Boy Bakes Treats - Date and Ginger Slice

Date and Ginger Slice

Boy Bakes Treats - Date and Ginger Slice

This crunchy Date and Ginger Slice is somewhat similar to a classic florentine, but with a little more spice and a lot more restraint. Not only is it super easy to put together, you'll save yourself from hovering over a hot oven. All it needs is a bit of fridge time to pull it all together while you go off and live your best life.

With this bake, you're dealing with a classic trinity of flavours - the sticky caramel softness of broken-down dates, a warm spice kick brought forward by the hits of crystallized ginger, and the delicious richness of a dark chocolate topping. Surprisingly, what really brings this all together are the cornflakes. The crunch of the cereal balances the chewiness of the ginger/date combo to deliver a really satisfying bite of slice.


About 15-20 squares


35 minutes


Just set and rest


  • 230 grams pitted dates
  • 125 grams butter
  • 85 grams caster sugar
  • 2 teaspoons ground ginger
  • 1/3 cup crystallised ginger, finely chopped
  • 3 cups cornflakes
  • 180 grams dark chocolate


  1. Lightly grease a 20 x 30cm baking tin. Line base and sides with baking paper, extending the paper 2cm above the edge for easy removal later.
  2. Cut the dates into medium-sized pieces (each date should be cut into 3 or 4 pieces). Add the dates, butter, sugar and ground ginger to a saucepan over a low-medium heat, stirring for about 10 minutes, or until until the dates have softened into a sludgy mixture and there is a small amount of melted butter floating at the edges. Just before the mixture is completely coalesced, add the crystallized ginger and stir well.
  3. Drop the cornflakes into a large mixing bowl, pour the date mixture over the top of them and mix until well combined.
  4. Transfer the mix into the prepared tin, and press it out with the back of a spoon into an even layer. Let the mixture cool for about 15 minutes, then pop it in the fridge for about 30 minutes, or until it is quite firm.
  5. In a heatproof bowl, add in the chopped chocolate pieces. Set the bowl over a saucepan with a few centimetres of simmering water, making sure the bottom of the bowl doesn't touch the water. Allow the steam to melt the chocolate, stirring occasionally. Once the chocolate is fully melted and smooth, pour it over the chilled slice. Spread evenly with a knife or spatula, and if you want to get a bit fancy, use a fork to make wavy lines in chocolate to decorate.
  6. Pop the slice back in the fridge and wait about 1 hour for the chocolate to harden and set. Remove from fridge and leave out for about 10-15 minutes to take the chill out of the chocolate. Use a warm knife to cut into bars or squares to serve.

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