Date Bark Snickers Style (Printable)

Sweet dates, peanut butter, chocolate, and nuts blend into a delicious, easy no-bake 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 tbsp coconut oil (optional)
05 - 1/3 cup roasted peanuts, coarsely chopped
06 - Flaky sea salt (optional)

# Directions:

01 - Line a baking sheet or tray with parchment paper.
02 - Place the pitted and halved dates cut side up in a single, slightly overlapping layer forming a rectangle or square to create a solid base.
03 - Spread the natural creamy peanut butter evenly over the dates, generously filling the cavities.
04 - Gently melt the chopped chocolate and coconut oil (if using) using a microwave or double boiler until smooth.
05 - Pour or drizzle the melted chocolate evenly over the peanut butter and date layer, fully covering it.
06 - Immediately sprinkle the chopped peanuts and flaky sea salt (if using) over the melted chocolate.
07 - Place the tray in the freezer for at least 1 hour until firm and set.
08 - Cut into bark pieces with a sharp knife and serve directly from the freezer for optimal texture.

# Expert Advice:

01 -
  • It tastes indulgent and decadent but is actually built from whole foods and takes almost no skill to pull off.
  • No baking means no heating up the kitchen, and the whole thing comes together in fifteen minutes before freezing does the real work.
  • It feels like you made something fancy even though you really just stacked things and poured chocolate over them.
02 -
  • Don't skip the freezing step thinking you can speed things up—the dates need that time to firm up enough that your bark actually breaks into pieces instead of smushing apart.
  • The chocolate-to-date ratio matters more than exact measurements, so taste as you go and adjust next time based on what you loved most.
  • Parchment paper is genuinely your best friend here because trying to separate unfrozen bark from a regular tray is a lesson you only need to learn once.
03 -
  • Dipping your knife in hot water between cuts keeps the blade from dragging and pulling the chocolate, so your pieces look intentional and clean.
  • Keep the bark in the freezer right up until serving because room temperature chocolate gets soft and the whole thing gets messy, but frozen it has that satisfying snap.
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