Date-Nut Sticks

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These are delicious. Made them for Christmas along with other yummy desserts and these were a big hit. Thank you, Paula...you are the best!

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My son loves date nut coconut cookies. These are perfect! We had to tweak the recipe a bit due to food allergies. We omitted the eggs and used powdered sugar. Doing this we did not have to boil the sugar as long and all came together well. What we loved the best was the end result.
We Love Paula's recipes because they are home ready and family friendly. Everyone enjoys her recipe finds and enjoys her show.

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I love this recipe and have made it many times for the holidays. However, I've tweaked it a lot to make it to my taste. The recipe calls for too much sugar, since dates are already sweet. I only used one quarter of the sugar. Secondly, I added about 1/4 tsp. of salt to balance the sugar. Lastly, before stirring in the rice cereal, I added the zest of one orange, and juice of half the orange. I also rolled it in almond flour instead of coconut or powdered sugar.....it helps balance the sweetness and makes it completely "unsticky" to eat!

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I needed a quick recipe for my exchange party and knew that Paula would have something. They were delicious. I added 1 1/2 cups of sugar instead of 2 cups. Since the dough was sticky, I put the batter in the fridge for awhile....much easier to work with. The ball shape was much easier also.
While you're enjoying this tasty treat, t's the kind of cookie that makes you wonder what's in them.

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Every Christmas my parents made a version of these except they rolled them into balls and rolled them in powdered sugar instead of the coconut. They bring back great memories.

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I get RAVE reviews for my version of this recipe.

I do most everything the same -- but I use 1 1/4 sticks of soften butter, 1 cup of Splenda, 6 oz of dates, 4 oz of chopped dried cherries, and no coconut - I rolled in crushed almonds. Add the Splenda to the butter first, then the dried fruit, stir, then the eggs and other stuff.

I call them "Mystery Balls" because everyone asks "What's in these?!" (They say it nicely They don't expect me to say dates & Rice Krispies!

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The recipe here and in her book are different, one calling for 2 teaspoons of vanilla, here 1. It is just a gloppy mess which will be wonderful for my work cookie exchange tomorrow. Sorry I trusted it.

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I'm from Savannah too and my Aunt Jan from Atlanta would always make these for christmas, but they were a little different... And now I have changed them around too. I have tried this version about 6 times so far... very good compliments from everyone in my family. Some people didn't like the coconut so I did half n half.
1. Powder the nuts in a blender until fine powder
2. Use dried chopped dates and or pre-chopped sweetened or fresh.
3. After you let the cooked mixture cool, get your bowl of ice water ready, make two containers - 1 for powdered sugar and 1 for sweet coconut.
4. Wet your hands in the ice water, then you pinch the mixture out of the pan, into a finger sized bar. Press the mixture together as you form them.
5. Your wet fingers will help add a little extra moisture to get the coating to stick - make about half the recipe in just unsifted powdered sugar, and the other half in first coconut AND THEN unsifted powdered sugar.
I would usually place the bars directly into my storage container - one for each coating type. Let the bars dry out for a day or two in an airtight container. You could use some tissue paper at the bottome of the container to help this along. This will also allow the rice krispies to absorb the moisture a little and it will end up being firm, but not too crunchy or hard to bite - especially for people with teeth problems. Add extra powdered sugar if it becomes completely absorbed. Make sure you wash your hands in a separate bowl before putting them in the ice water. I just stood by the sink and did all 50 bars.

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I must be the only cook on the Eastern Seaboard that could not make this recipe! I followed the directions but the mixture did not set up enough to work with, plus I didn't even think it tasted good!

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This is a great date recipe. Rich, buttery and easy. Best of all it doesn't heat up your house in the middle of summer. Thanks Paula.