1 1/2 cups powdered sugar
2 tablespoons maple-flavored syrup
1/8 teaspoon salt
2 tablespoons finely chopped crystallized ginger
2 tablespoons finely chopped walnuts
1 cup real semi-sweet chocolate chips
1 tablespoon shortening
2 tablespoons white baking chips
1/4 teaspoon shortening
Line small baking sheet with waxed paper; set aside.
Combine powdered sugar, butter, syrup and salt in medium bowl. Beat at low speed until well mixed. Beat at medium speed until smooth. Stir in ginger and nuts.
Shape mixture into 1-inch balls; place onto prepared baking sheet. Refrigerate 20 minutes until firm.
Meanwhile, place chocolate chips and 1 tablespoon shortening in bowl. Microwave 1 minute; stir. Continue microwaving 30-40 seconds, stirring once, until melted and smooth.
Place waxed paper onto flat surface. Place 1 candy on fork (keeping remaining candies refrigerated). Dip into melted chocolate, coating entire candy and allowing excess to drip off by tapping fork against side of bowl. Place onto waxed paper. Repeat with remaining candies. Refrigerate 5 minutes until chocolate is set.
Place white chips and 1/4 teaspoon shortening in bowl. Microwave 30-45 seconds or until melted. Drizzle white chocolate over chocolate-coated candies.
Store refrigerated. Remove from refrigerator 15 minutes before serving.
- The semi-sweet chocolate thickens as you dip candies. Reheat in microwave 15-20 seconds or until warm and thin enough for dipping.
- To keep ginger from sticking to knife, spray knife with no-stick cooking spray prior to chopping.