No-bake Ginger Slice

Every year we get a spell of hot weather in the pacific northwest and it’s time for me to find no-bake cookies to make. Many recipes have you cook something on the stove, and I wonder if that’s really any cooler than using the oven. My house it too warm to do much of anything, so thankfully these are very quick to make and then just need time in the refrigerator.

This is a recipe that is easy to make gluten free, which is good since I try to make gluten free recipes occasionally. I found gluten free gingersnaps at the store, and that is the only component that contains gluten. Since these are ginger cookies and I love ginger, my husband suggested adding some finely diced candied ginger, and that adds a lot to these cookies.

There isn’t really anything difficult about these cookies. The ginger base is a little on the oily side, but not too bad. I let the base set for about 30 minutes before topping them with chocolate. Our house is so warm that even 10 minutes out on the counter was a challenge for these volatile cookies! I topped with chocolate, a little less than the original 200 grams that were called for, but I had plenty of topping. I did bring them out of the refrigerator to cut them, and they were soft enough to cut almost immediately. As hoped, these have a nice ginger flavor, highlighted by chunks of candied ginger!

No-bake Ginger Slice
250 grams gingersnaps
70 grams butter
80 grams sweetened condensed milk
1 tablespoon golden syrup
1 teaspoon ginger
2 tablespoons finely diced candied ginger

150 grams dark chocolate, chopped
45 grams butter

Line an 8” square pan with foil and spray the foil with nonstick cooking spray.

Place the gingersnaps in a food processor and pulse until the cookies become crumbs. Transfer the crumbs to a larger mixer bowl.

Melt the butter in a microwave safe bowl, stirring the butter every 30 seconds. Remove the bowl from the microwave and whisk in the sweetened condensed milk, golden syrup, and ginger. Pour this mixture into the mixer bowl with the gingersnap crumbs and mix to combine. Add the candied ginger and mix to incorporate.

Press into the bottom of the prepared pan and refrigerate while you make the topping.

In a medium microwave safe bowl, combine the chopped chocolate and butter. Microwave, stirring every 30 seconds, until the chocolate is melted and the mixture is smooth. Pour the chocolate over the gingersnap base and smooth to an even layer.

Refrigerate for at least 2 hours before cutting into squares.

Recipe from Chef Not Required