Date Bark Snickers-Style 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 tablespoons coconut oil (optional, for smoother chocolate)

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 the 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, ensuring full coverage.

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 once frozen. Serve straight from the freezer for optimal texture.

# Expert Advice:

01 -

No baking required, just freezer time, which means you can have gourmet candy ready whenever cravings strike.
The natural sweetness of dates means you're not loading up on processed sugar, yet it tastes indulgent enough to feel like real dessert.
Honestly, the texture contrast between chewy date, creamy peanut butter, and snappy chocolate is what keeps people reaching for another piece.

02 -

Room-temperature chocolate won't set properly on the dates, so resist the urge to skip the freezing step or you'll end up with something sticky instead of snappy.
If your chocolate seems too thick to pour, you either didn't add enough coconut oil or your chocolate cooled too much between making it and using it—reheat it gently instead of adding more liquid.

03 -