Ingredients

• 8 small gingersnaps
• 1/3 cup bittersweet chocolate chips, melted (see Tip)
• 1 tablespoon finely chopped crystallized ginger
• 1 tablespoon finely chopped dried cranberries

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Instructions

1. Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.