How to Make Bibis' Krispy Balls

by Kathy Gori

My friend Bibi in Nepal sent me her twist on a classic Rice Krispies favorite


  • 2 Eggs
  • 3 Cups Regular or gluten free Rice Krispies
  • 1 Cup Finely chopped dates
  • 1 Tablespoon Butter
  • ½ Teaspoons Ground cardamom
  • 1 Teaspoon Vanilla
  • 1 Cup Sugar
  • 1 Cup Dried grated unsweetened coconut
  • Instructions

    Step 1

    This is the recipe sent to me by my friend Bibi in Nepal

    Step 2

    Pour the Rice Krispies into a heat proof bowl and set them aside

    Step 3

    In a pot or skillet, melt the butter or ghee. When it's warm, add in the chopped dates, sugar, vanilla, cardamom, and beaten eggs.

    Step 4

    Stir continuously on a medium heat. You don't want this stuff to get too hot or over done as it will then stiffen and crumble. What you're looking for is a smooth, thick, creamy texture.

    Step 5

    Bring the mixture to a light boil and let it bubble for 3 minutes still stirring constantly. After 3 minutes of cooking, pour the mixture into the Rice Krispies.

    Step 6

    Mix them together with either a wooden or Teflon spoon.

    Step 7

    Let the mixture cool for about 10 minutes, or until you are able to handle it comfortably.

    Step 8

    Grease your hands lightly with butter (these little suckers are sticky) and scoop Tablesoon sized balls out of the mixture. Roll them between your hands.

    Step 9

    Set them onto a cookie sheet covered in wax paper to cool further.

    Step 10

    When they've cooled, roll them in the dried coconut, and you're good to go.