No-bake gingersnap balls

2 Dozen

Ingredients

Quantity Ingredient
20 Gingersnap cookies (about
5 ounces)
3 tablespoons Dark corn syrup
2 tablespoons Creamy peanut butter
⅓ cup Powdered sugar

Directions

Place cookies in large resealable plastic food storage bag; crush finely with rolling pin or meat mallet.

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 tablespoon corn syrup.)

Roll mixture into 24 ( 1 inch) balls; coat with powdered sugar. Yield: Makes 2 dozen cookies Typed in MMFormat by cjhartlin@... Source: Favorite Recipes

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