Pecan Rice Krispies Balls

Pecan Rice Krispies Balls

Cook over low heat, stirring constantly until it boils:

1/2 cup butter (NOT SPREAD)
3/4 cup sugar
1/2 lb. dates (8oz = 1 cup)
1 egg, beaten
1 Tbls milk or cream
1 tsp vanilla
1/2 tsp salt (optional)
1/2 cup pecans
2 cups rice krispies~or store brand
Flake coconut for rolling date balls

Melt butter in 2 quart sauce pan, add sugar, dates, beaten egg, milk
and vanilla, salt, <optional.

( Got a request to explain adding the egg,
                             ~ if the butter is to hot it will cook the egg,~
        and have no holding power for the cookie/candy, so here's how I do it)

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~*~ Set the egg out (table, counter) when you begin the process of making your cookies/candy,
                          (it can warm some, if it's not fresh)

break egg into small container, and whisk with a fork,
                         (you can use a fancy kitchen gaget, but a fork works)

I add cream to the egg, and whisk it in,
                         (cause I'm lazy)

Remove the butter/sugar mixture from fire, and cool slightly; with spoon from stirring the butter and sugar constantly, VERY slowly, drizzle a small amount of warm butter/sugar mixture into egg/cream mixture, whisking together to combine; after egg mixture has warmed; re-warm butter/ sugar mixture on LOW heat and add egg/cream concoction, cook for about 3 minutes. Follow the rest of the recipe.)

Thanks Virginia R. XOXO  ~ ; o P


Cook 3 minutes over LOW heat.

Remove from heat.

Add pecans.

When cooled slightly add rice krispies.

When cooled enough to handle butter fingers roll into teaspoon size balls,
roll in flake coconut and place on cookie sheet to set and finish cooling.

Recipe from:
First United Methodist Church
Taylorville, Il

Credits to:
              Orie Herzog & Rosalie Hosto


til next time.

wild clover

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