A nutty twist on Rice Krispie treats; delicious and sweet.
| Yield | |
|---|---|
| Source | Holly Hannaway, Tampa, Florida; Doris Cooper, Ft. Worth, Texas |
| Prep time | 30 minutes |
| 1⁄2 | Cup | butter (1 stick) |
| 1 | Cup | dark brown sugar (reduce to 3/4 cup if using chopped dates packed in sugar) |
| 1⁄2 | Pound | dates (chopped) |
| 1⁄2 | Teaspoon | water |
| 1⁄2 | Cup | coconut |
| 1 | Cup | pecans (or walnuts, chopped) |
| 1⁄2 | Teaspoon | vanilla |
| 2 | Cup | Rice Krispies |
| powdered sugar |
Over low heat, melt butter in 3-qt. saucepan and add sugar. Add dates and water and stir frequently for 6 minutes. Add coconut, nuts, and vanilla. Remove from heat and add Rice Krispies (mixture will be very stiff). Immediately roll into 1-inch balls (start from edges since they will cool sooner). Roll in powdered sugar and place on racks to cool. Makes 72 cookies.
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