Date Bark (chocolate + peanut butter dates) Recipe
This date bark with chocolate and peanut butter tastes like a cross between a candy bar and a Snickers, but uses naturally sweet dates as the base. Soft, caramel-like Medjool dates are pressed into a thin layer, spread with creamy peanut butter, then topped with a glossy dark chocolate shell and a sprinkle of flaky sea salt. Once chilled and snapped into pieces, you get crunchy, chewy, sweet-salty bites that store well in the fridge or freezer. It’s an easy, no-bake treat perfect for dessert, meal prep snacks, or a lighter alternative to store-bought candy.
This is the kind of recipe you make once and then keep in your fridge all week. Cut the bark into small squares for lunchboxes, slice into bars for a quick afternoon pick-me-up, or serve on a dessert board with fresh fruit and nuts. You can swap peanut butter for almond or cashew butter, or use dairy-free chocolate to make it vegan. It’s endlessly adaptable, comes together in minutes, and looks impressive enough for sharing with guests.
Ingredients
Here’s everything you need to build the chewy date base, creamy peanut layer, and crisp chocolate topping. Use soft, gooey dates for the best texture.
- Medjool dates, pitted – 18–20 large (about 2 cups packed)
- Creamy peanut butter (natural, unsweetened) – 1/2 cup
- Dark chocolate chips or chopped dark chocolate (60–70%) – 1 cup (about 170 g)
- Coconut oil – 1 tablespoon (helps chocolate set smoothly)
- Flaky sea salt – 1/2 teaspoon, or to taste
- Crushed roasted peanuts – 1/4 cup (optional, for crunch)
- Shredded or flaked coconut – 2 tablespoons (optional topping)
- Vanilla extract – 1/2 teaspoon (optional, stirred into peanut butter)
Servings
This date bark makes about 16–20 small pieces, depending on how you cut it. That’s enough for 6–8 snack portions or 4–6 dessert servings. For larger bars, cut into 8–10 generous pieces and serve as a richer treat.
How to Make It
Prepare the pan and dates
Line a small baking dish or loaf pan (about 8×8 in / 20×20 cm or similar) with parchment paper, leaving overhang for easy lifting. Press the pitted Medjool dates into a single, tight layer, squishing them together so they form a flat, sticky “bark” base with no gaps.
Smooth the date layer
Use clean fingers or the back of a spoon to firmly press and smooth the date layer, making it as even as possible. If the dates are very sticky, lightly dampen your fingertips with water to help you spread them into the corners of the pan.
Add the peanut butter layer
In a small bowl, stir the peanut butter until smooth (add the vanilla if using). Spread it evenly over the date layer with an offset spatula or spoon, going right to the edges. Try to keep the layer relatively thin and smooth so the chocolate will sit nicely on top.
Melt the chocolate
Add the dark chocolate and coconut oil to a heatproof bowl. Melt in 20–30 second bursts in the microwave, stirring between each, until smooth and glossy. Alternatively, melt over a pot of gently simmering water (double-boiler style), stirring constantly to avoid burning.
Top and chill the bark
Pour the melted chocolate over the peanut butter layer and tilt the pan so it covers evenly. Immediately sprinkle flaky sea salt, crushed peanuts, and coconut (if using) over the wet chocolate. Place the pan in the fridge for at least 30–40 minutes, or until the chocolate has fully set.
Slice and serve
Once the chocolate is firm, lift the bark from the pan using the parchment. Let it sit at room temperature for a few minutes to soften slightly, then use a sharp knife to cut into small squares or bars. Enjoy right away, or store chilled for later.
Pro Tip
For the cleanest slices, let the bark sit at room temperature for 5–10 minutes, then use a sharp, warmed knife, wiping the blade between cuts.
Date Bark (Chocolate + Peanut Butter Dates)
Notes
Warm a sharp knife under hot water, dry it, then slice for neat, crack-free pieces and the best layered look.
FAQs
Q1. Can I make this date bark vegan?
A1. Yes. Use dairy-free dark chocolate and ensure your peanut butter is just nuts and salt. Everything else is naturally plant-based.
Q2. How should I store date bark?
A2. Store in an airtight container in the fridge for up to 1–2 weeks. For longer storage, freeze in layers separated by parchment.
Q3. Can I use another nut butter instead of peanut butter?
A3. Absolutely. Almond, cashew, or hazelnut butter all work well. Choose a smooth, spreadable nut butter with no added sugar for the best texture.
Q4. What if my dates are dry or hard?
A4. Soak them in warm water for 5–10 minutes, then drain and pat dry before pressing into the pan. This restores softness and improves the chewy base.
Q5. How do I keep the chocolate from cracking too much when cutting?
A5. Let the bark sit at room temperature for several minutes before slicing, and use a warm, sharp knife, pressing straight down rather than sawing.
Q6. Can I make this recipe nut-free?
A6. Yes. Use a seed butter like sunflower or tahini instead of peanut butter, and skip the crushed peanuts. Check chocolate labels to avoid cross-contamination if needed.
