Whoa. Where did this week go? As promised, here is a tasty way to use crystallized ginger. Recipe adapted from chow.com. Makes approx. 24 bars.
12 tablespoons unsalted butter (1 1/2 sticks), melted
3 1/2 cups graham cracker crumbs
1/3 cup finely chopped candied ginger
1 1/3 cups sweetened flaked coconut
6 ounces carob chips
1/4 cup white sesame seeds
1 (14-ounce) can sweetened condensed milk
Heat the oven to 350°F and arrange a rack in middle. Coat a 13-inch-by-9-inch baking dish with butter and line with parchment paper; set aside. Combine butter and graham cracker crumbs in a medium bowl and mix until moist throughout. Sprinkle over bottom of baking dish and press down lightly to form an even layer; set aside. Combine almonds and candied ginger in the bowl of a food processor and pulse until pieces are pea-sized, about 20 times. Add coconut and pulse a few more times until coconut is oat-sized. Evenly sprinkle carob chips over graham cracker crust followed by ginger-nut mixture. Top with sesame seeds then drizzle sweetened condensed milk evenly over top. Bake bars until golden brown around edges and springy to the touch, about 25 to 30 minutes. Let cool completely before slicing.