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- 1 1/4 cups crushed gingersnaps
- 1/2 cup powdered sugar
- 1/3 cup sweetened condensed milk
- 1 tablespoon molasses or 1 1/2 teaspoons rum or coffee liqueur
- 1 1/2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 3 ounces white chocolate baking squares with cocoa butter, chopped
- 1 cup canned vanilla frosting
- Red decorative sugar
1. In a food processor combine 1 cup of the gingersnap crumbs, the powdered sugar, sweetened condensed milk, molasses, vanilla, and cinnamon. Cover and process until well combined. Transfer to a bowl; stir in remaining gingersnap crumbs. Cover and chill for 1 hour or until dough is easy to handle.
2. Line an extra-large baking sheet with waxed paper; set aside. Using a rounded teaspoonful of dough, shape dough into a 1x1/2-inch log. Place on prepared baking sheet. Repeat with the remaining dough.
3. In small saucepan cook and stir white chocolate over low heat until chocolate melts. Add frosting; heat and stir until mixture is smooth. Using a fork, dip logs, one at a time, into white chocolate mixture, allowing excess to drip off. Return to waxed paper. Sprinkle logs with red decorative sugar. Let stand about 30 minutes or until set.
- Layer logs between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- cal. (kcal) 81,
- Fat, total (g) 3,
- chol. (mg) 1,
- sat. fat (g) 1,
- carb. (g) 13,
- sugar (g) 10,
- pro. (g) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 4,
- sodium (mg) 46,
- Potassium (mg) 41,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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