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Chocolate Covered Gingersnaps

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Recipe Summary Chocolate Covered Gingersnaps

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.

Ingredients | Bodice Ripper Cover

1 pound chocolate almond bark

2 (16 ounce) packages gingersnap cookies

Directions

Place a baking sheet in the refrigerator to chill.

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.

Info | Bodice Ripper Cover

prep: 20 mins additional: 30 mins total: 50 mins Servings: 48 Yield: 48 servings

TAG : Chocolate Covered Gingersnaps

Desserts, Cookies, Gingersnap Recipes,