Crispy Date Bars Recipes

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!

Steps:

• Coat a 9 x 13 inch pan with spray oil or margarine.
• In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal when the marshmallows have melted; stir until cereal is coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
• Let set for 2 to 3 hours. Cut into squares.

Steps:

• Combine butter, dates and brown sugar in sauce pan. Cook over low heat for 5 minutes, stirring constantly. Remove and add vanilla, nuts, coconut and rice cereal. Stir till well blended. Press down hard into a buttered 9x9-inch pan. Sprinkle with additional coconut and powdered sugar. When cool, cut in strips or squares.

Steps:

• In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Steps:

• In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
• Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
• Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

Steps:

• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. , In a large saucepan, combine the dates, sugar and water. Cook for 10 minutes or until thickened, stirring frequently. Stir in walnuts. Spread over crust. , Bake at 350° for 30 minutes. Cool on a wire rack. Cut into squares; top with whipped topping.

Steps:

• 1. In small mixing bowl, combine flour, brown sugar and 1/2 cup margarine, mixing until crumbly. Press into ungreased 9 x 9 x 2-inch baking pan. 2. Bake at 375°F about 10 minutes or until golden brown. Set aside.3. In 2-quart saucepan, combine dates, granulated sugar and 1/2 cup margarine. Cook over medium heat until mixture boils. Simmer 3 minutes, stirring frequently. Blend about 1/4 cup hot mixture into beaten egg. Return egg mixture to saucepan, stirring constantly. Cook just until mixture bubbles. Remove from heat. Stir in KELLOGG'S RICE KRISPIES cereal, nuts and vanilla. Spread over baked crust. Cool completely.4. In medium mixing bowl combine powdered sugar, vanilla and cream cheese, beating until smooth. Add 2 to 3 teaspoons milk, if desired. Spread over filling. Store in refrigerator.