Melt the butter in a 12 inch skillet on medium heat. Add the sugar, dates and salt and mix well.
Stir and cook the mixture until the dates have softened and incorporated into the butter. This may take some time because of the
dryness of the dates ( possibly 20 to 30 minutes). As the dates start to soften and blend into the butter, reduce the heat to low.
Remove the pan from the heat and stir in the vanilla and mix well. Add the crisp rice and mix well. When the mixture is cool enough to handle
but still good and warm, measure out with a small cookie scoop and
shape into balls. Working quickly.
The date balls can be left as is or rolled into shredded, sweetened coconut, finely chopped walnuts or chocolate sprinkles.
Store in an air tight container in the refrigerator .