Ding-bats

1 Servings

Ingredients

Quantity Ingredient
1 Stick butter or margarine
1 Egg
1 cup Sugar
1 cup Chopped pecans
1 pack (8 oz) dates
4 cups Rice 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

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