Cornflake/Date Slab
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
1 slab
- Serves:
- 32
ingredients
- 1 cup brown sugar
- 8 ounces chopped dates
- 4 ounces butter
- 4 cups corn flakes
- 4 tablespoons desiccated coconut
directions
- Lightly grease a swiss roll pan and place a thin layer of coconut on the bottom.
- In a large saucepan, mix, melt and mash together the sugar, dates and butter.
- Add the cornflakes and mix well.
- Place the above filling into the tin and press lightly, with a fork, onto the layer of coconut.
- Sprinkle a further layer of coconut onto the filling and lightly press down.
- This is best cut into pieces when it is still luke warm.
- Keep in the 'fridge or in the freezer.
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Reviews
-
This was one of a handful of cookie recipe I made for my part in a park-wide cookie sale to raise a little money to buy additional books for our small library! Used my usual Medjool dates (those very tasty, large & moist ones) & the cookies came together in fine shape! Kept 'em that way in an ice chest until they were sold! Having taste-tested one, I now want to make a batch just for ourselves here at home! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
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I love cooking and trying out new recipes. I am a diabetic and am at present trying to separate eating into protein meals and carbohydrate meals, to keep me off tablets. This is not always easy but the principle is fantastic and stops insulin being made and so my blood sugars do not get elevated. Challenging but do-able!!!!