- 1 pound chocolate almond bark
- 2 (16 ounce) packages gingersnap cookies
Place a baking sheet in the refrigerator to chill.
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Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Dip cookies in the melted chocolate and place on the chilled baking sheet. Return baking sheet to refrigerator until chocolate is set, at least 30 seconds.