Why you’ll love this Date Bark
No-Bake & Easy: It’s really simple to follow, no oven required and great for quick prep or hot weather days.
Naturally Sweet: Dates provide a rich, caramel-like sweetness without any refined sugar.
Perfect Texture Combo: Chewy dates, creamy peanut butter, smooth chocolate, and crunchy peanuts in every bite. The perfect combo!
Customisable: Swap in almond butter, add coconut, or top with pretzels; it’s really easy to customise it and make it your own.
Impressively Delicious: It tastes like a Snickers bar but made with better-for-you ingredients!
Top Tips when making Date Bark
Use fresh, soft medjool dates: They flatten more easily and taste sweeter. I love the taste of ajwa but they’re slightly hared to work with
Pack the date layer tightly: Make sure there’s no gaps as this will provide a sturdy base for the toppings.
Chill until fully set: At least 30–60 minutes in the fridge or 20 minutes in the freezer so they’re fully set.
Cut with a sharp knife: For clean slices, run your knife under hot water before cutting. Using a sharp knife certainly helps too.
Sprinkle sea salt last: It adds that perfect sweet-salty finish so don’t skip this step.
How to make this Date Bark
Ingredients
- 10–12 medjool dates, pitted
- 2–3 tbsp peanut butter
- 150g dark chocolate (at least 70% cocoa), melted
- ¼ cup chopped peanuts
- Flaky sea salt, for garnish
Instructions
- Prep a tray
Line a small baking tray or container with parchment paper. - Flatten the dates
- Press the dates open and flatten them with your fingers or the back of a spoon.
- Arrange them in a tightly packed layer to form the base.
- Spread the peanut butter
- Evenly spread peanut butter over the layer of dates.
- Pour melted dark chocolate
- Gently pour melted chocolate over the peanut butter layer.
- Spread it evenly with a spatula or spoon.
- Top with chocolate peanuts
- Sprinkle chocolate-covered peanuts over the top.
- Finish with sea salt
- Lightly sprinkle flaky sea salt over the bark for that perfect sweet-salty finish.
- Chill
- Place in the fridge or freezer for 30–60 minutes until set.
- Slice & serve
- Cut into squares or shards. Keep stored in the fridge for up to a week.
Storage tips
Fridge: Store in an airtight container for up to 7 days.
Freezer: Freeze for up to 1 month. Be sure to let it sit at room temp for a few minutes before eating.
Layer with parchment: If stacking pieces, use parchment to prevent sticking.
Other recipes you might like
Mini Snickers for two cheesecake – Snickers Cheesecake for Two – My Simple Eats
Snickers Dates – Snickers Dates – My Simple Eats
Snickers Cookie Cups – Snickers Cookie Cups – My Simple Eats
Date Bark
Ingredients
Method
- Line a small baking tray or container with parchment paper.
- Press the dates open and flatten them with your fingers or the back of a spoon.
- Arrange them in a tightly packed layer to form the base.
- Evenly spread peanut butter over the layer of dates.
- Gently pour melted chocolate over the peanut butter layer.
- Spread it evenly with a spatula or spoon.
- Top with chopped peanuts and finish with sea salt
- Place in the fridge or freezer for 30–60 minutes until set.
- Cut into squares or shards. Keep stored in the fridge for up to a week.
