Crispy choco-pecan bites by Geneviève O’Gleman
Crispy choco-pecan bites by Geneviève O’Gleman

Preparation time 15 minutes

Total time: 1 hour

Serves 25 bites

Ingredients

  1. 125 mL (½ cup) dried, pitted dates
  2. 45 mL (3 tbsp.) butter
  3. 45 mL (3 tbsp.) honey
  4. 250 mL (1 cup) natural pecans
  5. 500 mL (2 cups) puffed rice cereal (like Rice Krispies)
  6. 45 mL (3 tbsp.) chopped dark chocolate

Directions

  1. Chop dates.
  2. Place dates, butter and honey in a saucepan. Cook for 7–8 minutes over medium-high heat, stirring frequently, until dates are thick and almost smooth. Remove from heat.
  3. While dates are cooking, coarsely chop pecans.
  4. Add pecans and puffed rice to saucepan. Mix and let cool.
  5. Transfer mixture to a 20 cm (8 in.) square pan and spread evenly. With slightly wet hands, press mixture down. Refrigerate for 30 minutes.
  6. Place chocolate in a small microwave-safe bowl. Heat for 1 minute to melt, stirring halfway through cooking.
  7. Remove date mixture from refrigerator and cut into 25 pieces.
  8. Drizzle melted chocolate on top of bites. Refrigerate for 5 minutes or until chocolate is set. Serve.

Keeps for 1 week in the fridge or 3 months in the freezer.

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