No Bake Rice Krispies Cookies With Dates Recipes

Steps:

• Melt butter in a saucepan and add sugar and dates; stir over low heat until gummy.
• Add 2 beaten eggs and cook for 1 minute.
• Remove from heat and stir in 4 cups rice krispies.
• Cool slightly.
• Roll into balls with crushed walnuts or coconut.

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.

Steps:

• Cook the first 7 ingredients over medium head for 8 minutes.
• Stir constantly.
• Add vanilla and rice krispies and shape into balls.
• Roll in coconut, let cool.

Steps:

• In a large skillet, combine the dates, coconut, sugar, butter, egg and salt. Cook and stir over medium heat until mixture thickens and reaches 160° or is thick enough to coat the back of a metal spoon, about 5 minutes. Remove from the heat; stir in vanilla, cereal and walnuts. Cool for 10 minutes., With slightly moistened fingers, shape tablespoonfuls into strawberry shapes; roll in red sugar. Place on waxed paper-lined baking sheets. Decorate tops with pieces of green candied cherries or pipe leaves on strawberry tops with green icing.

Steps:

• Beat eggs and brown sugar together; stir in dates.
• Pour mixture into a lightly greased heavy frying pan.
• Cook, stirring constantly, over medium heat until dates are soft (8 to 10 minutes); remove from heat.
• Stir in remaining ingredients except coconut; cool to lukewarm.
• Shape mixture into small balls and roll in coconut.

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.

Steps:

• In a large saucepan, melt butter.
• Add slightly beaten egg, sugar, coconut, dates and salt.
• Cook, stirring constantly, until thick.
• Remove from heat and add vanilla.
• Add cereal and nuts.
• Cool slightly.
• Butter hands and roll a heaping teaspoon into a ball and then add a point to make it into the shape of a strawberry.
• Immediately roll in red sugar and place on waxed paper (kids can help with this step since the faster you roll them in sugar, the better).
• When all the cookies are made, add green icing stems (I use decorator tip #349).
• When stems are firm to the touch, place in candy papers and store in an airtight container.