Chocolate Date Snickers Bars (Print View)

Plump dates stuffed with peanut butter and peanuts, enrobed in dark chocolate, perfect for a sweet indulgence.

# Components:

→ 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 ounces dark chocolate (minimum 60% cocoa), chopped
05 - 1 tablespoon coconut oil (optional)

→ Topping

06 - Flaky sea salt, for sprinkling (optional)

# Directions:

01 - Slice each date lengthwise on one side and ensure pits are removed. Gently open to form a pocket.
02 - Spoon approximately half a tablespoon of peanut butter into each date. Sprinkle chopped peanuts over the peanut butter and carefully press the date closed.
03 - Arrange parchment paper on a baking sheet to prepare for coated dates.
04 - Combine dark chocolate and coconut oil (if using) in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and fully melted.
05 - Dip each stuffed date into the melted chocolate using a fork to ensure full coverage. Allow excess chocolate to drip off, then place on the lined baking sheet.
06 - Sprinkle flaky sea salt over the dates while the chocolate is still wet, if desired.
07 - Refrigerate for 10 to 15 minutes or until the chocolate coating has fully set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They taste like a fancy chocolate shop treat but come together in about twenty minutes with ingredients you probably already have.
  • No baking required means zero excuses about your oven or kitchen skills getting in the way.
  • That sweet-salty-nutty combination hits different when you make it yourself, and somehow tastes better than the store-bought version.
02 -
  • If your chocolate seizes and becomes grainy, it's usually because water got into it—next time, make sure your bowl is bone dry and don't let steam condense on the chocolate while melting.
  • Cold dates are easier to work with and hold their shape better, so if your kitchen is warm, refrigerate the filled dates for ten minutes before dipping.
  • Melting chocolate slowly and stirring gently matters more than you'd think; rushing it with high heat turns it bitter and thick instead of smooth and pourable.
03 -
  • If melting chocolate feels intimidating, a double boiler (or a bowl set over simmering water) is actually more forgiving than a microwave because you have constant control and less risk of overheating.
  • The fork dipping technique seems small but it's the difference between graceful, evenly coated dates and a frustrating chocolatey mess—practice makes perfect, and the first batch is your learning round.
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