Pin There's something almost rebellious about making a Snickers bar from scratch, especially when you realize you can skip the store entirely and have it done in minutes. I discovered this bark one lazy afternoon when I wanted chocolate and peanuts but had neither the patience for baking nor the willingness to unwrap a candy bar. What started as a kitchen experiment with dates and peanut butter became the snack I now make whenever friends mention a sweet craving.
I made this for a potluck once and brought it straight from my freezer in a little container, watching people's faces light up as they bit into the chocolate and immediately found chewy dates underneath. One person actually asked if I'd somehow bought professional candy and just pretended to make it, which felt like the highest compliment possible.
Ingredients
- Medjool dates, pitted and halved (16): These are your foundation, naturally sweet and chewy, creating that satisfying texture you'd get from a traditional candy bar. Don't skip the pitting step or your guests will discover the hard way why it matters.
- Natural creamy peanut butter (1/2 cup): The filling that brings everything together, adding protein and that essential nutty richness that makes this taste like the real thing.
- Dark or milk chocolate, chopped (200 g): Your flavor anchor and protective coating, so pick chocolate you actually enjoy eating since it's doing most of the heavy lifting here.
- Coconut oil (2 tbsp, optional): This small addition makes your chocolate smoother and easier to spread, preventing that thick, chalky texture that can happen with chocolate alone.
- Roasted peanuts, coarsely chopped (1/3 cup): The textural contrast that reminds you this is candy, offering little bursts of saltiness against the sweet chocolate.
- Flaky sea salt (optional): A whisper of salt that somehow makes everything taste more like dessert and less like health food, a small detail that changes everything.
Instructions
- Set up your workspace:
- Line your baking sheet with parchment paper so you're not fighting with sticky chocolate later. This single step prevents frustration and makes cleanup feel almost effortless.
- Arrange your date base:
- Lay out your pitted date halves cut side up, overlapping them slightly to create one solid rectangle. You're essentially building the foundation of your candy bar here, so take a breath and enjoy how pretty they look before the chocolate covers them.
- Spread the peanut butter:
- Generously fill each date cavity with peanut butter, pressing it in so it stays put. If you're feeling it, smooth it out into an almost-even layer, though nobody will judge you for generous, lumpy coverage.
- Melt your chocolate:
- Whether you use a microwave (easier, watch it like a hawk) or a double boiler (slower, more forgiving), keep stirring until everything is completely smooth and glossy. This moment feels like the point of no return, when your humble ingredients transform into something that smells like an actual candy factory.
- Cover everything:
- Pour or drizzle your melted chocolate over the entire date and peanut butter layer, letting it cascade and fill every crevice. You want complete coverage, though imperfect swirls actually look more homemade and charming.
- Top it off:
- While the chocolate is still wet, immediately sprinkle on your chopped peanuts and sea salt, pressing gently so they stick. This is where you get to be generous—nobody's ever complained about too many peanuts on chocolate.
- Freeze until firm:
- Transfer everything to the freezer for at least an hour, which gives you time to make tea, sit down, or just admire what you've created. Once it's completely set and firm, you're ready to move on.
- Cut and serve:
- Use a sharp knife (dipping it in hot water between cuts helps prevent cracking) to slice your bark into whatever size pieces feel right. Serve straight from the freezer so the chocolate snaps satisfyingly when you bite into it.
Pin This became my pandemic comfort snack, something I'd make when the afternoons felt too quiet and I needed something to do with my hands. There was something grounding about layering these simple ingredients and watching them become something that tasted like an indulgence, even though it required almost no skill.
Why This Works as Candy
The magic here is in the simplicity and the contrast—soft, chewy dates give way to creamy peanut butter, which gets interrupted by a satisfying snap of chocolate. You're layering textures in a way that tricks your brain into thinking this is way more complicated than it actually is. The fact that it's no-bake somehow makes it feel more special, like you've discovered a secret that candy companies don't want you to know.
How to Make It Your Own
The beautiful part about this recipe is how flexible it is without losing what makes it special. Swap the peanut butter for almond or cashew butter if that's what you have, or add a drizzle of caramel before freezing if you want to lean into the indulgence. I've even made versions where I sprinkled crushed pretzels for extra saltiness, or used white chocolate for people who prefer it. The structure stays the same, but the flavors can shift based on what's calling to you.
Storage and Longevity
These keep beautifully in the freezer, staying fresh and crispy for up to two weeks in an airtight container. I love having a batch on hand because it means a fancy dessert is literally always just a few pieces away, no thawing required. The bark actually tastes better cold and snappy, so freezing isn't a compromise—it's the preferred way to enjoy it.
- Store in an airtight container to prevent freezer burn and protect your chocolate from picking up odd flavors.
- If you need to keep them longer than two weeks, wrap individual pieces in parchment and freeze in a sealed bag.
- Serve straight from the freezer for that satisfying chocolate snap and to keep everything from melting in your hands.
Pin This bark reminds me that some of the best treats come from working with what you have rather than following a complicated plan. I hope it becomes something you make again and again, a go-to that surprises people with how good something so simple can taste.
Recipe Questions
- → What types of dates work best for this bark?
Medjool dates are ideal due to their natural sweetness and soft texture, making them easy to layer and fill.
- → Can I substitute peanut butter with other nut butters?
Absolutely. Almond or cashew butter can be used to tailor flavors or accommodate allergies.
- → Is it necessary to refrigerate or freeze the bark?
Freezing helps the bark set firmly and makes cutting easier, ensuring a clean texture and structure.
- → How can I achieve smoother chocolate coating?
Adding a bit of coconut oil while melting the chocolate creates a silky, glossy finish.
- → What are suitable storage methods for the finished bark?
Store in an airtight container in the freezer for up to two weeks to maintain freshness and texture.
- → Can this treat be made vegan?
Yes, by using vegan chocolate and plant-based nut butters, it easily fits vegan preferences.