Date Balls (Double Batch)

One of my family’s favorite holiday cookies are date balls. They are stovetop cookies and don’t even require turning on an oven. I made a double batch for the Christmas season. This time I used a few less walnuts (I didn’t see the point in opening up a new bag just for 1/4 cup of them) and a few more Rice Krispies (in place of the walnuts). Since I have a quart of vanilla bean paste begging to be used in my cupboard, I poured that in instead of vanilla extract. The result? I actually like these date balls better than the original recipe. The extra Rice Krispies add some pleasant crunch, and the vanilla bean paste takes the flavor out of the park.


Date Balls (Double Batch)
Prep time
Cook time
Total time
Serves: 106
  • 1 cup butter
  • 2 (8 oz.) packages chopped dates
  • 4 egg yolks
  • 1&1/2 cup white sugar
  • 4 cups rice cereal
  • 1 (8 oz.) bag cup chopped walnuts (1&3/4 cups)
  • 1 Tablespoon vanilla bean paste (can substitute vanilla extract)
  • 2 cups powdered sugar for coating
  1. In a large saucepan, over medium heat, melt butter. Add dates, egg yolks, and sugar; bring to a boil.
  2. Boil 2 minutes, stirring constantly. Remove from heat and stir in rice cereal, walnuts, and vanilla.
  3. Let mixture in pan cool in refrigerator about 15 minutes. (Mixture should be cool enough to handle but still pliable).
  4. Roll into tablespoon-sized balls. Place on waxed paper to set.
  5. Put powdered sugar in a ziploc bag. Shake several balls at a time in the sugar to coat evenly. Remove from bag and place on waxed paper.
  6. Roll balls one more time to make the powdered sugar adhere nicely.

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