Date Bark Snickers-Style (Print)

Sweet dates, peanut butter, chocolate, and nuts combine for a decadent no-bake treat.

# Ingredients:

→ 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, optional for sprinkling

# Directions:

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

# Expert Tips:

01 -
  • It tastes indulgent and decadent without requiring any actual baking or special skills.
  • You'll feel secretly proud serving something homemade that rivals any store-bought candy bar.
  • The whole thing comes together faster than you'd think possible, with most of the time spent just waiting for it to freeze.
02 -
  • If your chocolate doesn't cover the entire surface, cold spots will cause your bark to separate and crumble when you try to cut it—complete coverage is non-negotiable.
  • The coconut oil makes an enormous difference in how smoothly your chocolate spreads and how it sets, so even though it's optional, I'd call it essential.
  • Cutting warm bark is a disaster waiting to happen, but frozen bark cuts like a dream with a sharp knife and clean strokes.
03 -
  • Dipping your knife in hot water between cuts and wiping it clean prevents chocolate from sticking and gives you cleaner, straighter edges every time.
  • If your chocolate seems too thick to spread, a tablespoon of coconut oil works wonders without changing the flavor, making application effortless and even.
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