coconut-date rice krispy balls

Name: Coconut-Date Rice Krispy Balls
Yield: 3
Ingredients: 8 tablespoon(s) (1 stick) unsalted butter; 3/4 cup(s) sugar; 1 cup(s) chopped dates; 1 - lg egg, lightly beaten; 1/4 teaspoon(s) salt; 1 teaspoon(s) vanilla extract; 2 cup(s) rice krispies cereal; 3/4 cup(s) pecans, toasted and chopped; 11/2 cup(s) sweetened shredded coconut

(1 RATING)

109 Pinches 1 Photo

Leslie Bernardi

Pascagoula, MS

Updated on Jun 23, 2010

I love making these no- bake date and nut treats in the summer because they only require about 5 min of cooking! Make sure the date mixture doesnt boil rapidly or it will curdle the egg!

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yield 3 doz

Ingredients

8 tablespoons (1 stick) unsalted butter
3/4 cup sugar
1 cup chopped dates
1 - lg egg, lightly beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups rice krispies cereal
3/4 cup pecans, toasted and chopped
11/2 cups sweetened shredded coconut

How To Make coconut-date rice krispy balls

Step 1

Melt butter in lg pot over med heat. Add sugar, dates, egg and salt and cook, stirring occasionally, until sugar is dissolved, about 5 min. Off heat, stir in vanilla, rice krispies and pecans until incorporated. Let cool 15 min.

Step 2

Place coconut in shallow dish, Shape cooled mixture into 1 in balls, roll in coconut, transfer to parchment lined rimmed baking sheet, and refrigerate until firm, about 15 min. Serve. (Balls can be stored in airtight container at room temp for up to 3 days)
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