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.