1 (19 ounce) can candied ginger
1 cup orange zest, juice reserved
1 cup chocolate syrup
3 tablespoons milk
1 egg
3 teaspoons vanilla extract
Line cookie mix with ginger and orange zest. Place over a double boiler in the microwave oven, stirring occasionally to prevent browning. Pour through a whisk or sieve into a small bowl. Blend in chocolate syrup and milk. Pour mixture over cookie mix; chill before cutting into squares.
Roll the mixture out on a piece of waxed paper or parchment. Brush evenly onto the edges of an ungreased 9x5 inch pan. Refrigerate overnight before serving. Preheat oven to 375 degrees F (190 degrees C).