1 stick butter
1 c. sugar
1 (8 oz.) pkg. dates, pitted
1 egg
1 pkg. or can shredded flaked coconut
2 c. rice crispies
1/4 c. chopped pecans (optional)
1/2 tsp. vanilla

Melt butter in saucepan. Add sugar, dates (chopped) and egg and mix well. Cooking over medium heat, stir constantly until mixture boils. Let boil about 2 minutes, stirring constantly. Remove from heat. Add nuts and vanilla and mix. Add Rice Krispies and mix well. Spread mixture in a pan, 8 x 8-inches which has been greased and lined with half of the coconut. Sprinkle other half of coconut on top and press down lightly. Let cool. Cut into small squares.