“This is from my favorite candy book "Chocolates and Petits Fours" by Beverly Sutherland Smith. Whenever I need a candy for a gift basket this is the book I go to. The serving portions on this is dictated on what size you cut the strips into. Make sure you press this very firmly or it will not hold together.”
40 candies

Ingredients Nutrition

  • 4 ounces semisweet chocolate, chopped
  • 34 cup pitted dates, finely chopped
  • 12 cup pecans, finely chopped
  • 13 cup superfine sugar
  • 13 cup butter
  • 1 cup crispy rice cereal
  • 12 cup shredded coconut


  1. Line a 11" x 7" baking pan with foil; grease foil. Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water. Stir until smooth. Spread over foil. Let chocolate partially set.
  2. Heat dates, nuts, sugar and butter in a small saucepan until the butter is hot. Stir occasionally. Combine rice cereal and coconut in a large bowl. Stir in date mixture. Mix well. Spread on top of chocolate base. Spread and flatten mixture firmly so it holds together.
  3. Chill until set. Invert and remove foil. Invert again so rice topping is uppermost. Cut what is needed into strips. Cover and store remainder in refrigerator up to 1 week.

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