This recipe was handed down by my husband’s Great-Aunt. I had to learn to make them because my husband makes a dive for them in the annual tin of cookies that his Mom makes and sends at Christmas. If I’m not aware that the package has been delivered, there might be one scant date ball hiding for me at the bottom of the tin – if I’m lucky!
Be advised, don’t make these cookies too big, or roll them too tight because you won’t be able to talk for a good long while. (Kind of like if you put a whole Turtles chocolate into your mouth before a conversation.) It just isn’t a good plan! Roll them less than the size of a quarter and you should be good to go.
On the other hand, if you have someone loud and annoying showing up at Thanksgiving, make a whole batch of big tightly rolled ones, and enjoy the silence. 🙂
¾ cup butter
1 cup chopped dates
¾ cup white sugar
½ tsp. vanilla
1 tbsp. lemon rind
2 cups Rice Krispies
½ cup chopped walnuts (we omit the walnuts from our batches because of allergies in our family)
In a pot on the stove, heat the butter and dates together over medium heat, stirring constantly until the dates and butter are a smooth paste. Add the white sugar to the butter/date mix and continue cooking for about 10 minutes on medium heat. Stir frequently to keep the mixture from burning.
Stir in vanilla and lemon rind. Add Rice Krispies and the chopped walnuts. Roll into balls, cover balls in icing sugar and store.
They can be kept for a long time in the fridge, or frozen in an air-tight container.
If this recipe sounds good, you might also have a look at the recipes below. I haven’t tried them because I have a couple of kids with peanut allergies, but they sounded good to me.
- Banana Pops with Peanut Butter, Honey and Rice Krispies (momeefriendsli.wordpress.com)
- Sweet and Salty Rice Krispy Treats (kellygetthin.wordpress.com)
- Hottest New Dessert:: Gourmet Rice Krispy Treats (enjoyingthejourneys.com)