RCI-DS.003.0269.001
Rice Krispies Balls
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
Prep35 min
Cook40 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- 3 tablespoons
- 1 cup
- 2 unit
- cut dates1 pound
- 1 cup
- 1 teaspoon
- 3 cups
- 1 unit
Method
1
Melt the oleo in a large saucepan over medium heat, then add the sugar and stir until combined.
2
Beat the eggs in a small bowl, then add them to the saucepan with the melted oleo and sugar mixture, stirring constantly.
1 minutes
3
Add the cut dates to the saucepan and stir well to combine all ingredients.
1 minutes
4
Continue cooking the mixture over medium heat, stirring frequently, until it thickens and holds together when pressed.
8 minutes
5
Remove the saucepan from heat and let the mixture cool for 2-3 minutes until it is cool enough to handle.
6
Stir in the vanilla extract and chopped nuts until evenly distributed.
7
Fold in the Rice Krispies gently until all cereal is coated and the mixture holds together.
8
Spread the flaked coconut on a shallow plate or baking sheet.
9
Using damp hands or a small ice cream scoop, form the mixture into 1-inch balls and roll each ball in the flaked coconut to coat completely.
10
Place the finished balls on a parchment-lined baking sheet and allow them to cool and set for 10-15 minutes before serving.