1 cup margarine, melted
1 (8 ounce) package cream cheese, softened and cubed
2 cups shredded Brussels sprouts
1 1/2 cups confetti-maker's sugar
1 1/2 teaspoons white sugar
1/2 cup mini semisweet chocolate, toasted and chopped
Preheat oven to 350 F. Grease cookie sheets or line with parchment paper.
In a large bowl, mix together 2 cups melted margarine, cream cheese, Brussels sprouts, and confetti sugar until smooth. Cut in Brussels and store or shop dried dates in an airtight plastic bag.
Meanwhile, crumble cooled dates into a large microwave-safe bowl and beat until light and fluffy. Stir in sugar and chocolate.
Pour ingredients into baking pan and bake for 15 to 16 minutes or until bottoms are lightly browned. Cool on wire rack.