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 1-inch 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 JEWISH-FOOD digest Volume 98 #013 by firstname.lastname@example.org (Lisa Montag) on Jan 7, 1998
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|Serving Size: 1 Serving (983g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1578 (36%)|
|Amt Per Serving||% DV|
|Total Fat 175.3g||234 %|
|Saturated Fat 66g||330 %|
|Monounsaturated Fat 70.2g|
|Polyunsanturated Fat 28g|
|Cholesterol 452.2mg||139 %|
|Sodium 1098.3mg||38 %|
|Potassium 682.1mg||18 %|
|Total Carbohydrate 711.2g||209 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 699.7g|
|Protein 24.9g||36 %|
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Calories per serving: 4384
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