Recipe - Ding-Bats

1 Stick butter or margarine
1 Egg
1 cup Sugar
1 cup Chopped pecans
1 pack (8 oz) dates
4 cup Rice Krispies
Salt
Vanilla extract
Coconut or powdered sugar

Combine butter, sugar, egg, and dates in a heavy saucepan. Cook over low
heat, stirring continuously, until just starting to boil. Add pecans; cook
10 minutes. Continue stirring. Remove from heat. Add dash of salt, vanilla,
and Rice Krispies. Mix well. Spread into a buttered 9x13 pan. Sprinkle top
with coconut or powdered sugar. Cut into bars or small squares when cool.

Note: We make these cookies as a bar, but the original recipe called for
making 1inch balls and rolling them in coconut or powdered sugar. They are
certainly more decorative as balls, but spreading them in a pan tastes just
as good.
Posted to JEWISHFOOD digest Volume 98 #013 by lisamontag@juno.com (Lisa
Montag) on Jan 7, 1998