup bittersweet chocolate chips, melted (see Tip)
- 1 tablespoon finely chopped crystallized ginger
- 1 tablespoon finely chopped dried cranberries
Preparation
- 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.
Source : allrecipes.Com
