Easy Gingersnap Balls Recipe - No Bake Dessert

INGREDIENTS

20 gingersnap cookies (about 5 ounces) 3 tablespoons dark corn syrup 2 tablespoons creamy peanut butter 1/3 cup 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. This recipe appears in: Ginger & Spice NUTRITIONAL INFORMATION: Serving Size: 3 balls Fiber <1 g Carbohydrate 25 g Saturated Fat <1 g 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