BCL - Chocolate Covered Gingersnaps Best Dishes
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| Chocolate Covered Gingersnaps |
"A version on the well-known chocolate mint cookies. Quick and smooth to make and easy smooth up! A freezing tray to rest the dipped cookies will keep the bottoms neat-looking."
Ingredients :
- 1 pound chocolate almond bark
- 2 (16 ounce) packages gingersnap cookies
Instructions :
| Prep : 20M | Cook : 48M | Ready in : 50M |
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- Place a baking sheet within the refrigerator to relax.
- Melt chocolate in a microwave-secure glass or ceramic bowl in 30-second durations, stirring after each melting, for 1 to 3 mins. Dip cookies inside the melted chocolate and region on the chilled baking sheet. Return baking sheet to refrigerator till chocolate is set, at least 30 seconds.
Notes :
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