No-bake gingersnap balls

Yield: 2 Dozen

Ingredients:

20 Gingersnap cookies (about
5 ounces)
3 tb Dark corn syrup
2 tb Creamy peanut butter
1/3 c Powdered sugar

Instructions:

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@msn.com Source: Favorite Recipes