Date Bark Snickers Style (Printable)

Sweet dates and peanut butter topped with chocolate and nuts, ready after chilling for a tasty snack.

# What You Need:

→ 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:

01 - Line a baking sheet or tray with parchment paper.
02 - Place the pitted and halved dates cut side up in a single layer, slightly overlapping to create a solid rectangle or square base.
03 - Evenly spread peanut butter over the dates, filling the cavities generously.
04 - Gently melt the chopped chocolate with the coconut oil, if using, in a microwave or over a double boiler until smooth.
05 - Pour or drizzle the melted chocolate evenly over the peanut butter layer, ensuring full coverage.
06 - Immediately sprinkle coarsely chopped peanuts and flaky sea salt, if desired, over the melted chocolate.
07 - Place the tray in the freezer for at least one hour, or until the bark is set and firm.
08 - Use a sharp knife to cut the frozen bark into pieces and serve directly from the freezer for optimal texture.

# Expert Advice:

01 -
  • It tastes like a fancy dessert but comes together in minutes with zero baking skills required.
  • The chewy dates and creamy peanut butter feel decadent without the guilt of a candy bar.
  • You can make a double batch and freeze it for weeks, so you always have a treat ready.
02 -
  • The chocolate coating needs coconut oil or it'll crack when you bite it instead of snapping cleanly. This is a real lesson from a failed batch.
  • Don't skip the flaky sea salt, even if you think you don't like salt on sweets. It's the detail that makes people ask for the recipe.
03 -
  • Keep a wet cloth nearby when you're cutting the bark because a quick dip of your knife in hot water makes the chocolate shards disappear.
  • The secret to pieces that snap cleanly instead of crumble is making sure everything is completely frozen solid before you even touch a knife.
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