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No-Bake Gingersnap Balls
No-Bake Gingersnap Balls
Yield: Makes 2 dozen cookies
These gingersnap treats are a "snap" to make–so simple that the kids can even make them themselves!
Ingredients:
20gingersnap cookies (about 5 ounces)
3tablespoons dark corn syrup
2tablespoons creamy peanut butter
1/3cup powdered sugar
Preparation:
1.Place cookies in large resealable food storage bag; crush finely with rolling pin or meat mallet.2.Combine corn syrup and peanut butter in medium bowl. Add crushed gingersnaps; mix well. (Mixture should hold together without being sticky. If mixture is too dry, stir in additional 1 tablespoon corn syrup.)3.Shape mixture into 24 (1-inch) balls; roll in powdered sugar.
Cook' s Note:
Some gingersnaps are crisper than others, so you might need to add an extra tablespoonful, or two, of corn syrup to the crumb mixture in order to hold it together.
Nutritional Information:
Serving Size: 3 balls
Fiber
Carbohydrate
25 g
Saturated Fat
Total Fat
4 g
Calories from Fat
23 %
Calories
138
Protein
2 g
Sodium
139 mg
Dietary Exchange:
Fat
1/2
Starch
1-1/2
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