- 20 gingersnap cookies
- 3 tablespoons dark corn syrup
- 2 tablespoons creamy peanut butter
- 1⁄4 cup powdered sugar
Directions See How It's Made
- Place cookies in large resealable bag; crush fine with rolling pin.
- Combine corn syrup and peanut butter in medium bowl.
- Add crushed cookies; mix well.
- Should hold together but be sticky.
- If it is too dry add a little more corn syrup.
- roll mixture into 24 balls.
- Coat with sugar.