Gingersnaps

INGREDIENTS

one pound chocolate almond bark
two (16 ounce) packages gingersnap cookies

DIRECTIONS

Put a baking sheet in the refrigerator to chill.

Dissolved chocolate in a microwave-safe glass or ceramic bowl in thirty second intervals, mixing after each melting, for one to three minutes. Dip cookies in the dissolved chocolate and place on the chilled baking sheet. Return baking sheet to refrigerator till chocolate is set, at least thirty seconds.

For more delicious delights check out my page.
Hive account@dessertrecipes
😉