Date and ginger fans

1. Melt butter, corn syrup and chocolate in a large bowl placed over a pan of gently simmering water, stirring frequently until well blended.
2. Add graham crackers, dates and ginger to chocolate mixture.
3. Mixi thoroughly.
4. Spread evenly in a 9-inch-fluted flan pan with removable bottom, smoothing with the back of a spoon.
5. Refrigerate 1 to 2 hour or until firm.
6. Carefully remove side from pan. Cut mixture in even-sized, wedge-shaped pieces.
7. Using a spatula, carefully loosen cookies from base of pan, sprinkle with powdered sugar, then arrange neatly on a serving plate.
8. Keep refrigerated, or in a cool place, until serving.
9. Can be stored in an airtight container in a cool place for 2 to 3 days.