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1
Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan.
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2
Bake for 8 to10 minutes, remove from oven.
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3
Then reduce oven temperature to 325 degrees F.
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4
Whisk all ingredients together in a medium bowl.
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5
Pour the filling over the prepared crust.
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6
Bake until the filling is almost set, about 20 to 22 minutes.
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7
Cool the bars completely in the pan set on a wire rack.
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8
Refrigerate the bars for at least 2 hours, until chilled.
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9
In a medium saucepan, bring the milk and cream to a gentle boil.
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10
Add the chopped chocolate and let stand for 30 seconds to melt the chocolate.
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11
Whisk the mixture until the chocolate is completely melted and the mixture is smooth.
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12
Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool.
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13
Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer.
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14
Freeze the bars in the pan for at least 1 hour before cutting.
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15
Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
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16
In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat.
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17
Continue to boil until the syrup is reduced to about 1/3 cup.
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18
Remove the pan from the heat and let the mixture cool for 5 minutes.
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19
Stir in the ginger liqueur and pour the syrup into a blender.
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20
Add the mint leaves and blend until the mint is finely chopped.
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21
Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
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22
Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts
