1. Set aside 1 C of puffed rice cereal as is. Chop remaining 2 cups of rice cereal in a food processor until coarsely chopped.

2. Melt the butter and oil in a medium-size sauce pan. Add honey and stir until blended. Stir in dates and pecans. Stir in all of the rice cereal. Continue stirring until the dates, pecans and cereal are thoroughly coated with the butter mixture.

3. Remove from heat and stir in vanilla extract.

4. Pour the contents of the pan into a long glass Pyrex. With a piece of foil or wax paper, press down on the bars until they are evenly distributed in the pan and packed tight. Let cool.

5. (Optional: top with powdered sugar). Slice into squares and serve.