Easy Chocolate Orange Gingersnap Drops for the non-candy-maker

Servings: 30 serving(s)

Prep time: 15 minutes

Total time: 75 minutes

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chocolate orange gingersnap drops

These are one of those festive treats that is perfect for those who can’t resist the bright holiday flavours of candied ginger, gingersnaps and dark chocolate. The people who want to nibble something that tastes unmistakeably of Christmas, and an old fashioned Christmas at that.

chocolate orange gingersnap drops

Every December I am reminded of the fact that candy making is not my thing. I love the idea of it – I grew up eating ribbon candy and barley toys made by Ganong Bros., just down the road in St. Stephen New Brunswick. My mom even shipped them to me when I was living in France so I wouldn’t miss all of our family traditions the year I didn‘t make it home for the holidays.

chocolate orange gingersnap drops

Christmas candy is a beautiful thing but my candy thermometer confidence is low so I only attempt candy about once every four years. This is not one of those years.

Hence the appeal of this holiday candy. No thermometer required. In fact there is hardly any effort required at all. You just do a little crushing, a little melting and a little mixing.

This is another outstanding recipe from the new Messy Baker cookbook.

Chocolate Orange Gingersnap Drop Recipe

Makes about 30

Adapted from The Messy Baker

  • ¾ cup chopped toasted walnuts
  • 1 cup roughly crushed gingersnaps (about 4 oz)
  • 1/3 cup finely chopped candied ginger
  • Zest of ½ an orange
  • ½ cup butter
  • ¼ cup Crosby’s Fancy Molasses*
  • 7 oz dark chocolate
  • 1 egg, lightly beaten
  1. In a medium bowl combine the walnuts, gingersnap crumbs, candied ginger and orange zest.
  2. Place about 30 mini paper cups (smaller than mini muffin cups) on a sided cookie sheet.
  3. In a medium saucepan gently melt the butter with the molasses. Bring to a gentle boil, remove from heat and add chocolate. Stir until melted then beat in the egg.
  4. Pour over the crumb mixture and mix with a spatula until well combined.
  5. Drop by heaping tablespoonful into paper cups. Refrigerate until firm.

*The original recipe called for corn syrup or Lyle’s Golden Syrup. If you want to mellow the flavour a bit use 2 Tbsp. molasses and 2 Tbsp. syrup.

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2 thoughts on “Easy Chocolate Orange Gingersnap Drops for the non-candy-maker

  1. Pam says:

    Thank you for the excellent recipes. Can you please suggest some egg substitutes for the recipes. Thanks. Pam

    1. Hi Pam, I can’t think of an egg substitute for this particular recipe, although I suspect you could just omit the egg.

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