Grandson GRAY MCCOY (Hermitage, Tennessee) shares, “One year my MawMaw, WILDA DOWNEY DEDRICK (Mobile, Alabama), bought me the coolest play kitchen for Christmas. We spent the whole day ‘cooking’ and ‘baking’ good stuff for my mom and dad in that new little kitchen. I even had an awesome apron with a train on it. At bath time MawMaw would fill the tub with lots of bubbles and then tell me to be sure and wash the ‘tater rolls’ on my neck. I’m still not sure what a tater roll is, but I hope it’s clean.” MawMaw’s motherin-law had a HUGE pecan tree in her yard, so MawMaw always had a freezer full of pecans ready for baking. These ding bats were her favorite candy to make at the holidays to give to neighbors, friends, and anyone else who needed a treat. We have no idea why she called them ding bats—maybe because you could eat them till you’re batty?” Wilda passed away in 2007.
¾ cup (1 ½ sticks) margarine
1 cup sugar
1 (8 ounce) package chopped dates, pitted
1 teaspoon vanilla extract
2 cups crispy rice cereal
1 cup chopped pecans
1 (16 ounce) box powdered sugar
1 Melt the margarine in a medium saucepan over low heat. Add the sugar and dates and cook over low heat, stirring occasionally, until the dates are dissolved (or clear), 5 to 8 minutes. Remove from the heat.
2 Add the vanilla, rice cereal, and pecans. Mix well. Set aside to cool—the mixture can be warm to the touch but not hot.
3 Shape into Ping-Pong-size balls, and then roll in powdered sugar. Chill in the refrigerator approximately 40 minutes before serving.
MAKES ABOUT 50 BALLS.