Date Bark Snickers Style (Printable)

Sweet dates combined with creamy peanut butter and chocolate, topped with crunchy nuts for a decadent treat.

# Components:

→ 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)
05 - 1/3 cup roasted peanuts, coarsely chopped
06 - Flaky sea salt, for sprinkling (optional)

# Method:

01 - Line a baking sheet or tray with parchment paper. Arrange the pitted and halved dates, cut side up, in a single layer to form a rectangle or square, slightly overlapping to create a solid base.
02 - Spread the peanut butter evenly over the dates, filling the cavities generously.
03 - Melt the chocolate with coconut oil, if using, in a microwave or over a double boiler until smooth.
04 - Pour or drizzle the melted chocolate evenly over the date and peanut butter layer, covering fully.
05 - Immediately sprinkle the chopped peanuts and flaky sea salt, if using, over the melted chocolate.
06 - Place the tray in the freezer for at least 1 hour, or until set and firm.
07 - Cut into bark pieces with a sharp knife and serve straight from the freezer for best texture.

# Expert Advice:

01 -
  • No baking required, which means your kitchen stays cool and your hands stay out of a hot oven.
  • It tastes indulgent enough to fool anyone into thinking you're hiding a secret candy stash, but it's actually built on whole dates and nuts.
  • One batch disappears faster than you'd expect, and people always ask for the recipe thinking it's impossibly complicated.
02 -
  • If your chocolate seizes (gets grainy or thick) when you're melting it, a tiny splash of neutral oil can sometimes rescue it, but more importantly, keep moisture away from the chocolate while melting—even a drop of water will ruin it.
  • The peanuts must go on while the chocolate is still soft enough to stick; if you wait too long, they'll slide right off, and then you lose that essential texture contrast.
  • Freezing time is not optional here—chocolate at room temperature becomes a mess, and half-set chocolate is basically a waste of good ingredients.
03 -
  • Chopping the peanuts by hand instead of using a food processor gives you more control over the texture and those satisfying larger shards that catch your teeth.
  • If your kitchen is warm, work quickly once the chocolate is poured—keep your peanuts and salt ready to go the second the chocolate hits the bark so nothing slides around.
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