Crisp Rice Date Nut Balls Recipes

DATE NUT BALLS

Steps:

• In a large bowl, combine Rice Krispies and pistachios. In a large saucepan, combine butter, dates and sugar. Cook and stir over medium heat until mixture is combined., Remove from heat. Stir in vanilla. Pour over Rice Krispies mixture; stir to coat. When cool enough to handle, press into 1-1/4-in. balls. Cool. If desired, roll in confectioner's sugar. Store in an airtight container at room temperature.

DATE-NUT BALLS

Steps:

• Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in the melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat and stir in crispy rice cereal and pecans. Let mixture cool until easily handled, 5 to 10 minutes.
• Form mixture into small balls using your hands.
• Pour confectioners' sugar into a resealable bag; add date-nut balls and lightly shake bag until balls are coated.

COCONUT-DATE RICE KRISPY BALLS

Steps:

• 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.
• 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)

DATE RICE KRISPIES BALLS

Steps:

• Combine butter, dates, and brown sugar in saucepan.
• Heat and stir until mushy.
• Remove from heat and stir in vanilla and rice Krispies.
• Roll into small balls and cover in coconut.

COCONUT DATE BALLS

Steps:

• In a medium saucepan over medium heat, combine the eggs sugar and dates. Bring to a boil, stirring occasionally, and boil for 5 minutes. Remove from heat and stir in the butter and vanilla. Mix in crispy rice cereal. Butter hands and roll the mixture into walnut sized balls. Roll the balls in coconut. Serve.

DATE RICE KRISPIES BARS

Steps:

• Combine butter, dates and brown sugar (or Splenda) in saucepan. Cook over LOW heat for 5 minutes, stirring constantly.
• Remove and add vanilla, nuts, coconut and rice cereal. Stir until well blended.
• Press down hard into a buttered 9 x 9 inch pan. Sprinkle top with additional coconut and lightly press inches (or use optional method of cutting and roll into logs and roll in powdered sugar without coconut).
• When cool cut in strips or squares.
• Enjoy!

CRISP RICE DATE NUT BALLS

Steps:

• In sauce pan, combine sugar, margarine, salt and dates.
• Allow to boil for five minutes, stirring constantly.
• Remove from heat, add vanilla.
• Fold in crisp rice cereal and nuts.
• While warm, roll into balls and let dry on waxed paper or racks.
• To make balls, butter hand well and keep buttering while you work.
• When cold, roll into confectioners sugar.

RICE KRISPIES DATE BALLS (AKA ANGEL COOKIES)

Steps:

• In a saucepan, melt butter.
• Add dates and granulated sugar and cook slowly, stirring constantly, until blended.
• Add cereal and coconut, stirring to combine.
• Remove from heat and let cool until you can handle the mixture without burning your fingers.
• Form into 1" sized balls with greased hands, then roll each into powdered sugar to coat.

DATE NUT BALLS

Steps:

• In a medium saucepan over medium low heat, melt butter.
• Add sugar, vanilla, egg, and dates.
• Stir constantly 3 to 4 minutes or until egg is cooked and mixture is slightly thickened.
• Remove pan from the heat.
• Stir in puffed rice cereal and walnuts.
• Mix until well blended.
• Set aside to cool.
• When cool, roll into 1-inch balls.
• If dough is sticky, dip fingers in water and then roll.
• Place cookies on a parchment-lined cookie sheet.
• Refrigerate until serving.
• Store cookies in an airtight container in the refrigerator.