INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 52
Total Fat: 6.1g
Cholesterol: 7.6mg
Sodium: 53.7mg
Potassium: 51.7mg
Carbohydrates: 19.4g
Fiber: 1.2g
Sugar: 9.4g
Protein: 1.2g