INGREDIENTS

2 cups ginger biscuits, crumbled
1/3 cup melted butter
4 oz chopped milk chocolate
1/2 cup caramel chips
1/4 cup + 2 tbsp finely chopped candied ginger
3/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
3 oz. melted milk chocolate

PREPARATION

1. In a bowl, combine the crumbled cookies with the butter until the mixture is moistened. Press cookie mixture into bottom of 9-inch (23 cm) square pan lined with parchment paper. Bake in preheated 350°F (180°C) oven 12 to 15 minutes or until crust is firm. Remove from oven and let cool.

2. Sprinkle cooled crust with chopped milk chocolate, caramel chips and 1/4 cup (60 ml) candied ginger. In a bowl, whisk together brown sugar, eggs and vanilla for 3 minutes until pale and puffy. Add flour and salt and mix until dough is smooth. Pour batter over crust.

3. Bake in preheated 375°F (190°C) oven 20 to 23 minutes or until golden and firm to the touch. Remove from oven and let cool completely. Cut into squares. Sprinkle the squares with the melted milk chocolate and sprinkle with the remaining candied ginger. Let stand 30 minutes or until chocolate has set (squares will keep up to 4 days in refrigerator or up to 2 weeks in freezer.)

http://www.coupdepouce.com/cuisine/desserts/recette/carres-au-caramel-et-au-gingembre-confit#cxrecs_s