Name: Chocolate Date Snickers Bars Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 12 large Medjool dates, pitted; 6 tablespoons creamy peanut butter; 3 tablespoons roasted unsalted peanuts, roughly chopped; 7 ounces dark chocolate (minimum 60% cocoa), chopped; 1 tablespoon coconut oil (optional); Flaky sea salt, for sprinkling (optional)

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Introduction

These Chocolate Date Snickers Bars are a delightful homemade treat combining the natural sweetness of Medjool dates with creamy peanut butter and crunchy peanuts, all enrobed in rich dark chocolate. They’re an easy, no-bake snack that satisfies sweet and salty cravings in every bite.

A single bar-shaped dessert sits centered on a white plate with a white marbled background. The bottom layer is a crumbly biscuit-like base, supporting a golden caramel layer in the middle. The whole bar is coated with a thick, glossy dark chocolate covering that wraps it fully except for the top middle strip, which reveals the soft caramel layer. The top is sprinkled with uneven pieces of light brown chopped nuts, adding texture and contrast, with a few spots of sea salt crystals enhancing the appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large Medjool dates, pitted
6 tablespoons creamy peanut butter
3 tablespoons roasted unsalted peanuts, roughly chopped
7 ounces dark chocolate (minimum 60% cocoa), chopped
1 tablespoon coconut oil (optional)
Flaky sea salt, for sprinkling (optional)

Instructions

Step 1: Slice each date lengthwise on one side and make sure all pits are removed. Gently open each date to form a pocket for the filling.
Step 2: Spoon about half a tablespoon of creamy peanut butter into each date. Sprinkle chopped peanuts evenly over the peanut butter, then carefully press the date closed to seal the filling inside.
Step 3: Line a baking sheet with parchment paper to prepare for the coated dates.
Step 4: Place the chopped dark chocolate and coconut oil (if using) in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until the chocolate is smooth and completely melted.
Step 5: Using a fork, dip each stuffed date into the melted chocolate to fully coat it. Let any excess chocolate drip off, then place the coated date on the prepared baking sheet.
Step 6: While the chocolate is still wet, sprinkle a small amount of flaky sea salt over each date if you like a salty contrast.
Step 7: Refrigerate the dates for 10 to 15 minutes until the chocolate has set firmly. Serve chilled or bring to room temperature before enjoying.

Tips & Variations

For a crunchier texture, try adding a small piece of crisp rice cereal inside the peanut butter layer.
Substitute almond or cashew butter for peanut butter if preferred or to accommodate allergies.
If you don’t have coconut oil, you can melt chocolate alone, but the oil helps achieve a smoother coating.
Use milk or white chocolate instead of dark chocolate for a different flavor profile.

Storage

Store these chocolate-coated date bars in an airtight container in the refrigerator for up to one week. To serve, let them sit at room temperature for 10 minutes to soften slightly. They can also be frozen for up to one month; thaw in the fridge before serving.

How to Serve

A rectangular bar covered in a thick, glossy dark chocolate layer with a visible chewy caramel layer beneath the chocolate on the top side; the caramel is a golden-brown color with a glossy texture. On top of the bar, there is a line of crushed mixed nuts in light beige and pale brown shades scattered unevenly, adding a rough texture. The bar rests on a smooth white plate set on a white marbled surface, with soft natural lighting highlighting the chocolate shine and nut details. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates for this recipe?

Medjool dates are preferred due to their large size and soft texture, which makes stuffing easier, but you can use other soft dates if pitted. Smaller dates may be harder to fill evenly.

Is it necessary to refrigerate the bars?

Refrigerating helps the chocolate set quickly and keeps the bars firm. You can enjoy them at room temperature once set, but they may become softer and stickier if left out too long, especially in warm conditions.