Yield: 1 Servings
|1 \N||Stick butter or margarine|
|1 cup||Chopped pecans|
|1 pack||(8 oz) dates|
|4 cups||Rice Krispies|
|\N \N||Vanilla extract|
|\N \N||Coconut or powdered sugar|
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