500 g butter
50 g of powdered sugar
2/3 tsp salt
700 g of dates
6 cups Rice crispies
Melt butter and powdered sugar in a saucepan at low heat and stir occasionally.
Cut the dates with clean scissors while in a large bowl. Pour from the pot over them and mix well. Then the rice rack is stirred gently, but mixed well. Put baking paper in oven rack and smooth with spatula. Cool.
Melt 400 g of dark chocolate and set over and cool.
Cut into small pieces.