Line a shallow 15x21cm baking tin with greaseproof paper.
Wash and finely chop the dates.
Place the margarine, sugar and dates in a pan and mix over a low heat. Simmer slowly until the dates have started to break down and you have a sticky paste. Leave to cool.
Melt the chocolate in bowl over a pan of water and use half of it to line bottom of the tin.
When date mixture is cool, add rice crispies and mix well.
When the chocolate has set, spread date and crispy mixture into the tin.
Spread remaining chocolate on top of the mixture and place in the fridge to set.
When chocolate is set, cut into squares and serve.
Store in a cake tin for tea time treats
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