These saucepan cookies are loaded with dates, crispy rice cereal and pecans.

Stove-Top Cookies

Powdered sugar or flaked coconut

1 cup granulated sugar

2 large eggs, lightly beaten

1 cup chopped dates

1 tablespoon butter or margarine

2 cups crisped rice cereal

1 cup chopped pecans

1 teaspoon vanilla extract

1. Sprinkle powdered sugar or coconut evenly onto a parchment or wax paper-lined 15 x 10 x 1-inch pan. Set aside.
2. Combine sugar and eggs in a large saucepan; stir well. Add dates and butter; cook over low heat, stirring constantly, 8 minutes or until mixture is thickened and bubbly. Remove from heat; stir in cereal, pecans and vanilla, mixing well.
3. Spread cereal mixture evenly onto prepared pan. Let stand for 15 minutes, then roll the mixture into a 15-inch log, beginning at long side. Let cool completely. Cut into 1/2-inch thick slices.

Makes about 2 1/2 dozen.