Chocolate Date Snickers Bar (Printer-Friendly)

Plump dates filled with peanut butter and peanuts, enrobed in dark chocolate for a satisfying sweet bite.

# What You Need:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter
03 - 3 tablespoons roasted unsalted peanuts, roughly chopped

→ Chocolate Coating

04 - 7 oz dark chocolate (at least 60% cocoa), chopped
05 - 1 tablespoon coconut oil (optional)

→ Topping (optional)

06 - Flaky sea salt, for sprinkling

# Steps:

01 - Slice each date lengthwise on one side to create a pocket. Remove pit if not already pitted.
02 - Fill each date with approximately ½ tablespoon of peanut butter. Sprinkle chopped peanuts over the peanut butter. Gently press the date closed.
03 - Line a baking sheet with parchment paper.
04 - Melt dark chocolate and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
05 - Using a fork, coat each stuffed date completely in the melted chocolate. Allow excess chocolate to drip off, then place on the prepared baking sheet.
06 - Sprinkle flaky sea salt on the chocolate-coated dates while the chocolate is still wet, if desired.
07 - Refrigerate the dates for 10 to 15 minutes until the chocolate coating is firm. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • They taste decadent enough to feel like a real treat, but the dates and peanuts actually make them feel like food, not just empty calories.
  • Takes barely twenty minutes and requires zero baking skills—just the confidence to dip something in chocolate, which honestly anyone can do.
  • Store them in the fridge and you've got something to reach for when the 3 p.m. slump hits or when you need a gift that doesn't scream "I made this ten minutes ago."
02 -
  • Don't skip the parchment—chocolate sticking to bare sheets is a small frustration that ruins the whole experience, and peeling it off becomes a mini-disaster.
  • The coconut oil is optional but honestly changes everything about the texture; without it, your chocolate coating can get thick and clumsy instead of sleek and professional-looking.
  • Dates vary in moisture and softness, so if yours feel extra dry, dampen your hands slightly before opening them to prevent cracking.
03 -
  • Chop your chocolate before melting instead of breaking it into irregular chunks—it melts faster and more evenly, and your coating will be glossier.
  • If your chocolate seizes or gets grainy, add a tiny knob of coconut oil and stir patiently; sometimes it comes back from the edge of disaster with a little patience.
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