Date Bark Snickers Style (Printable Version)

Sweet dates and peanut butter coated in chocolate, topped with peanuts and sea salt for an indulgent snack.

# Ingredient List:

→ Base

01 - 16 Medjool dates, pitted and halved

→ Filling

02 - 1/2 cup natural creamy peanut butter

→ Topping

03 - 7 oz dark or milk chocolate, chopped
04 - 2 tbsp coconut oil (optional, for smoother chocolate)
05 - 1/3 cup roasted peanuts, coarsely chopped
06 - Flaky sea salt, for sprinkling (optional)

# How to Make:

01 - Line a baking sheet or tray with parchment paper, then arrange the pitted and halved dates cut side up in a slightly overlapping rectangular or square shape to create a solid base.
02 - Spread the natural creamy peanut butter evenly over the dates, filling each cavity generously.
03 - Melt the chopped chocolate with the coconut oil (if using) in a microwave or over a double boiler until smooth.
04 - Pour or drizzle the melted chocolate evenly over the peanut butter layer, then immediately sprinkle with chopped roasted peanuts and flaky sea salt if desired.
05 - Place the tray in the freezer for at least 1 hour, or until the layers are firm and set.
06 - Cut the bark into pieces with a sharp knife and serve straight from the freezer for best texture.

# Expert Suggestions:

01 -
  • It tastes indulgent but feels guilt-free because dates are doing the heavy lifting nutritionally.
  • Zero baking skills required, which means you can make it while your oven's busy with something else.
  • The texture contrast—chewy date, creamy peanut butter, snappy chocolate shell—keeps your mouth interested.
02 -
  • Don't use old or hardened dates; they won't hold the peanut butter the way soft Medjools do, and the whole structure gets flaky instead of chewy.
  • The chocolate coating needs to cool completely before you touch it or cut it, or you'll end up with chocolate smudges and broken pieces.
  • If your peanut butter is cold and stiff, microwave it for 10 seconds before spreading. This small step saves you minutes of struggling.
03 -
  • Keep a hot water bath nearby when cutting; a dull knife and cold chocolate create shattered, ugly pieces, but a warm knife glides through like butter.
  • If your chocolate seized (got grainy and thick), add a tablespoon of coconut oil and stir gently over low heat—it usually comes back to life.
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