Chocolate Peanut Butter Date Bark Recipe
This Date Bark Recipe is a simple and delicious no-bake treat combining sweet Medjool dates, creamy peanut butter, and rich chocolate topped with crunchy peanuts and flaky sea salt. Perfect as a healthy snack or dessert, it requires minimal prep and freezes to form a satisfying, flavorful bark.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (melting chocolate and assembly)
- Total Time: 1 hour 10 minutes (including freezing time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dates Layer
- 15 Medjool dates, pitted
Peanut Butter Layer
- ¼ cup creamy natural peanut butter (preferably salted)
Chocolate Topping
- ⅔ cup semi-sweet chocolate chips
- ½ tablespoon coconut oil
Toppings
- ¼ cup dry roasted and lightly salted peanuts, chopped
- Flaky sea salt, for sprinkling
Instructions
- Prep baking sheet: Line a baking sheet with parchment paper and set it aside for easy cleanup and to prevent sticking.
- Remove pits from dates: Using a butter knife, slice each Medjool date lengthwise and carefully remove the pit from each. Repeat until all dates are pitted.
- Place dates on parchment paper: Open each pitted date and press it with the inside facing down onto the parchment paper. Arrange the dates closely together in five rows of three, forming a rectangle.
- Flatten dates: Cover the dates with another piece of parchment paper, then press firmly using a rolling pin, flat glass, or your hands to flatten the layer evenly and thinly.
- Add peanut butter: Remove the top parchment paper and evenly spread the creamy peanut butter over the flattened dates, reaching all edges.
- Melt chocolate: Melt the chocolate chips together with the coconut oil either in a microwave in 15-second intervals stirring frequently to avoid burning, or gently on the stovetop over low heat. Stir until smooth and fully combined.
- Spread chocolate: Pour the melted chocolate mixture over the peanut butter layer, spreading it evenly to the edges to create a uniform chocolate topping.
- Add toppings: Immediately sprinkle the chopped dry roasted peanuts and a generous pinch of flaky sea salt over the chocolate while it is still warm.
- Freeze: Transfer the baking sheet to the freezer and freeze for 30 to 60 minutes until the bark is firm and set.
- Slice and serve: Once set, peel off the parchment paper from the back of the bark, transfer it to a cutting board, and slice into squares. Store the date bark in an airtight container in the freezer. Enjoy chilled as a sweet and crunchy snack!
Notes
- Using salted peanut butter enhances the flavor balance between sweet and salty.
- Make sure the chocolate is melted gently to avoid burning and losing its smooth texture.
- The bark is best stored in the freezer to maintain its firm texture and can be served straight from the freezer.
- You can substitute peanuts with other nuts or seeds for variety.
- To remove pits easily, slightly warm the dates for a few seconds if they are very firm.
