Swapped at the 2011 Cookie Swap by SENY Vegetarian Option columnist Laura Togut.
Adapted from the First Prize Pie Crust Cookies.
- Yield:2 dozen bars
- 2 6-10 oz boxes ginger snap cookies
- 1 1/2 sticks butter, melted
- 1 12 oz bag chocolate chips
- Cayenne, allspice, cinnamon, and salt, to taste
Grind gingersnap cookies in a food processor until fine. Line a small cookie sheet (preferably one with sides) with foil or grease well. Melt the butter and add to the ground gingersnaps in stages, mixing after each addition until the crumbs are the texture of wet sand. It may use less butter, depending on the gingersnaps.
Firmly press the mixture into the cookie sheet, and chill for at least 30 minutes. Preheat the oven to 350.
Once chilled, bake for 6-8 minutes. While it cools, melt the chocolate. Once the cookie is mostly cool, evenly spread a thin layer of chocolate over it and lightly sprinkle with cayenne, allspice, cinnamon, and salt. Cool completely, and cut into squares. Other shapes are also acceptable.