---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DATE & GINGER FANS
  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.
  
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