1 cup chopped dates (1 small package)
1 cup chopped pecans
1 stick butter or margarine (4 ounces
2 eggs, lightly beaten
dash of salt
1 teaspoon vanilla
2 1/2 cups crispy rice cereal
1 can flaked coconut (about 1 cup)

Mix first 5 ingredients together and heat until boiling. Cook over low heat, stirring constantly, for about 6 minutes. Remove from heat; add vanilla and cereal. Cool slightly and shape into fingers (keep hands moist with cold water to make handling easier). Roll in coconut.