|230.00 g||butter — or margerine|
|500.00 g||dates — finely sliced|
|5.00 ml||vanilla — essence|
|120.00 g||cereal — Rice Krispies|
|0.00||icing sugar — for dusting|
Butter a shallow 23 cm cake tin.
Cream the butter and sugar together and add the dates.
Bring to the boil and simmer for a few minutes.
Remove from the heat and stir in the vanilla essence and Rice Krispies.
Press the mixture into the tin and cool until firm.
Cut into thin wedges and dust with icing sugar just before serving.