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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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 156 (74%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 45.8mg||14 %|
|Sodium 2.9mg||0 %|
|Potassium 5.4mg||0 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.6g|
|Protein 0.2g||0 %|
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Calories per serving: 210
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