White Chocolate Ginger Snap Jumbles
14 oz. Stauffer’s Ginger Snaps
½ c. dried cranberries
½ c. pecans, coarsely chopped
2 (11 oz.) pkg. white chocolate chips, divided 2 T. plus 1 t. vegetable shortening, divided
Pour half of cookies into large heavy duty resealable plastic bag. Crush into coarse crumbs with rolling pin then pour into large bowl. Repeat with remaining cookies. Stir cranberries and pecans into cookie crumbs.
Pour white chips into another large bowl. Remove 1/3 c. of chips and set aside. Add 2T. of shortening to large bowl of white chips. Microwave 1 minute, stir, continue to microwave in increments of 30 seconds, stopping to stir, until chips can be stirred smooth.
Add melted white chips to bowl of cookie mixture and stir to coat evenly. Drop cookie mixture by 1 T. size onto wax paper lined cookie sheets. Allow to firm up.
Melt reserved 1/3 c. white chips with 1 t. shortening in microwave, stirring every 30 seconds, until can be stirred smooth. Drizzle over jumbles.
Yield: about 5 dozen