In saucepan, melt together butter, chocolate and corn syrup over low heat.
In food processor, chop cookies to make 2 cups (500 mL) coarse crumbs; stir into chocolate mixture along with ginger.
Spread in greased 8 inch (2 L) square cake pan; refrigerate for 2 hours.
Cut into squares; dust with icing sugar. (Bars can be layered between waxed paper in airtight container and refrigerated for up to 1 week or frozen for up to 2 months.)