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. 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 natural creamy peanut butter evenly over the dates, filling the cavities generously.

03 - Melt the chopped 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, covering fully.

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, or until set and firm.

07 - Once frozen, cut into bark pieces with a sharp knife. Serve directly from the freezer for optimal texture.

# Expert Hints:

01 -

It's honestly foolproof—no baking, no stress, just layering and freezing.
Tastes indulgent but made with real dates, so you can convince yourself it's somewhat wholesome.
Freezer-friendly means you can make it whenever you have ten minutes and dessert cravings later.

02 -

The chocolate can't be too thin or it'll snap into tiny pieces; you need enough to hold the dates together but not so much that you're eating chocolate instead of tasting the filling.
Freezing is non-negotiable—room temperature is a disaster, and the cold is what makes this feel like a treat instead of a sticky mess.

03 -