BCL - Chocolate Covered Gingersnaps Popular Recipes
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| Chocolate Covered Gingersnaps |
"A variation at the well-known chocolate mint cookies. Quick and smooth to make and easy easy up! A freezing tray to rest the dipped cookies will maintain the bottoms neat-searching."
Ingredients :
- 1 pound chocolate almond bark
- 2 (sixteen ounce) applications gingersnap cookies
Instructions :
| Prep : 20M | Cook : 48M | Ready in : 50M |
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- Place a baking sheet inside the fridge to relax.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second durations, stirring after every melting, for 1 to three minutes. Dip cookies inside the melted chocolate and location at the chilled baking sheet. Return baking sheet to refrigerator till chocolate is set, as a minimum 30 seconds.
Notes :
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