Gingersnap S’mores….For Dippin’
20 gingersnap cookies
10 large marshmallows
1 1/2 Cups chopped chocolate or chocolate chips
White non pareil sprinkles
1. Preheat oven’s broiler. Place 10 gingersnap cookies onto a parchment or foil lined baking sheet. Top each cookie with a marshmallow. Place under broiler and watch very carefully until marshmallows start to puff up and brown slightly. Remove and top with remaining 10 cookies pressing down to seal.
2. Place chocolate into a double broiler (heat proof bowl over saucepan filled with water) over medium heat. Stir until chocolate is melted and smooth. Take cookies and dip half in chocolate. Place back onto foil or parchment and sprinkle with white sprinkles. Let chocolate harden then ready to dip!