Author Notes: Is this a cookie? Or a candy? How about simply: a treat. An incredibly good treat that comes down to us from my grandmother, Alice Abowd. I donâ€™t know how long Rice Krispie treats have been in circulation, but I have to believe that these pre-date them. Made not with marshmallows but instead a caramel-like sauce of dates, butter and sugar cooked to a creamy thickness, then mixed with crisp rice cereal, I canâ€™t help but call these chewy-crisp sensations a grown-up Rice Krispie treat. - Maureen Abood
Makes 2 dozen
- 4 tablespoons butter
- 1/2 cup sugar
- 1 egg, lightly beaten
- 1 cup dates, finely chopped
- 2 cups crisp rice cereal, such as Rice Krispies
- 1/2 cup toasted walnuts, chopped (optional)
- 1 cup flaked sweetened or dessicated (unsweetened) coconut
- In a small, heavy saucepan over low heat, melt the butter with the sugar.
- Add the egg and combine, stirring until warmed through, about a minute.
- Add the dates and increase heat to medium-low. Cook, stirring constantly, until the mixture is thick, 5-7 minutes.
- Remove from heat and add the crisp rice cereal and nuts if using. Stir until the cereal completely coated.
- When the mixture is cool enough to handle but still very warm, shape heaping teaspoons of the mixture into cohesive balls between the palms of your hands. Roll in coconut (it will only lightly coat the balls, not completely, which allows for a nice balance of flavors).
- Cool, then store in an airtight container.