Categories: Cookies 
      Yield: 16 servings 
  
    1/4 c  Unsalted butter 
      2 T  Light corn syrup 
      4 oz Semisweet chocolate; chopped 
      6 oz Graham crackers; crushed 
    1/2 c  Pitted dates; 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.