Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Unsalted butter 6 oz Graham crackers; crushed
2 tb Light corn syrup 1/2 c Pitted dates; chopped
4 oz Semisweet chocolate; chopped 1/3 c Preserved stem ginger;chop'd

-------------------------TO FINISH------------------------------
Powdered sugar; sifted

Melt butter, corn syrup and chocolate in a large bowl placed over a
pan of gently simmering water, stirring frequently until well
blended. Add graham crackers, dates and ginger to chocolate mixture.
Mix thoroughly. Spread evenly in a 9-inch-fluted flan pan with
removable bottom, smoothing with the back of a spoon. Refrigerate 1
to 2 hour or until firm. Carefully remove side from pan. Cut mixture
in even-sized, wedge-shaped pieces. Using a spatula, carefully
loosen cookies from base of pan, sprinkle with powdered sugar, then
arrange neatly on a serving plate. Keep refrigerated, or in a cool
place, until serving. Can be stored in an airtight container in a
cool place for 2 to 3 days. Source: "The Book of Cookies" by Pat
Alburey, HP Books.

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