Date Bark Snickers Style (Printable View)

Sweet dates layered with peanut butter and chocolate, topped with nuts for a simple indulgent snack.

# What You’ll 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 tablespoons coconut oil (optional)
05 - 1/3 cup roasted peanuts, coarsely chopped
06 - Flaky sea salt (optional)

# How To Make It:

01 - Line a baking sheet or tray with parchment paper. Arrange pitted and halved dates, cut side up, in a single layer slightly overlapping to form a rectangle or square base.
02 - Spread natural creamy peanut butter evenly over the dates, filling the cavities generously.
03 - Melt the chopped 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. Immediately sprinkle chopped peanuts and flaky sea salt if desired.
05 - Place the tray in the freezer for at least 1 hour until set and firm.
06 - Cut into bark pieces with a sharp knife and serve directly from the freezer for optimal texture.

# Best Practices:

01 -
  • It tastes like indulgence but feels like you're actually nourishing yourself with whole dates and real peanut butter.
  • No baking skills required—just layering, melting, and freezing, which means even a kitchen disaster like me can pull it off.
  • The texture contrast of chewy dates, creamy peanut butter, and snappy chocolate makes every bite feel special.
02 -
  • If your dates are super dry, soak them in warm water for five minutes before using—they'll be softer and more pliable, making the whole thing easier to work with.
  • Don't skip the parchment paper step; it sounds obvious, but chocolate sticks to everything, and parchment is the only thing standing between you and a frustrating mess.
  • The texture of this bark depends entirely on keeping it frozen—five minutes on the counter and it starts to get soft and lose its snap.
03 -
  • If your chocolate is too thick to spread after melting, add one teaspoon of coconut oil at a time until it becomes pourable—this is better than trying to spread cold chocolate.
  • Warm your knife under hot water before cutting, wiping it dry between each cut, and your bark will have clean edges instead of shattered chocolate.
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