Date Bark Snickers Style

# What You Need:

→ Base

01 - 16 Medjool dates, pitted and halved

→ Filling

02 - ½ cup natural creamy peanut butter

→ Topping

03 - 7 oz dark or milk chocolate, chopped

04 - 2 tbsp coconut oil (optional, for smoother chocolate)

05 - ⅓ cup roasted peanuts, coarsely chopped

06 - Flaky sea salt, for sprinkling (optional)

# How to Cook:

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 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 it completely.

05 - Sprinkle the coarsely chopped roasted peanuts and flaky sea salt (if using) immediately over the melted chocolate. Place the tray in the freezer for at least 1 hour until set and firm.

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

# Expert Advice:

01 -

It feels indulgent like a Snickers bar but tastes fresher and less processed.
No baking means you can make it while doing other things, and freezing is basically foolproof.
People genuinely think you spent more time on it than you actually did.

02 -

Don't skip letting the chocolate cool just slightly before drizzling, or it'll melt the peanut butter underneath and everything gets mushy.
The sea salt isn't decoration—it's the ingredient that transforms this from sweet to genuinely crave-able, so don't leave it out even if you think you don't like salt.

03 -