I like to pretend these are like energy bars instead of dessert. Please don't crash my worldview.
The sugar in this can be adjusted to taste, and depending on the dates you use, you may want to scale it back. Some chopped dates are coated in sugar, so with those I cut the sugar back by 1/4 cup. Chopped dates also seem to melt better than whole, but I've used both and no one complained either way.
You can also roll these into balls when cool and coat them with powdered sugar. But that looks like dessert so I do bars to keep the dream alive. —PeachyCallahan
1 8x8 pan
8 oz. box chopped dates
1 1/4 cups
chopped toasted pecans
1 1/2 cups
In This Recipe
Toast your pecans on a cookie sheet in a 350 degree oven, about 5-8 minutes, just until they start to smell nutty.
Melt dates, butter, and sugar in a saucepan over medium low heat. When it's all mushed together semi-coherently and a nice brown, remove from the heat.
Stir in vanilla, pecans, and crisped rice. Spread into a lightly greased 8x8 pan and allow to cool before cutting into bars.