Date and Ginger Fans

Yields:	16 servings
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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.

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This recipe was not only tasty but very simple.