Directions:

1. For the bars: Line a 10 x 15 jelly roll pan with parchment paper and spray with pan spray.
2. Mix coconut, cereal, sesame seeds, and honey in a mixing bowl until well blended. Pour mixture onto pan, spreading to cover entire bottom of pan. Refrigerate for 10 minutes.
3. Using a wooden spoon, combine peanut butter and ginger in a small bowl until well blended.
4. Remove pan from refrigerator and spread the peanut butter mixture on top of the honeyed rice using an offset spatula, making sure to cover the entire base. Place the pan back into the refrigerator for 10 minutes.
5. For the ganache: Place the chocolate into a stainless steel mixing bowl. Heat the cream to a boil in a small saucepan over medium heat. Remove from heat.
6. Pour the cream over the chocolate and whisk until chocolate is melted and combined with cream.
7. Remove the sheet pan from the refrigerator and pour the ganache over it, swirling the pan to cover entire dessert.
8. Place pan into refrigerator until needed. For easier slicing, place the sheet pan in freezer for 1 – 11⁄2 hours. Cut into approximately 3 x 2-inch bars.