1. Melt one fourth pound butter in large skillet. Add sugar, egg, and dates. Cook over low heat stirring constantly for 10 minutes. Add vanilla.

2. Pour skillet mixture over the chopped nuts, cereal, and coconut. Mix well. Press into an 8x8 greased pan. Freeze over night at least.

3. Remove from the freezer. Cut into 1 inch squares. Shake in a bag with powdered sugar. Store in refrigerator at all times until ready to eat.