1. COMBINE the butter, sugar and dates in a saucepan and gently heat, stirring occasionally, until butter has melted, sugar has dissolved and dates have softened and partially dissolved.
2. COMBINE the butter mixture with the rice cereal and chocolate baking chips. Spoon into a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan). Press down to level then refrigerate until firm. Store chilled in an airtight container until required.
3. DRIZZLE with melted chocolate and allow to set. Cut into pieces and serve at room temperature.