Date Bark Snickers-Style

# 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 tbsp coconut oil (optional, for smoother chocolate)

05 - 1/3 cup roasted peanuts, coarsely chopped

06 - Flaky sea salt, for sprinkling (optional)

# How-To Steps:

01 - Line a baking sheet or tray with parchment paper and arrange the pitted, halved dates cut side up in a single layer, slightly overlapping to form a solid rectangle or square.

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 double boiler until smooth.

04 - Pour or drizzle the melted chocolate evenly over the peanut butter and date base, ensuring full coverage.

05 - Immediately sprinkle the coarsely chopped roasted peanuts and flaky sea salt (if using) over the melted chocolate.

06 - Place the tray in the freezer for at least 1 hour until set and firm.

07 - Remove from freezer and cut into bark pieces using a sharp knife; serve directly from the freezer for optimal texture.

# Expert Tips:

01 -

It feels like indulgence but tastes mostly like fruit and nuts, so you can eat more than one piece without the guilt spiral.
No baking required means your kitchen stays cool and you can make it while wearing pajamas on a Sunday morning.
The texture contrast—chewy dates, creamy peanut butter, snappy chocolate—hits every corner of satisfaction.

02 -

If you skip the coconut oil, your chocolate will shatter when you bite it straight from the freezer—which some people actually prefer, but it changes the eating experience entirely.
Peanut butter that's too thick won't spread evenly, so let it sit at room temperature for 10 minutes if it's been in the fridge.
Cutting while still frozen keeps edges sharp and clean; waiting until it softens slightly makes the whole thing crumble and fall apart.

03 -