Chocolate Peanut Butter Date Bark
Pressed dates, a peanut-butter layer, dark chocolate and chopped nuts make a chewy, crunchy little fridge treat.
Let’s make something lovely.
This bark starts with soft dates pressed into one sticky sheet. Nut butter and melted chocolate do the rest, with chopped nuts scattered over the top for crunch.
It is a small-batch treat with no oven and no need for tidy edges. Cut it into squares or break it into irregular pieces. The uneven ones are simply the first taste.
Chocolate Peanut Butter Date Bark
What you’ll need
Bark
Let’s do this
- 1
Flatten the dates
Line a small tray with parchment. Split each date lengthwise, remove its pit and check the cavity carefully. Arrange the dates cut-side down with edges overlapping into a rough 6 × 8-inch (15 × 20 cm) rectangle. Cover with another piece of parchment and press firmly with the flat bottom of a glass or a rolling pin until the dates form a connected sheet. Remove the top paper.
- 2
Add the nut butter
Stir the peanut butter until smooth and spreadable, then spread it over the dates, leaving a small border. Refrigerate while melting the chocolate.
- 3
Melt the chocolate
Put the chocolate and optional coconut oil in a dry microwave-safe bowl. Heat at half power in 20-second bursts, stirring well after each, until mostly melted, about 1–2 minutes altogether. Stir to finish melting; avoid overheating.
- 4
Top and chill
Spread the chocolate over the peanut butter. Scatter with the chopped nuts and optional salt, pressing them very gently into the chocolate. Refrigerate for about 45 minutes, until set.
- 5
Slice and share
Lift the bark out using the parchment. Let it stand for 2–3 minutes if the chocolate is very hard, then cut into 8 pieces with a large knife. Serve chilled or slightly softened.
Peanuts, Tree nuts: almonds and walnuts, Milk or soy may be present in chocolate; check labels. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Soft dates stick together most easily. If yours are very dry, choose a softer batch for this recipe; adding water makes the pressed layer harder to store neatly.
Check even packaged pitted dates for stray pit fragments.
Use a thin layer of chocolate so the bark is easy to bite through straight from the fridge.
Refrigerate in an airtight container, with parchment between layers, for up to 1 week. Freeze for up to 1 month; let a piece soften briefly before eating.
