Coconut-Date Rice Krispie Balls
1 stick (8 tablespoons) butter
3/4 cup granulated sugar
1 cup chopped dates
1 egg, lightly beaten
1 teaspoon vanilla extract (or can substitute rum extract if you make these for the holidays)
2 cups Rice Krispie cereal
1 cup pecans, toasted and chopped
1 1/2 cups coconut
Prepare a sheet pan by lining with parchment paper; set aside. In a large saucepan, melt butter over medium heat. Add sugar, dates, and egg. Cook for about 5 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in vanilla, cereal, and pecans. Let mixture cool for about 15 minutes, then shape into 1-inch balls. Place the coconut in a shallow dish, and roll the balls in the coconut. Place on the prepared pan. Chill until firm, about 15 minutes. Store in airtight container. Makes about 3 - 4 dozen.
This small spiral pad has lost its outside cover, but it has held some of my first and dearest recipes. My friend Janis gave me this blank recipe book just before I got married, and this month my husband and I will celebrate our 45th anniversary. I wrote recipes from home in this little book, and the Coconut-Date Rice Krispie Ball recipe is one of them, only slightly updated over the years.
Because I'm going through a "dried fruit phase" this recipe features chopped dates.
After the cooked mixture is cool enough to handle, make into 1-inch balls and roll in coconut. Chill for about 15 minutes until firm.
The crunchy taste of these little goodies takes me back in time - I remember first making these in one of my mother's copper-bottomed pots in her kitchen.