Coconut Crisps

Preparation info

  • Difficulty

    Easy

  • Makes

    30

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cookie-like bars, luscious with elates, nuts and snowy coconut topknots

Ingredients

  • 6 c. oven-toasted rice cereal
  • 1 c. chopped walnuts
  • ¾ c. butter or regular margarine
  • c. sugar
  • 2 tblsp. milk
  • ¼ tsp. salt
  • 1 c. chopped dates
  • 1 tblsp. vanilla
  • 2 tblsp. lemon juice
  • 1 ( oz.) can flaked coconut

Method

  • Combine cereal and walnuts in greased 13 X 9 X 2" pan.
  • Combine butter, sugar, milk, salt and dates. Cook to the soft ball stage (240°); stir occasionally. Remove from heat; add vanilla and lemon juice.
  • Pour hot syrup over cereal mix-hire and stir lightly to coat cereal. Spread mixture evenly in pan. Sprinkle coconut over top and press mixture firmly into pan.
  • Let set 4 hours or longer. When firm, cut in 3 X 1¼" bars.