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.
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