Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a

baking sheet with Gefen Parchment and set aside.

Place 1/3 cup peanut butter, honey, and light brown sugar into an oven-safe pan and heat for five minutes. Remove and stir well, then return to the oven for an additional one to two minutes, until smooth and

fully combined.

Remove from oven and immediately stir in the Rice Krispies until evenly

coated. While the mixture is still warm, divide it among the pitted dates (gloves may help). Arrange filled dates on the parchment-lined baking sheet and allow them to cool completely. For quicker setting, place the tray in the refrigerator until fully cooled.

Melt the chocolate and drizzle generously over the cooled dates. Melt

the additional four tablespoons peanut butter and drizzle over the chocolate. Sprinkle with chopped pecans while the drizzles are still warm.

Allow to set completely before serving.