Ding-bats

1 Servings

Ingredients

QuantityIngredient
1Stick butter or margarine
1Egg
1cupSugar
1cupChopped pecans
1pack(8 oz) dates
4cupsRice Krispies
Salt
Vanilla extract
Coconut or powdered sugar

Directions

Combine butter, sugar, egg, and dates in a heavy saucepan. Cook over low heat, stirring continuously, until just starting to boil. Add pecans; cook 10 minutes. Continue stirring. Remove from heat. Add dash of salt, vanilla, and Rice Krispies. Mix well. Spread into a buttered 9x13 pan. Sprinkle top with coconut or powdered sugar. Cut into bars or small squares when cool.

Note: We make these cookies as a bar, but the original recipe called for making 1-inch balls and rolling them in coconut or powdered sugar. They are certainly more decorative as balls, but spreading them in a pan tastes just as good.

Posted to JEWISH-FOOD digest Volume 98 #013 by lisamontag@... (Lisa Montag) on Jan 7, 1998