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30 servings, 1 cookie ball (28 g) each
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To easily coat cookie balls with the melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl. Place cookie balls in prepared pan; let stand until firm.
If any melted chocolate remains after all balls are coated, store in tightly covered container at room temperature until ready to use for another use.
Crushing gingersnaps is a cinch with a rolling pin and a resealable plastic bag. Or, process the gingersnaps in your food processor or blender. You will need to crush about 40 gingersnaps to get the 2-1/4 cups crumbs needed to prepare this recipe.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.